please help me, i just want to make a normal miso soup broth that tastes like the ones served in restaurants. i already have hondashi and other stuff. people say white miso but i see no white miso and everything is so confusing😭
miso paste options: red miso, hikari haccho, barley miso, saikyo sweet miso, dashi miso, 3 year aged miso, brown rice miso, mild sodium miso
also, i decided to go for the most expensive brands (hikari) but not sure if the other ones might be better? (awase/marukome/???)
side note- how much hondashi should i use? i got a jar of ajinomoto hondashi powder/beads and i'm not sure how much to measure out the serving size to water. the instructions don't say anything.
would greatly appreciate any and all help!! thanks 🙏🏻🙏🏻🙏🏻
by lemanadenotgrapes
2 Comments
Prepare the dashi by the package directions, for me one serving is about 1 1/2 cups. Add miso 1tbsp/cup of dashi.
I switch up the miso I use. Right now, in the heat of summer, I like a light soup, so I use mostly yellow miso. I say mostly, because I always add a bit of a darker miso to give the soup some depth of flavor. In the winter, the ratio reverses to mostly dark with a bit of light. YMMV, so experiment a bit.
Almost ny miso should do just fine, you don’t need the expensive stuff and you should avoid the cheapest stuff.
“White” miso is actually yellow in color. I think the Saikyo Sweet Miso is a white miso , so go with that if you want a mild flavor like most restaurants offer.