Katsuya's Easy-to-Master Miso Soup Recipe Beats the Take-out Version You're About to Order
-
Loading... - Qian Huang
- 22 Sep 2022
- 60 Views
- 0 Like
- 0 Comment
Love miso soup, but never considered making it yourself? Ordering this slightly salty, slightly cloudy, dashi or broth-based soup with bits of tofu and scallions poking out is usually a given if you are going out for sushi or Japanese food. But it's actually incredibly easy to make at home—as long as you know what you're doing. And no, we don't mean faking it with an instant package you heat and eat. That doesn't count.
We mean taking the time to make your miso soup like a true Japanese chef, which is why we turned to executive chef Taishi Yamaguchi at Katsuya NYC for his expert tips, tricks and miso soup topping recommendations.
Head his advice below and you'll be mastering the traditional soup in no time.
What Is Miso Soup?
Miso soup is considered the soup of Japan with many different variations, depending on the prefecture and the region of Japan, but it is made of miso (fermented soybean paste), Katsuobushi (fermented, and dried bonito flakes) and konbu (dried sea kelp).
Does the Miso You Use Matter?
Feel free to use the miso of your choice for miso soup. A very typical miso soup is a dashi base stock with a mixture of red and white miso called Awase miso. The base can be made with just konbu if you prefer a vegan miso soup, but keep in mind: There are over 100 different types of miso currently in Japan, so feel free to experiment. Read More...
