As you may have guessed, I’m REALLY picky. I pretty much assume anything I don’t like must be gross. Typically, I’m wrong. The most egregious error I’ve made due to my pickiness was assuming that all soups were gross.
Every time I try a new soup, I think back to my not-soup-eating days and all I can think about is how much I was missing out. There are so many different types of delicious soup! Creamy, vegetable, grain, clear….. what was I thinking. I decided to try to make miso soup at my boyfriend’s request. I had never actually had miso soup, but I figured it couldn’t be too complicated. Soup is just letting everything soak a while and then chowing down, right?
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Apparently, I was wrong. When I searched for tips about making miso soup (like what ingredients I needed, exactly), I found a TON of different blogs/recipes talking about the art of making miso soup and the base for it, dashi. There doesn’t seem to really be a consensus among miso aficionados about the proper technique, but everyone swears theirs is the best. I decided to take advice from a bunch of websites and mix it up and see what came out.
What ended up happening was pretty tasty, I must say. I can see why everyone has their own technique. So many little things can change the flavor and it’s rather hard to replicate someone else’s method. Even if it was a little difficult, but my boyfriend and I enjoyed it so it was worth the work. I think if/when I make this again, my technique and flavors will only improve.
The first step to making miso is the broth. I’m just going to point you to where I got the majority of my information because I don’t want to just copy and paste this lovely post and get credit for her brilliance. The miso broth is called “dashi.” This blog does a really nice job explaining the different ingredients and the process for making dashi. For my miso soup, I used niban dashi. I think when I make this again, I’m going to use dried shiitake mushrooms in place of the bonito to make it more vegetarian friendly.