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.
- 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.
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:
And if you haven’t done so, I invite you to subscribe to the RSS Feed.Like this post? Give me the Thumbs Up!
Share: Stumble This | Zoom This | JapanSoc This
Topics: Japanese Food | 10 Comments »Trackback