25371Re: [SCA-JML] Miso Soup
- Apr 15, 2009Ii dono!
Greetings from Solveig!
> Personally, I've found that making a good dashi broth to start is theBasically, that is the sort of thing that was stressed in chaseki class.
> secret, followed by controlling the temperature of the miso. If you
> boil the miso (or keep it heated for too long) you'll break down the
We made our own dashi by boiling konbu and katsuo bushi. Then,
after straining the resulting dashi, we added miso. Our sensei was
quite explicit that you never ever want to boil miso. Then arranged
various items in each of the bowls, and spooned the basic miso
shiru into the bowls.
> Personally, I like adding fresh miso to individual bowls as IBasically, the principle is similar to the one which you mentioned,
> pour the dashi over it, but this isn't practical in all cases. Still,
> I think it provides the best miso flavor, imho.
but is far more likely to be practical.
Your Humble Servant
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