Re: Home made Miso Soup

"Leila" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Well the seaweed I got was labeled - simmer 30 minutes.

OK, and that sounds fine - but in your original post, you'd
used the word "boil," and that raised a warning flag for me.
Just making sure...:-) (Hopefully, we're agreed that "simmer"
is a different thing than "boil."😉

Quoted message said:

Madison recipe said to do this. I didn't detect a bitter flavor. It's a
mixed seaweed bag and I've since lost the label. Maybe no kombu in it?

Possibly, but konbu IS one of the key flavoring ingredients in
traditional dashi.

Quoted message said:

Perhaps the bonito flakes would add something. I got the flavor I
wanted. BTW I have no problem with fish.

In that case, you may want to look for these in the Asian
foods section of your local market; they definitely add a
flavor all their own, and I can't imagine a true "dashi" without
them. The bonito flakes (again, you may need to look
for "hana katsuo" or "katsuo no hana"😉 look somewhat
like thin wood shavings - thin, curly, rosy-tan colored bits,
perhaps an inch on a side. You will use what seems to be
a large amount in making the stock, but they "wilt" quite a
bit immediately upon being added to the hot water. (They're
not kept around in the final stock either - you strain it to remove
the bonito flakes before using it for the soup.) Just about
any book covering basic Japanese cooking will include a
recipe for making dashi using these ingredients. (One of
my personal favorites is "Japanese Cooking: A Simple Art,"
by Shizuo Tsuji.)

Bob M.