Miso Soup,?

Question

I know it is a Japanese soup,can anyone tell me what it tastes like please.

Answer 1

TEXTURE ---- The texture is like the pureed soup "cream of peas" without the cream, sort of like stirring pureed peas and salt into some stock.

SOY ---- Miso is fermented soy bean, so it is highly recommended for people looking for varieties of vegetarian foods as it has all the nutrition's of soy beans, plus the benefits of fermented foods. Many Japanese (one of the people with longest life expectancy in the world) has miso soup in their breakfast, lunch and supper.

GU ---- The things you put into the miso soup are called Gu. Gu can be rooted vegetables, leafy vegetables, all sorts of mushrooms, any seaweed, any soy product (tofu, fried tofu slices, ...), any seafood (small fish slices, fish bone, fish head, clams, ..., even lobsters, yummy !!) ... Be creative!! But, the most basic and common miso soup uses Daikon raddish, seaweed, tofu cubes and some green onion bits.

The sophisticated taste of miso will make any vege you put in taste good, even brocoli or eggplant, so it's great for people trying to conquer an unbalance diet, and trying to eat varieties of vege in a bowl.

HOW ---- Making Miso Soup is simple: -----1. Cook Gu in stock or water until desired softness, -----2. add miso (one tbsp for each cup of the resulting soup and Gu), and bring just to a boil. My mom always warns, after the miso is in, "never fully boil the miso soup!!"

Even if you don't have time to make stock, the vegetables or seafood cooked in the soup will give sweetness to the soup and it will taste good too.

Traditional stock: Cook a piece of Combu and Catsuobushi in water and drain.
Other stock: chicken or beef broth, fish or shrimp stock.

MISO PASTE ---- A note on handling miso paste: When adding miso paste to your stock and Gu, if you just spoon the paste and throw into the pot, the paste will sink and will be hard to make sure it's well disolved. So disolve the paste in some hot water before putting in. Or, what i do is always buy miso paste packaged in a plastic bag. Cut a 1/4 inch opening at a corner and squeeze the paste right into the pot. The paste becomes very thin and long and will surely disolve with stirring. So, if i need 3 tbsp. of paste, i mark the bag with my fingers and say, all these will be in, and squeeze them in.

In the end, one can always test for desired saltiness, and adjust with some water or a bit of salt.

Enjoy!!

Answer 2

I lived in Japan for a few years, and I love the taste. It is a cross between chicken and onion soup with a bay life and small pieces of tofu. I ate it every few days. Here is a recipe, but you can buy the mix and just add water. It tastes the same.

Miso Soup

Prep Time:5 Minutes
Cook Time:5 Minutes
Ready In:10 Minutes
Servings:3

INGREDIENTS:
2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced

DIRECTIONS:
In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

Answer 3

It tastes like Miso.. The stuff you get at bad Japanese restaurants is not indicative of "miso" soup, that is watered down garbage most of the time...

Answer 4

Ooh, it's SO good! (And no, it's not like chicken stock!) I don't know how to descibe it, though... I bought a bit of miso from the natural food store. For a single-serving miso soup, heat up a cup of water, pour it in your bowl, and add a tablespoon of miso. You can add sliced scallions, matchstick carrots, spinach, cooked pasta, be creative! Great single-serving fast food! You should try it!

Answer 5

A slightly salty broth - an aquired taste and smell!

I sometimes buy single serving packs of Instant Miso..... Great for a breaktime drink at work!..... Only thing I don't like is getting the seaweed stuck on my teeth!

Answer 6

The broth part, which is the miso, is kind of salty, like a chicken broth or something. Usually there will be some vegetables and bits of tofu and green onions as well. But it is usually a thin brothy soup--- light but highly nutritious. I think it is really good--- and low-cal too

Answer 7

It has a rather salty taste due to the seaweed, the texture is unusal as well, in that it has a slight mushy puree through it, and also is served with tofu pieces with are delicious. They themselves are tasteless but absorb the soup well to give a nice contrast to the salt. It is very delicious really.

Answer 8

It's a broth more than a soup as it hasn't much in the way of solids. A few pieces of tofu and some bits of seaweed. It's yucky, regardless. I go straight for the sushi. :-)

Answer 9

Just like a good chicken stock,, with noodles & whatever else you decide to put in ie coconut cream, pak choi, shataki mushrooms, chicken, spring onions etc etc....

Answer 10

gooddddddddd