Hi Suzanne,

I'm so glad you like miso - I wasn't sure it was appropriate to respond to your question by mentioning it!

I buy my miso from asian food stores. The darker the color, the richer and more flavorful the miso. I don't care for white miso - it is too sweet. I usually buy red miso (brown colored) or barley miso. They both taste fabulous. I am only familiar with traditional Japanese style miso's, so I have no idea what chickpea or dandelion would taste like - they don't use them in Japan.

This is how you make sure that the miso is nurtured so that it multiplies and gets strong, rather then getting killed. Make your soup any way that you like - I tend to make Japanese style miso soups with onions, wakame seaweed, daikon radish, greens, and tofu, seasoned with a good soy sauce. Floating finely sliced raw green onion on top makes a delicious touch. Make the soup however you like, with whatever ingredients you like. I often will make a delicious broth before I make the soup itself, using vegetable scraps and bones.

Now here is the important step!

Leave the soup to cool in the pot until it has dropped in temperature - when I make two quarts of soup in a copper bottomed pot, I leave it sit off the heat for fifteen minutes. Then, add the miso. The miso should be put into a bowl - use lots since it tastes so good! - and then add a ladle-full of broth from the soup and stir until the miso is evenly distributed in the broth. Then add the miso broth mixture to the pot. I like the soup to sit for at least another five minutes, so that the miso can "feed" on all the wonderful broth nutrients and get strong and vigorous so that it makes it all the way to the large intestine alive!

Then be sure to warm the soup up very gently for leftovers. I make enough miso soup for several days - it heats up beautifully.

Hally
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Hi Suzanne,

I'm so glad you like miso - I wasn't sure it was appropriate to respond to your question by mentioning it!

I buy my miso from asian food stores. The darker the color, the richer and more flavorful the miso. I don't care for white miso - it is too sweet. I usually buy red miso (brown colored) or barley miso. They both taste fabulous. I am only familiar with traditional Japanese style miso's, so I have no idea what chickpea or dandelion would taste like - they don't use them in Japan.

This is how you make sure that the miso is nurtured so that it multiplies and gets strong, rather then getting killed. Make your soup any way that you like - I tend to make Japanese style miso soups with onions, wakame seaweed, daikon radish, greens, and tofu, seasoned with a good soy sauce. Floating finely sliced raw green onion on top makes a delicious touch. Make the soup however you like, with whatever ingredients you like.

Now here is the important step!

Leave the soup to cool in the pot until it has dropped in temperature - when I make two quarts of soup in a copper bottomed pot, I leave it sit off the heat for fifteen minutes. Then, add the miso. The miso should be put into a bowl - use lots since it tastes so good! - and then add a ladle-full of broth from the soup and stir until the miso is evenly distributed in the broth. Then add the miso broth mixture to the pot. I like the soup to sit for at least another five minutes, so that the miso can "feed" on all the wonderful broth nutrients and get strong and vigorous so that it makes it all the way to the large intestine alive!

Hally