Do you want to know how to make miso soup easier?
Ever since Japanese food was added as UNESCO Cultural Heritage in December 2013, Japan’s food has garnered global attention.
Now people have ventured beyond sushi and noodles, and are starting to explore much more of the culinary culture that this country has cultivated.
A dish that has slowly being collecting popularity is miso soup.
With the launch of Halal Certified miso by Marukome, a Japanese miso company, miso soup is becoming an integral part of food in the Muslim community too.
So, today’s subject is to make miso soup!
Quantities for three people are as follows.
The first step is to add 1) 400 ml of water and 2) 2.5g of powdered bonito flake extract (the writer likes to use Shimaya’s ‘Dashinomoto’) into a pan.
Next, use a “miso muddler” to scoop out miso for three people.
Here, you may wonder what in the world a “miso muddler” is.
A “miso muddler” acts as a scooper that measures the portion of miso necessary.
The scooper on one side of the stick measures out miso for one person, while the scooper on the other side measures miso for two people.
Once the miso is melted down into the water from the previous step, heat the soup.
Add tofu and/or seaweed, and your miso soup is ready!
The “miso muddler” is helpful to obtain a consistent quality of miso soup.
Ever since purchasing this, I’ve been able to make better miso soup!
I bought mine at a store in Kappabashi; they can also be found in Tokyu Hands.
I’ve pasted the link leading to the product details on the manufacturer’s website.
Link to “miso muddler”:
http://www.aux-ltd.co.jp/misomuddler/
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