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A Short Guide To Faster Miso Soup
By thomas | November 26, 2007
Miso soup is a staple food in my house. Sadly, no matter how many times I make it, I never get the right amount of miso on the first try. I have to add more miso (or extra water) several times before I can get it just the way I like it. This takes time. I have to wait for the miso to dissolve. Even if I do get the miso right on the first try, waiting for it to dissolve can be a pain. Luckily there’s a little trick you can do to shave some time off your miso soup preparation time.
Fast Miso
- Get a good glop of miso.
- Slop that glop into a ladle.
- Fill your ladle with soup broth.
- Mix the miso and water for a few seconds, until the water gets brownish.
- Pour the water out of the ladle, being careful not to dump the remaining miso into the pot.
- Repeat steps 3-5 until there is no more miso left.
- Taste your soup. If it’s too weak, repeat steps 1-6. If it’s too strong, add water.
- Itadakimasu!
By creating a mini-bowl with your ladel and dissolving a little bit of miso at a time, you end up saving time. Once you get good at this technique, you can dissolve an enormous glop of miso in mere seconds. Enjoy!
Do you have any kichen tips? Leave a comment and tell me about it!
P.S. For those of you who missed it, DailyJ posted up a little interview with me. It’s in four parts. Check it out:
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November 26th, 2007 at 5:05 pm
Great interview! I love that picture of Noah with the banana on his head!
November 26th, 2007 at 7:49 pm
Thanks! I love miso soup :D
November 27th, 2007 at 1:53 am
Ahhhhh, I’ve seen my wife doing that! Now I know why!
November 29th, 2007 at 5:50 am
Good site.
December 1st, 2007 at 12:15 am
@Peter: My mom sent that monkey outfit from home and we knew right away what picture we had to do :)
@Jonneh: Me too! It’s one of my favorite Japanese tastes.
@Harvey: I learned this trick from the wife too. Actually, a lot of these nihonhacks are things I learned from my wife.
@Gabuchan: Thanks a lot! I hope you’ll keep visiting.
January 25th, 2008 at 7:45 am
Huh? I thought mixing the miso with a little water before adding it was standard practice.
Also, since miso has live cultures in it (unless it has been pasteurized), you should only add it once the soup stock has stopped boiling. Otherwise you’ll lose the benefits of the live cultures.
January 28th, 2008 at 7:30 am
I had miso for the fist time last year. I fell in love with it!
January 31st, 2008 at 1:51 am
that doesn’t look like real miso soup to me.
April 30th, 2008 at 12:37 am
Actually the real FASTER way to make miso is using a laddle sized colander. You can purchase those in most stores. They sometimes come with a matching spoon. Just press on the miso to force it through the walls of the colander while you dip it it in the soup. Takes 2 seconds and all the miso is in the soup.
Saw that on TV…
June 19th, 2009 at 10:27 pm
[…] the miso paste in a ladle and bring it to the simmering water (click here for step-by-step pictures), use the simmering water to dilute down the miso paste bit by bit until all is […]