Blog.Chunsum.Choi

I got to taste test the up coming special AND play with the DP2 with the AML-1.

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I love miso soup. It’s so versatile that you can serve it for any season and any occasion in many varieties. Most of you probably know miso soup as a simple Japanese soup dish, usually made with tofu and seaweed bits. Well, you couldn’t be more wrong.

Miso soup can be found in many forms through out Asia. In Korea you might find it spicy with vegetables or in China you might find it with fish or as a hot pot soup base. Of course, in Japan, miso soup is not only a tradition, it is also a way of life. So we are going to concentrate on a Japanese style miso soup.

Every Japanese family makes miso soup and everyone makes it slightly different. The basic ingredients are the simple and easily obtained or substituded, however, the portions and cooking methods may vary.

Here are the list of the basic ingredients:

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• Water
• Dried Kelp
• Dried Bonito
• Miso Paste

That’s it. The basic ingredients of miso soup and you can find them at your local Asian markets like H-Mart, 88 Supermart, or what ever is near you. Simple, no?

Now, quickly clean and rinse the kelp. Get a Stainless bowl, fill 3/4 with cold water and soak the kelp and the dried bonito shavings. I recommend you let this soak over night.

So, the next day you want to strain the broth from the bowl. you don’t need to strain all of it. you can get what you need and add water back to the bowl for more broth to be use at a later time. I usually use the kelp and the bonito for 2 more times before tossing them.

Bring the broth to a boil, then drop the heat to medium, stir in the miso paste to taste, add tofu and dried wakame seaweed if you like. sprinkle in some fresh scallions and there, your basic miso soup. You can of course add vegetable, noodles, rice, or seafood for your personal touch.

Have fun!