White Miso Paste

[Anonymous No.16197374]

So I was at my Asian grocer and asked if they had anything to make a broth for ramen. They gave me this, but it doesn't really taste like soup on its own.

From the one recipe I found online, I added soy sauce, mirin, sake and sesame oil to taste. That got it closer to tasting like an actual soup broth, but the flavour dissipated quickly.

Any tips on how to make an actual soup broth with this? Preferably something I can just throw together quickly on weeknights.

Also if you know any other good applications for it let me know.

[Anonymous No.16197397]

>>16197374
I suspect you may be making a mistake I have in the past. First of all and most importantly, you do not cook miso. It goes in once the heat is off on the stove more or less. Too much heat can kill the flavor. The other thing is that miso soup is generally not just miso but also dashi stock. Which you can buy as hondashi powder. The dashi gets cooked then you add the miso after. I am however no expert.

[Anonymous No.16197406]

>>16197374
>Sauteé garlic and other shit
>add water
>boil kombu
>remove kombu
>add miso paste and fermented bean paste
>Add soy sauce and noodles. Milk if you want.
That’ll get a much more flavorful broth and and it really doesn’t take long at all. If you can’t find kombu, some generic sushi seaweed can work in a pinch.
Pic related is the bean paste I use along with the miso.

[Anonymous No.16197409]

Look for tonkotsu soup broth concentrate in the area where they have soup mixes/curry roux. Instant stuff. Also check for frozen tonkotsu ramen. Those are the bomb.

[Anonymous No.16197432]

Also for miso soup you need this. Hondashi. This is how I make mine.
Quarter onion cut into strips
2-3 cups water
1/2 tsp hon dashi per cup water
Wakame around a pinch
3 or 4 dried shitake
1-2 TBS miso paste to taste
Green onion if you want

[Anonymous No.16197457]

>>16197397
>you do not cook miso. It goes in once the heat is off on the stove more or less
this. if the water boils with miso then you've already ruined it.

[Anonymous No.16197467]

As others have said, the problem is you’re not using dashi.
You can either buy the stuff to make dashi and use it for miso soup, or you can buy a miso paste like pic (super popular/common and found at most Asian stores) which already has dashi in it, so you literally can just throw it in water and have miso soup.

Lack of dashi is the biggest cause of people making miso soup and finding it “just doesn’t taste right”. There’s actually a Japanese idiom which basically translates to “X without Y is like miso soup without dashi”.

Also, most miso soups you’ll find in Japanese restaurants aren’t made with white miso. So even with dashi, it will still have a noticeably lighter taste than what you’re probably used to.

If you want to try something really authentic with it, look up a recipe for Kansai-style Zoni/Zouni. It’s a traditional New Years soup; it varies by region but the Kansai version specifically calls for white miso.

[Anonymous No.16197475]

>>16197374
why is japanese cuisine so hilariously bad?
the main staple dish of nipponland is sushi which is literally just fish on rice
their curry is just watered soup
ramen is just inferior version of authentic Chinese noodles
even instant noodles is taiwanese (Chinese) and not from japan

why could the nips not make a satisfactory cuisine?

[Anonymous No.16197477]

Thanks for the help everyone

[Anonymous No.16197514]

>>16197475
Fuck off gook

[Anonymous No.16197981]

different poster with a pound of white miso paste in my fridge
any other uses for it?
i've added it to sauces and marinades, and made a compound butter with it once that was pretty good.

[Anonymous No.16198082]

>>16197475
Because Japan is an island and there’s not a lot of land good for ranching large livestock. North Asia is shit in regards to native edible plants, and Japan went through a period of roughly 500 years of self-isolation. They hadn’t even heard of bread until the 1850s. For a very long time they were stuck with the handful of things that grew natively in Japan. No native spices, very few native plants that add any sort of pungency or other bold flavours. Basically just rice, root vegetables, and fish.

[Anonymous No.16198288]

>>16197406
>that pic
Canadian detected

[Anonymous No.16198352]

>>16197981
Mix with mayo and a few drops of soy sauce to taste and use it for dipping veggies.

Or Google miso veggie dip and you might get a better recipe

[Anonymous No.16198619]

>>16197981
I don't use white miso much but try this sauce:
3 tablespoons miso
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon sake
a grated clove of garlic
some MSG to taste

Put this on top of a protein as you're frying it, towards the end. The miso burns easily so do it after browning your meat and set the fire to low.