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Hello thread, I'm thinking of making miso soup for my work lunches next week. Is this soup a dish that can be reheated once it is made, or should I be looking to add the miso to the dashi & tofu etc. after the latter have been reheated?
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Mar 18, 2018 13:08
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Babylon Astronaut posted:Add the miso. Miso soup does not store well, at all. Thank you (and hallo spacedog). I also have a follow-up question: I am making the dashi for this miso soup with konbu and katsuobisho. However, the store I went to only had powdered(/concentrated?) versions of both. I'm mindful of not making the dashi too salty, so want to be cautious about how much of the packets to use. Does anyone have any experience with using Shimaya brand powdered konbu? (Admittedly, there are instructions on the back of the pack but they are in Japanese, and I cannot read Japanese)
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Mar 20, 2018 19:52
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hallo spacedog posted:I use powdered konbudashi and regular dashi, not sure about those specific brands but in my experience they don't usually have a detectable amount of salt in them. Thanks for the advice about the saltiness. I guess I was also curious about how much of each pack I should be using if I'm making a week's (ie. 5 days) worth of soup. The katsuoboshi packaging suggests 1 satchet equals 8-10 servings of miso soup, but I can't find the same information on the konbu packaging. For what it's worth, the packaging can be found here: https://imgur.com/a/ICRzs
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Mar 21, 2018 09:44
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hallo spacedog posted:So for the konbudashi, 1/4 of a stick per every 600ml water for soup. Awesome, thank you very much.
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Mar 21, 2018 18:38
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