How To Make Japanese Soup Broth - Miso Soup

Japanese foods have already gained popularity all over the world. Some of the Japanese foods that you can now see being sold almost everywhere are sukiyaki, tempura, sushi and teriyaki among others. But did you know that most of the Japanese crave for soup or soup broth like Miso soup? For those who have already seen Japanese people sipping their favorite Miso soup, I guess you have noticed the joyful expressions on their faces after having the first taste of their Miso Soup.

For those who want to learn how to make broth or soup broth, then you should try Miso soup as the ingredients are simple, as well as, the procedures in making it. All you need to do is to simply boil all the ingredients in the stock, which is called “dashi” in Japanese, and then you can add the miso afterwards. Miso, for the benefit of those who don’t know yet, is a fermented paste of soybeans and either barley (mugi miso) or rice (kome miso), with salt. After adding the miso to the mixture, you now know how to make soup broth.

But of course, there are some secrets in making miso soup just like any other ordinary dishes; some of these secrets to make your soup broth exceptional are listed below:

• Dissolve the miso well by using a ladle and stir a small amount first with some stock or dashi.

• Gradually add the miso while cooking.

• Boil the soup broth first before adding miso in order to not ruin the flavor of miso.

• Serve the miso soup hot.

• As much as possible, add suikuchi to add aroma, though it is not a necessity, suikuchi it can exponentially enhance the flavor of your miso soup.

• Nothing tastes better than fresh miso soup so it is not good for the next day consumption.