misou?
 

i heard that misou soup was made with shark fin is that true?? because im not sure how i feel about eating shark...eventhough i did eat it

haha

timushi :vsign:

Shark aint no better than eating fish, but no i think it comes in many different flavours, shark could be one of them

is misou soup the stuff they serve at the Hibachi bar...? I LOVE THAT STUFF! It is so amazing! Who the *insert bad word of choice here* cares what its made of!?! anyway...i'm done...

Love you, but not as much as i love me,
Musashi

No. Miso soup is made with Miso. Miso is a fermented soybean paste. The soup is made by dropping Miso in dashi, and in some recipes, wakame seaweeds and tofu. Dashi itself is a broth made of Kombu seaweed and kastuoboshi (dried bonito flakes).

You could add shark fin to your Miso soup if you want, but that is not a basic ingredient.

I know, beacause I make my own Miso soup at home. From scratch no less. I love cooking and I'm good at it. :vsign:

wow, you like to cook too1 llz, I like cooking to but I dont get to that much, can you send me intructions on how to make it? I might be able to get a friend of mine to cook it, she is super at cooking

Sure, no problem. Here's how you do it.

First gather these things :

1 sheet Kombu seaweed
150g Katsuobushi (bonito flakes)
1 handful Wakame
2 1/2 tablespoon Red Miso

Prepare the Dashi like so :

In a pot boil the sliced kombu in 800 ml water;
Remove the kombu;
Mix in the bonito flakes and let simmer until the flakes all sink to the bottom;
Strain the water and you've got your broth!

That only take 15 minutes. With your Dashi ready, get on with the Miso soup :

Hydrate Wakame in warm water for 5 minutes and then chop it up in fine slices;
Heat 450 ml of Dashi in a pot and add the Wakame;
Let boil for 2 minutes;
Pour 1 spoonful of Dashi in a separate bowl and mix in Red Miso until liquified;
Add contents of the bowl to the broth;
Let it boil 2 minutes and remove from heat.

There you go : Delicious Miso Soup in less than 30 minutes! Serve along with sushi, vegetable tempura, and white rice, sake and green tea.

wow! thanx, I think I could even make this even though Im a amiture chef, I will try it soon, thank you ever so much!!!

I have never even once in my life heard of shark fin in Miso soup. That would have to be about the most wasteful thing anyone could do.

Shark fin is a Chinese delicacy. Miso soup is an everyday Japanese food. It would be like... like... tossing caviar into your macaroni and cheese.
In other words, something that wouldn`t happen - plus it`s two different types of food. Japanese and Chinese.

So... Don`t put shark fin in your miso soup. Use it with the type of food it`s meant for.

For an easier way to make miso soup - If you`re taking 30 minutes to make it... wow, you spend a lot of time in the kitchen. I can whip mine up in less than 5.

Almost all red miso has the dashi (soup base) in it already. Just dissolve it in boiling water to your taste. If you have white miso without soup base in it, pour normal fish based soup stock into hot water until you can taste it, but it tastes a bit thin for soup. Then dissolve the white miso. Toss some sliced green onions and tofu in, boil for 3 or 4 minutes, and you`re done.

Trust me, making the dashi from kombu and bonito flakes is a lot of trouble and hardly anyone does it anymore.

You obviously haven't seen Iron Chef Japanese Rokusaburo Michiba at work. Not only did he put shark fin in miso soup, he also regularly uses liberal amounts of foie gras, truffles and caviar in his cooking although they are staples of french cuisine. Once the basic Miso is done there is no restriction on getting creative. Hiroyuki Sakai relies heavily on Japanese and Chinese ingredients and techniques in his French cuisine. Masaharu Morimoto also oversteps culinary boundaries in his quest for delicious dishes. Try new and exciting flavor combinations.

I can even be faster. Just use instant miso soup packets. Just add hot water and voilà. Or just open a can. And if you're hungry for pizza go to Wal-Mart and buy a frozen cardboard pizza that tastes like shit, you'll get the same result. Personaly I make my own pizza from scratch using fresh ingredients. I make my own dough, my own sauce, grate the cheese myself and I enjoy watching the pizza bake in the oven, drooling in anticipation. And when I eat it, it's much more delicious because not only is it entirely fresh, but I have the satisfaction of accomplishing something and the people I cook for can see and taste the difference.

