"notbob" > wrote in message
. ..
> I just finished enjoying a double helping of miso soup, which I
> prepared myself. It was great! I followed the recipe on
> videojug.com.
>
> http://www.videojug.com/film/how-to-make-miso-soup
>
> This was my second attempt, as my first was a failure.
> Here's some tips to follow to get it right the first time:
>
> - Don't use nori seaweed in place of wakame. Nori is way beyond
> dried. It's mummified. I can gar-un-damn-tee you, it's gonna stay
> that way. The wakame rehydrates in just a couple minutes.
>
> - Don't use konbu dashi concentrate. Konbu means it's vegatarian
> dashi and contains no bonito. I now have some useless liquid konbu
> dashi concentrate I can't use because it sucks. Better to use instant
> dashi. It comes in a small box containing foil packets with the dried
> concentrate, like powdered bullion. I've tried making my own dashi
> using dried seaweed and dried bonito flakes. Honestly, from a taste
> standpoint, I prefer the instant. Even the Japanese guy who owned the
> Japanese store in Japantown recommended the instant.
>
> - Know your tofu. Being totally clueless about tofu, I bought silken
> tofu. I thought it was soft because firm is the next grade up for the
> brand we have around here. The silken tofu I initially purchased was
> only slightly firmer than fresh mucus. Turns out the tofu labeled
> firm is what is shown in the vid.
>
> I used red miso and am quite happy with the results. At the rate I
> eat this stuff, it should last for months. I'll get some white miso
> next and try some more adventurous ingredients other than just the
> tofu, scallions, and wakame shown in the video.
>
> I only have one problem, now. I only used half my package of tofu.
> I'll undoubtedly use the rest in the next day or two, but how to keep
> it. Do I add more water to the container and keep it wet, or will
> just wrapping in plastic be ok?
>
> nb

All of this is wonderful advice, nb, and comes at a great time because I've
been interested in making my own miso soup. Thank you!

kili