Hi,
I'm trying to make a simple but typical miso soup.
As I googled my way out of all the recipes, I'm
now using these ingredients : tofu, miso, carrots, onions,
bonito stock,ginger and garlic and cabbage leaves (chinese), I'm thinking
about some seaweed, but I'm not really sure...
So my question now is, could I add something more, to get
a typical asian miso soup taste?
I think I'm looking for some surprise ingredient, that would make
this miso soup, unforgettable... lol, I do hope someone knows
of some secret ingredient that would inhance my cooking.
thnx in advance
otherwise, thnx anyway...

digibudi :: ^-^ ::

"Nikolaas Debeuf" > wrote in message
...
> Hi,
> I'm trying to make a simple but typical miso soup.
> As I googled my way out of all the recipes, I'm
> now using these ingredients : tofu, miso, carrots, onions,
> bonito stock,ginger and garlic

Ginger and Garlic are not found in any authentic miso soup

and cabbage leaves (chinese), I'm thinking
> about some seaweed, but I'm not really sure...
> So my question now is, could I add something more, to get
> a typical asian miso soup taste?

By age (fried tofu) and Wakame

> I think I'm looking for some surprise ingredient, that would make
> this miso soup, unforgettable... lol, I do hope someone knows
> of some secret ingredient that would inhance my cooking.
> thnx in advance
> otherwise, thnx anyway...
>
> digibudi :: ^-^ ::
>
>
>

thnx Freddy, I'm gonna get some Wakame, and
I hope I'll find the fried tofu here in this small european town!

:: ^-^ :: digibudi, "make food, not war"

Nikolaas Debeuf wrote:

> thnx Freddy, I'm gonna get some Wakame, and
> I hope I'll find the fried tofu here in this small european town!

Don't use to much wakame. My first attempt at miso soup ended
up as seaweed soup. One small handful and you'll be surprised.

--
Dan

Thnx dan,
And how about the Dashi, should I use it?
I think I'm gonna use just a bit.
thnx for the tips!

:: ^-^ ::

"Nikolaas Debeuf" > wrote in message
...
> Thnx dan,
> And how about the Dashi, should I use it?
> I think I'm gonna use just a bit.
> thnx for the tips!

IMHO, it ain't Miso soup without the Hon Dashi! My method is to
simmer the Hon Dashi in the appropriate amount of water for 10
minutes, add the miso mixed with a little water, bring just to boiling
and served with chopped green onions on top.

A little sushi vinegar, soy sauce and garlic/chili sauce in the
initial stages does no harm at all, IMHO!


--
James V. Silverton
Potomac, Maryland, USA

Nikolaas Debeuf wrote:

> Hi,
> I'm trying to make a simple but typical miso soup.
> As I googled my way out of all the recipes, I'm
> now using these ingredients : tofu, miso, carrots, onions,
> bonito stock,ginger and garlic and cabbage leaves (chinese), I'm thinking
> about some seaweed, but I'm not really sure...
> So my question now is, could I add something more, to get
> a typical asian miso soup taste?
> I think I'm looking for some surprise ingredient, that would make
> this miso soup, unforgettable... lol, I do hope someone knows
> of some secret ingredient that would inhance my cooking.
> thnx in advance
> otherwise, thnx anyway...

If you could find some konbu - dried seaweed used for making stock, that
would be "more authentic" than using the powdered dashi. In the same
vein, try using bonito flakes instead of granules (just remember to
strain them out after they've given up their flavor. I would also
suggest using shiro miso instead of the darker kinds. By onions do you
mean round onions or green onions? I'm not sure about the ginger and
garlic - never had it in my miso soups that I know of. Ginger might
make it a bit of a surprise, but don't use too much of it.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Nathan Lau wrote:

> If you could find some konbu - dried seaweed used for making stock, that
> would be "more authentic" than using the powdered dashi.

For any beginning lurker, this is a typo. It is KOMBU, and simple info
is available:
http://www.fatfree.com/foodweb/food/kombu.html

blacksalt

Hi again,
Thnx for the multi-tips!
I'm beginning to understand the miso soup!
So now I' ve got : middle type of miso, green
spring onion, some Dashi made of Bonito flakes and
seaweed, some Wakame too, I've got the age fried tofu and
I'm using the ginger and garlic for some other dish.
I think everyone will like this miso soup!
I now understand that miso soup is made of simple but
good ingredients. From here on, I could make a new soup,
based on the miso soup. I'm thinking about some lemon grass,
but don't know if it will go with the miso taste.
I'm getting back to my lab, thnx again!


:: ^-^ :: digibudi, "make food, not war"

IMHO you should start from ichiban dashi
(clear broth made from konbu and bonito flakes.

Then add red miso, some cubes of Japanes tofu
(NOT FRIED) and some spring onions.

Use sansho pepper (if you like) at the table.

Philippe



"Nikolaas Debeuf" > wrote in message
...
> Hi again,
> Thnx for the multi-tips!
> I'm beginning to understand the miso soup!
> So now I' ve got : middle type of miso, green
> spring onion, some Dashi made of Bonito flakes and
> seaweed, some Wakame too, I've got the age fried tofu and
> I'm using the ginger and garlic for some other dish.
> I think everyone will like this miso soup!
> I now understand that miso soup is made of simple but
> good ingredients. From here on, I could make a new soup,
> based on the miso soup. I'm thinking about some lemon grass,
> but don't know if it will go with the miso taste.
> I'm getting back to my lab, thnx again!
>
>
> :: ^-^ :: digibudi, "make food, not war"
>
>

"kalanamak" > wrote in message
...
> Nathan Lau wrote:
>
> > If you could find some konbu - dried seaweed used for making stock, that
> > would be "more authentic" than using the powdered dashi.
>
> For any beginning lurker, this is a typo. It is KOMBU,

Well, actually, it can be either - the Japanese sound that is
in the middle of that word is variously Romanized using either
an "n" or an "m," and is in reality something between these.

