Mushroom Miso Soup

Don't forget the wonderful products at South River Miso. Their site shows many varieties plus recipes. They state: "We have been making hand crafted, wood fired, certified organic miso for over thirty years according to a centuries-old, Japanese farmhouse tradition." I have no connection at all with this company except as a satisfied customer. I've never even been to their place, which to judge from the slideshow is lovely; I order online and have jars sent to me by UPS.

There's quite a salt hit in miso (as much as 800mg in half a Tablespoon) so if you're watching your salt intake consider searching out a low-salt miso, like South River Sweet White, which only has about 175mg per half-Tbsp.

I thought this was delicious -- very flavorful. But honestly, I could have used any kind of mushroom and it still would have been delicious, rather than dropping $12 at the farmer's market for shiitake and King Oyster mushrooms. The broth was so flavorful that the individual mushroom flavors weren't really discernible. That being said, it would also be fantastic with any kind of protein like chicken added, rather than tofu. Will definitely make again with baby bellas & shiitake

I was just going to recommend South River Miso, too. It has such wonderful flavor and and many varieties to choose from. The website and their small cookbook has simple but delicious recipes to use all seasons. I have no connection with this company either, but can't imagine using any other brand. Try the seasonal garlic red pepper.

"3 teaspoons light soy sauce"

3 teaspoons equal one tablespoon- simpler!

Mitoku is one of the oldest Japanese companies producing very high quality Organic macrobiotic products. Its Hatcho Miso is one of the very finest I have ever had the pleasure of using and, of course, it's organic.
Here's a link that discusses miso, the different types and offers many recipes.
http://www.mitoku.com/recipes/index/miso.html

Delicious broth - I used it with soba noodles and broccoli instead of tofu and it made a lovely meal.

http://naturalimport.com sells Mitoku (Naomi is right) and artisanal products from Japan. Their White Miso is superb, and not salty, which regular Organic White Miso from my Japanese grocery is.

BTW, a great thing to make with White Miso is Miso Butter: 1/2 miso, 1/2 unsalted butter. Smear on veggies, like Japanese turnips that you’ve cooked with a good dollop of Mirin. Oh Lord. Delicious.

Natural Import(s?) also sells an artisanal Mirin that makes any sauce that calls for Mirin ethereal.

Used bonito flakes and kombu without the dried shiitake mushrooms for the dashi and white miso for the soup and omitted the tofu (forgot to buy it). Topped it with scallions, toasted nori, shiso leaves I had preserved in salt over the summer and a touch of hot pepper oil. This soup has real depth of flavor -- will definitely be my go-to miso soup recipe!

Oh no; I'm genuinely sorry you think so, because I had a completely different experience--I thought the ingredients came together beaurifully, & it was a very easy weeknight dinner, & very aromatic & flavorful. David Tanis never lets me down. We loved this, & it was a welcome & warming dinner on a raw, wet, late spring evening, light but satisfying.

This is the best dashi I've had, vegetarian or not - and a much appreciated recipe, as I am working towards a complete vegan diet. The broth is a great start for the creative cook. You can't go wrong. I used shiitakes and chinese oyster mushrooms, and made a broth with the stems to enhance the dashi. It was fantastic! This is going in my favourites. Thank you for the delicious recipe.

You can do Step 4 in a ladle. If you're really hardcore, you can buy a thing called a miso muddler as well.

This was delicious even though I didn't have any ingredients for the dashi. I also used whatever mushrooms and threw in some red cabbage which soaked up the flavor amazingly. It tasted way better the next day once the tofu had soaked up the soup.

In Japan, when using Konbu for making Dashi, you soak the Konbu in a pot of cold water for as long as you like - minimum 1 hour - and then very slowly bring the pot to a boil. As soon as it starts boiling fish out the Konbu and discard or save for another use. Then add the other ingredients and continue the recipe as written. One should never boil Konbu, as it gets an unpleasant flavour and texture.

I used Red Miso. This soup was better than any I ever got in Japan or the U.S. It did however take a lot of time, because one has to watch carefully to keep the soup from boiling in the last stages of preparation.