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/ck/ - Food & Cooking

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19914571 No.19914571 [Reply] [Original]

I made miso soup, the first time it was god like
the second time I think I overboiled something and it came up saltier but it was still good

any recommendations?
are there any secret western ingredients that could be really good in this while keeping it simple?

>simmer dash ingredients for 10 minutes
>strain out
>simmer miso paste, onion, tofu, and seaweed for like 5

for the dashi I used kelp and shiitake mushrooms since I lacked whole bonito flakes but I did add some furikake (maybe half a tbsp) to it towards the end

the whole process took like 20 minutes

>> No.19914597

>>19914571
You want your dashi to take at least 30 minutes to get to just below a simmer before removing the kombu. It's a waste of an expensive ingredient if you don't.

You can also make a second dashi with the same kombu by adding the same water back and letting it soak in the fridge overnight

You NEVER want to boil miso paste either.

>> No.19914613

>>19914597
kombu's expensive?
I don't remember paying a shit load for the little bag I got
maybe I don't realize because before I only used a single square for my rice

>> No.19914622

>>19914613
Top quality kombu is like 200 bucks a kilo.

>> No.19915361

>>19914571
>no bonito
What? that's critical for flavor...honestly just get hondashi and add in
Don't overboil the kombu, the flavor is delicate. You can fool-proof by just putting it into hot water and then cold-steeping in advance.

>> No.19915842

I also made dashi/miso soup for the first time recently. Very much worth the effort.

Has anyone tried using dashi as a stock in western cooking? I think it could work well wherever the smokiness of the bonito is complementary like chilli?

>> No.19915885

>>19914571
It it looks like miso and smells like miso, then it is not the best miso.
Japanese proverb.

>> No.19915987

>>19914571
miso proud of you

>> No.19916042
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19916042

>>19914597
>You NEVER want to boil miso paste either.
>What that can't be ri-
https://www.bonappetit.com/test-kitchen/common-mistakes/article/common-mistakes-miso-soup
Well I've just been making critical errors for over a year now.