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Reply to "Best miso soup?"
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[quote=Anonymous][quote=Anonymous]Just miso paste and water does not miso soup make. Start with hon-dashi, or dry shaved bonito flakes to create the base stock. You can also add some kombu for the umami flavor. Press the miso paste through a fine strainer to ensure it mixes well. You can add things like tofu, minced green onions, thinly sliced white onions, wakame, clams, etc to taste/preference. If you want it in a restaurant, did you think to try a Japanese restaurant?[/quote] Of course, suggest one with great miso soup, please![/quote]
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