Happy new year, and happy birthday to me!!!!
My birthday just passed, and thank my friends, the whole week was full of birthday parties :)
But on my actual birthday, I invited my closest friends to a Japanese restaurant, and this conversation came up:
"Man, miso soup is so good. I wish I could make it at home."
Hello? This girl is from Japan. Of course, I know how to make it. So here you go, my friend.
Let's get started, y'all.
You need miso (I would reccomend "awase-miso" for the first try),
water, and "gu," which refers to things in the soup (for example, potato and spinach; crams; daikon radish and carrot; etc.)
This time, I put some nappa cabbage, a carrot, and a green onion.
Add "dashi" when the water boils. The package probably tells you how much you should put, but in general, for mid size pot, just 1 tsp is enough.
And this is the interesting part of the use of miso;) Miso does not easily melt itself, so there is a specific technique that we do here.
What you do is, scoup a little miso from the package using a pair of "sae-bashi," long chopsticks that we use for cooking (or you can use regular chopsticks if you don't have sae-bashi, though you gotta be careful not to burn yourself), and put it in the ladle. Put some water into the ladle and melt some miso, put back the water with melted miso, put some water again into the ladle and melt some miso... (I hope this makes sense) you continue this process until miso completely melts. I would never recommend you to put the miso directly into the pot because you would add more miso before it melts and the soup would end up too salty.
How much miso you need really depends on your taste. After you finish the first round of melting miso process, try some and see if you need more miso. We never really measure how much miso to use.lol
Gu can be so many different things. I'll share my top three:
1. Potato and spinach
2. Bean sprouts, tofu, bamboo shoots, green onion, and egg drop
3. Daikon radish