Miso Soup

Here is Fritz's contribution to the soup cookbook. Except for adding tofu -- This is his recipe as posted.

Miso soup
By Fritz

Shawn asked for soup recipes from around the world . I'm happy to oblige.Miso is basic, simple to make, and yummy to me. Here's how I do it.

Start water to boil.
Mix in a spoonful or four of miso paste. I like the strong-flavored aka or 'red' miso paste.
Add chopped scallions, mushrooms, soft tofu (added by me) and/or kombu seaweed.
When the miso paste is completely dissolved, remove from heat and dissolve in about a teaspoon of instant dashi powder.

My grandmother would sometimes boil up a big pot of clams and then make miso soup using the clam stock. She also didn't use instant hondashi -- she kept dried, moldy fish hanging on the kitchen wall, and she'd scrape the moldy fish flesh straight into the soup pot. Good stuff before and after a bike ride.Because of the dead-fish flavor, Japanese miso soup typically is not vegetarian. Link to his post.

I look Interesting in Korean

I was looking at the referrals to my blog and I found someone using the Korean version of Google to find my Korean Soup post. The google page offered to translate me into Korean. I of course had to see it. One thing I noticed is that none of the Korean words are translated, which I found quite funny.