Bob M.

Bob Myers wrote:
>
> "kalanamak" > wrote in message
> ...

> > For any beginning lurker, this is a typo. It is KOMBU,
>
> Well, actually, it can be either - the Japanese sound that is
> in the middle of that word is variously Romanized using either
> an "n" or an "m," and is in reality something between these.

How odd. I have bought it many times, seen it on the shelf many more,
and always spelled Kombu. I'm often amused at the English spelling of
Panjabi words, so this shouldn't be such a shock.
blacksalt
learning something new every day

> I'm trying to make a simple but typical miso soup.

What you need for Japanese miso soup is

-* Dashi (bouillon/stock/broth) - Dashi for miso soup is made from either
Dashiko/Iriko (dried anchovy) or Konbu (kelp)-Japanese official Romanised
transcription, spelling/kombu, Katsuobushi (smoked, dried bonito), dried
Shiitake mushroom. Only one ingredient of these or 2-3 combined could be
used to make Dashi.

-* Miso(fermetned salted soy bean paste) - there are so many kinds of Miso
as there are stars in the sky, well this is a bit exaggerated, but this
somewhat tells you the diversity of Miso world. To make simple, there are 2
big groups, white Miso and red(dark brown) Miso.

-* Gu/Misoshiru no Gu (ingredients - soup filling)
vegetables, sea weed(dried/fresh/salted Wakame, Mo, Arame, etc.), fungi,
fish, shell fish, meat (chicken,pork,game), and rather typical Japanese half
processed ingredients like Tofu, Fu, Yuba, Natto and etc..

-* garnish - herbs/spices like Shichimi Togarashi, Yuzu and etc.
Garlic and ginger are not popular ordinary Miso soup garnish, but could be
added according to what kind of ingredients used as filling.
I even tasted with lemon grass flavoured Miso soup in the US, and it was
rather refreshing new taste. Lemon grass is completely foreign to Japanese
cuisine.

Above mentioned ingredients
Dashi-Miso-Filling that is Miso soup and how you would combine them is up to
your fantasy and taste provided that you have a basic understanding of
making Miso soup, i.e. those ingredients won't be cooked up together long
time like you might make Waterzooi or stew.
I guess by "typical miso soup" should mean what is most common and known as
Miso soup in and outside Japan.

Tofu and Wakame Miso soup
Bring Dashi to a boil(take any type of Dashi which suits your taste, make
your own from scratch or use instant powder, etc.).
Put chopped Tofu and Wakame in the Dashi, when it starts reaching boiling
point, turn down the heat and dissolve Miso paste in the soup and do not
boil any more. Just keep it warm.
You can put flavouring/garnish like chopped scallions in the soup at the
very end of cooking process or when you dishing it up in the bowl.

There are many other typical Japanese Miso soup ingredients combinations.
Would anyone be interested in the combo list?
Example
* potato, onion (western regular round onion), Age(deep fried tofu), Shiro
miso - for breakfast this is a very common Miso soup up in the northern
part of Japan, Hokkaido during the winter.
* okura, sesame paste, cucumber, Fu, shiro Miso - cold type summer miso
soup

On March 21 in 2002, Mainichi Journal Osaka placed an enqu¨ºte/survey "What
kind of ingredients come up in your mind when you hear the word
Miso-Shiru(soup)?"
1)-Tofu, 2)-Wakame, 3)-Shijimi(freshwater clam), 4)-potato, 5)-onion,
6)-misc.



MB

In article >, MB >
wrote:

> Konbu (kelp)-Japanese official Romanised
> transcription, spelling/kombu

I'll swear- It literally depends on which brand you buy as to how it's
spelled! I've seen pkgs side-by-side in stores with one pkg spelled
with an 'm' and one with an 'n'.
Do you soppose one tastes better than the other?

monroe(not nomroe)

> In article >, MB >
> wrote:
>
>> Konbu (kelp)-Japanese official Romanised
>> transcription, spelling/kombu
>
> I'll swear- It literally depends on which brand you buy as to how it's
> spelled! I've seen pkgs side-by-side in stores with one pkg spelled
> with an 'm' and one with an 'n'.
> Do you soppose one tastes better than the other?
>
> monroe(not nomroe)

When something new is introduced in a country where no translation
available, the original name of the item would be simply used as loan-word.
But when the original name is not in the same script system, it would be
simply transcribed to the language of the country where it is introduced,
from Japanese word "$B$3$s$V(B" to "Konbu" according to the official Japanese
Romanised letter system.
But in the course of the years, the article could be transcribed differently
according to the way people pronounce the word. In this case in the U.S.
"Kombu" is used.
The speech sounds of the word are presented by phonetic symbols, in this
case in Alphabet.
"Kombu" has become a proper noun, not a transcript any more.
Maybe the car brand "Mazda" is the good example. It is actually "Matsuda",
surname of a person who found the company.$B!!(B

MB