can you use any kind of seaweed in miso soup?

Question

i have some seaweed i use for sushi and its salted ( tasted really good infact).. so would i be able 2 se that in my miso soup as well
?

Answer 1

I am a former chef and know the one your talking about, the nori which is used for sushi is also in many blended seasoning like for soups or for a garnish on rice, the one person said to cut it in small shreds, I also use Hijiki a hair like one, kombu is a large one use to season the dashi broth you make miso soup with, it is hard tough and not one you eat, and after it has given up its flavour it can become bitter.

If you live in any area with a good Japanese market, sometime they will bring in frozen wakami, it is lighter green and a bit softer then nori or hijiki, they make salads with it, you can find it sometimes dried, just either soak it or add it to soups, miso is so delicate it is a nice contrast, just do not boil the soup after the miso paste has been added or it will split and go bitter.

Answer 2

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Answer 3

Seaweed For Miso Soup

Answer 4

Hi there, unfortunately that is not the right seaweed for miso- it goes all soggy and SUPER chewy when it gets wet! It also doesn't really flavour the soup the way Kombu / kelp does because its been highly processed and cooked. You need the raw product- go to your japanese store and look for Kombu- its a wrinkled, hard, black chunck of kelp with a fine white powder on the outside.

Answer 5

Sure - just cut into strips and toss in. There are miso soups that come with large piece but I like the shreds of sushi paper better.

Answer 6

Add a whole lotta green onions. Miso offers more than enough flavor without fish juice.

Answer 7

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Answer 8

i love miso soup but no on the seaweed go for i think its called kombu ? if you have asian markets you can find it there.

Answer 9

No.