Food isn't just something to shove down into your stomach so you don't die. If it were, we'd be eating shit without a second thought. Or microwave ready-made meals, but I repeat myself. Humans do not eat to live, they live to eat. Food is life and cooking is an art. The most successful and useful art at that. With cooking you can reach and please all the senses, making it the ultimate form of art.

The whole process of cooking is a joy. Researching recipes. Going to the market to select fresh ingredients, paying care to the freshness, texture, color, smell, shape and form. Keeping the kitchen clean and spotless. Sharpening your blades and wiping the cutting board. Chopping up, slicing, dicing, mincing and setting aside in little bowls for later use. Mixing the eggs and flour, kneading the dough and cutting out the ravioli shapes. Cooking, baking, frying and boiling at just the right temperature. Serving in plates or bowls chosen for the way they enhance presentation. Setting a table, getting the lighting and atmosphere right for the enjoyment of food. Sharing the meal with friends and family over the perfect wine, sake, or tea.

This is all worth spending a lot of time in the kitchen. Cooking from scratch using fresh ingredients. This is why I make my own bread. I make my own pasta. My own pizza. My own sushi. My own Miso soup. My own curry. My own szechuan soup and so on... It's much more delicious and enjoyable.

wow what did i start?? lol o well i like a little debate...soo if sharkfin isn't in misou isnt it in something else famoulsy Japanese?? i could swear it is...and if not o well this isn't the first time ive been wrong

haha keep up the debate guys its pretty interesting!!!


timushi :vsign:

Avary_Ninja - the question here was about normal miso soup. Not the "possibilities" for miso soup.

You can put anything you like into your miso soup, or into any other food out there. So can any famous chef. That`s not the point. I`ve seen famous chefs put garlic into cookies, but that doesn`t mean that it`s normal in that chef`s country of origin.
The question here is what is normal. Not what is possible. Fukahire in miso soup is NOT NORMAL.

As for the cooking - sure, you can spend 30 minutes making the same food every single day, that tastes no different than if you make it with pre-made ingredients. Or, you can be like me and take a few shortcuts so that I can use the time to focus on the other parts of the meal that do taste differently, and that my time spent makes the difference.
I`ve made miso soup the traditional way. I`ve made batches of dashi to freeze so that I could shorten the process... And then I used the bottled dashi (which, by the way isn`t the powdered crap, and costs 1700yen a bottle) and found that it tasted virtually the same.

The fact that you`ve jumped from "using bottled dashi" to cardboard box pizzas is a complete mystery in my eyes. I bake my own bread, I make my own pizzas, I even make my own tofu (yes, from the daizu themselves, not the bottled stuff.) I have fresh vegetables delivered to my door directly from the growers - they taste better.

Please, don`t jump to conclusions just because I suggested using a bottled dashi in place of 20 minutes of simmering. :rolleyes:

As for the shark fin - it`s generally used in shark fin soup (fukahire soup) which is popular in Japan, but of Chinese origin.

I love you ^_^ *hugs* :rheart:

Sorry for the harsh language there too.

Oh no, I wasn`t upset at what you said - I was upset that you jumped to conclusions. :D

I`d much rather spend 25 extra minutes on making something more substantial than dashi, that`s all. I didn`t spend all that money on a rare oven (in Japan) for nothing.

Where to buy ingreds for miso soup?
 

Wow! You all really seem to know your stuff. Any of you talented people know if I can get the ingredients for this miso soup stuff in British supermarkets? If you know any shops in Sweden that sell them, that's ok too.

~annelie

Food and Time
 

Well yes to some cooking is a pleasure and worth while goal. Unfortunately not everyone has the time to cook and enjoy food as it should be enjoyed. I think when she said what she did it was to be helpful not boastful.The iron chef good show however how many people have the ingredients at hand that they do? Think you have to go with what you have at hand I would be more impressed with some who could take the norm and make it taste like the extreme.

wow, i wish i had the timeand resources to put that much effort and thought into the food i eat.

as for the misou, i've only ever tried a basic kind, and i wasn't too big on it. maybe it was the way the place made it, but it just seemed too...plain for my taste