What's a good recipe for dried Japanese miso soup mix?

Question

I will probably need dried miso and freeze-dried tofu, but I don't know any quantaties.

Come one doesn't SOMEBODY KNOW??? lol...somebody plz answer!!!

Answer 1

This is all I could find


Ingredients
1 Qt. water
8 tablespoon miso (more or less to taste)
2 teaspoon dried cut wakame
1/2 cup chopped daikon (Japanese radish, optional but recommended)
1/2 cup carrots (optional)
1/2 small onion (optional)
tofu, chopped into small cubes (optional)
chopped green onions
[

Directions:


Serves: 4-8.

Preparation time: 15-20-30 minutes.

Wakame is a strong seaweed. It is too strong for some people who have not grown up with it. Here is a great way to enjoy it. First a warning about wakame, it expands to many, many times its dry size when re-hydrated. Be very conservative the first time you use it. Most health food and Japanese/Asian stores sell it already cut into little 3/4" squares and dried into tiny "crumbles". This is the best kind to use. If you buy it in "sheet" form you will have to hydrate it and then cut it into squares which adds time to the recipe.

Bring the water to a slow boil. Put the wakame in the water and let it slowly simmer for 20 minutes. The longer you simmer it the less sharp its taste will be. If you are cooking daikon, carrots, or onions, put them in for around the last 10 minutes for onions and daikon and about the last 5-6 minutes for the carrots. I slice the daikon into "half moons" fairly thin. The thicker the cut the longer the daikon takes to cook. Most Japanese people like their daikon pretty soft in miso soup.

Now comes the miso. There are many, many kinds of miso. The white miso sold in many stores is akin to white rice. Brown miso is akin to brown rice. Which you use is entirely up to your taste and nutritional inclinations. I personally feel (not backed up by anything but my own opinion) that the brown miso is healthier but the white miso tastes better. Some people feel hatcho miso is the best nutritionally. Your mileage will vary.

Once the vegetable mixture is cooked, make sure it is cooking at a slow simmer. Here's a little secret. Take a small strainer and place it just in the soup. Take spoonfuls of miso and mash them through the strainer into the soup. This is way better than plopping miso into the pot and trying to distribute it evenly. Many people feel that cooking miso destroys the favorable digestive enzymes. But two people whose opinions I really respect are in favor of cooking the miso into the soup for a short period of time (1 minute). If you are using tofu, put it in now, you needn't cook it, just get it up to soup temperature.

Garnish with the chopped green onions and serve. My mother always gave me miso soup when I was sick. It's the modern day vegetarian's "chicken soup".

If you want to have miso soup over a few days, put miso only in the portion of the vegetable soup that you wish to eat at that time. It keeps better without the miso in it. Traditionally, Japanese people have miso soup more in the morning than the evening so you may want to experiment with having this for breakfast with a little rice and pickled vegetables. Enjoy!

Answer 2

Sushi=Cut Fish Miso=Boil fermented Tofu

Answer 3

go to the soup section in your supermarket and get MISO-CUP it's great, i love miso soup and I also use it to make MISO dressing. It's from Edward & Sons!!! If you can't find it, also try the vegeterain section. Good Eats!

Answer 4

well.. In Japan, Dried Miso soup....is a sound like a kind of instant food.
We can find Dried Miso soup mix in Miso taste instant soup noodles such as "Miso ramen".

But a granulated dried Miso which I tried last year (It might be my first experience to have dried Miso soup except the instant noodle soups. ) was newly developed freeze dried miso, and unlike some of other typical dried miso that is in the soups of instant noodle, it was as tasty as Miso soup made of traditional miso paste.
http://www.kanesa.co.jp/e/palamiso/index.html
http://www.kanesa.co.jp/e/product/product4.html
To prepare, you just simply add boiling water and stir or put ingredients such as vegetables, seaweed, and tofu.

If ingredients and miso soup are in a packet, like this,
http://www.yamato-soysauce-miso.com/product_freezeddriedmisosoup.html

you simply empty packet into bowl, add a cup of boiling water and stir.

On instant food, miso soup"paste" sachet in which each serving is individually wrapped is the traditional way, it is much more popular than dried Miso soup mix in Japan so far(Many Japanese people don't know Dried Miso).
http://www.miyasaka-jozo.com/english/product/instant.htm
http://www.japancentre.com/?cmd=cat&cid=164&refer=cat
To prepare, you just put it in a serving bowl, and pour boiled hot water.


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Note:
Miso soup is a mixture of both Miso (paste )and Dashi, the foundation soup stock of Japanese cuisine. And both Miso and Miso in which Dashi is added, are different from instant Miso soups, which I mentioned above, and therefore to make Miso soups, we need to cook those in a pan with water. and you can choose one of the following:

1. Miso and Instant Dashi

Miso
http://www.japancentre.com/?cmd=cat&cid=285&refer=cat

Instant dried dashi called "Dashinomoto" or "Hondashi". http://www.japancentre.com/?cmd=cat&cid=130&refer=cat


2. Miso, and Homemade Dashi.

Miso
http://www.japancentre.com/?cmd=cat&cid=285&refer=cat

How to make Dashi
http://www.miyasaka-jozo.com/english/miso/recipes.htm
http://en.wikipedia.org/wiki/Dashi


3. Miso ( Dashi added )
http://www.japancentre.com/?cmd=cat&cid=288&refer=cat
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Some Miso soup recipes:
http://japanesefood.about.com/library/weekly/aa112600a.htm
http://www.ajinomoto.com/mx_03/tasty/misoshiru/index.html
http://www.marukome.co.jp/english/erecipe1.html

In Japan, eating Miso Soup with steamed rice is much more populer than with bread.
http://japanesefood.about.com/od/rice/r/steamedrice

Finally Miso is edible in raw (without any cooking), for example,
in Japan, it is common that people put or dip raw Miso to cucumber cut in sticks, and eat it. Miso is used for many other dishes and menues as well, but I mainly wrote about dried Japanese miso soup, and the basic in Miso soup to answer the question.