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Entries tagged with 'miso soup'

The Food Lab Lite: The Secrets Of Simple Miso Soup

The Food Lab J. Kenji López-Alt 25 comments

Comparing miso soup from a packet to real-deal miso soup made with an actual dashi stock, high quality miso, and fresh ingredients is like comparing instant chicken noodle soup to your Jewish grandmother's. Here's how you do it at home, and it all starts with the stock. More

Easy One-Pot Miso Soup

Serious Eats J. Kenji López-Alt 7 comments

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock. More

Miso Soup

Serious Eats Carolyn Cope 3 comments

It seems like everyone has their own ritualistic practices surrounding food as remedy. If you're into brothy soups, one of the easiest and most savory broths to brew up with on-hand ingredients is miso broth. It has a satisfying flavor of its own but still accommodates a wide variety of soup ingredients. More

Seriously Asian: A Guide to Dashi

Serious Eats Chichi Wang 3 comments

"A recipe for dashi can be as simple as water and kelp, but adding bonito makes the dashi more complex and complete." Kelp in a pot. [Photographs: Chichi Wang] In Japanese cuisine, all roads lead back to dashi, the base... More

Mixed Review: Instant Miso Soup

Lucy Baker 16 comments

In the past several weeks I've had very bad luck with ordering food for delivery. As a New Yorker, this is particularly distressing, as we tend to order takeout more frequently than we turn on our own stoves. It all started with a grilled chicken salad: I asked for the balsamic vinaigrette on the side, it arrived soused in a dressing so thick it bordered on mayonnaise. I practically had to spoon through it just to find the lettuce. Then, I got a falafel platter with ho-hum hummus instead of the babaganoush I had been craving. Finally—and this was the worst of all—my sashimi entree arrived all by its lonesome, without the miso soup. I have no problem sending... More

Old-School Miso Soup, Everything You Ever Wanted to Know

Serious Eats The Serious Eats Team 18 comments

During the three years I lived in Japan, I ate a lot of miso soup, but I never knew what it was. I just figured it was extracted from, you know, a miso plant, or maybe the miso bird, a Japanese relative of the chicken. Now the tables have turned. I've morphed into an obnoxious miso-soup purist. Watch me make it from scratch here. More

Dinner Tonight: Miso Soup 101

Serious Eats Blake Royer 5 comments

I didn’t know much about miso before I picked some up at the grocery store the other day. Since then I’ve learned that it is a Japanese fermented paste that contains grains or soybeans, sea salt, and a special mold... More

Cook the Book: Miso Soup with Fennel and Ginger

Serious Eats Adam Kuban 5 comments

Today's recipe from The Breakaway Cook is an adaptation of Japanese miso soup. Instead of using the traditional seaweed-bonito broth known as dashi, author Eric Gower replaces it with something that's probably a little more familiar to Western cooks—chicken stock.... More

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