Cookbook talk:Miso soup

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First, you're not supposed to boil the miso. The flavor gets destroyed. I guess you just bring it to a simmer, or maybe turn off the heat before adding the miso. In any case, this needs work.

Second, you forgot the dashi. This is a tea-like broth made from seaweed. Plain water won't do.

Third, you forgot the fish flakes. The fish also are treated like tea leaves, enhancing the broth.

Fourth, you forgot to dump some seaweed in at the end.

AlbertCahalan 01:01, 1 Feb 2005 (UTC)

Oil is rarely used.

Seaweed is optional.

Ingredients used for broth can be dried shiitake mushroom(hoshi-shitake), dried fish flakes(bonitos(katsuo-bushi), sardines(niboshi), mackerel(sababushi) or etc.), clams(asari or shijimi) or dried seaweed(konbu). The way to make broth is by boiling one sort of them.

'sippet' ingredients are very various, typical ones are Tofu, seaweed(wakame), clams(asari or shijimi). Almost everything used in Japanese cuisine can be used. Eggplants, potatoes, daikon radish, spinach and so on.

• Making broth is the first step.
• Second, boil 'sippet' ingredients.
• At last, add miso.
• Never bring it to a boil after adding miso.

I'm sorry but I cannot write them to the body text in correct English. --some japanese

I just edited the thing to make it fit the recipe template. I don't know the recipe so I just copied the previous steps. How many people does it serve and can we get a good recipe if this one's wrong? --OMouse 11:28AM EST 27 Feb 2005

[edit] What should this one be called?

I made a new Cookbook:Miso Soup recipe. Is it correct? It is, unfortunately, very vague. I think it is more traditional than this one, but I sure didn't have a mother feeding me miso soup every morning. Also note that I have never produced really good miso soup... but I think my problems are in miso selection and dashi production.

Anyway, THIS recipe ("Miso soup", not "Miso Soup") needs a new name. Would "Americanized Oily Miso Soup" be about right?

Great! This is exactly a popular Miso soup recipe in Japan, execpt a single point that 'Konbu' is not prefered for Miso soup. How about merging them? That would be helpful for readers.K12u 18:20, 9 Feb 2005 (UTC)

What do you mean that konbu is not prefered? As I understand it: Konbu is the only seaweed used for making dashi. Wakame is good to add to the soup as a garnish. Konbu is not as good for this, but it is often used anyway. This seems to be a way to save money, by using konbu left over from making the dashi.

Oops. I went wrong. I have never experienced miso soup with konbu in these 25 years, living in Japan, but I heard konbu is sometimes used for miso soup. I had thought konbu-dashi is not so popular for miso soup, that turned out to be incorrect. (But for my personal tastes, konbu-dashi suits for `sumashi (Japanese soup without miso)'!)K12u 06:02, 10 Feb 2005 (UTC)