Talk:Miso soup
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I'm not sure where this idea of adding miso after soup has cooled is coming from. It is definitely not Japanese. Perhaps some US health-food perspective? Let me quote from Japanese cooking: A simple art by Shizuo Tsuji, the founder and teacher of Japan's largest cooking school for professional chefs. These quotes are in order from page 157 of the book.
- soften the miso...by adding 2 Tbsps tepid stock and blending with wire whisk.
- Gradually ladle the softened miso into the stock...simmering over medium heat.
- Keep the soup at a simmer a few minutes until mushrooms and tofu are heated.
- Remove from heat just before boiling point [emphasis added].
So here are many minutes of cooking the miso followed by heating right up until just before the boiling point. The Japanese have no concept of not cooking miso.
Arthur 02:58 Feb 8, 2003 (UTC)
[edit] updated
This article was frankly kind of pathetic for a dish that is absolutely central to Japanese cuisine, so I have tried to reorganise it a lot and add some more information. I am a wikipedia noob though, so I know it still needs a lot of work. Some feedback and suggestions would be great!
Regarding what Arthur wrote in 2003 above, I have asked Japanese people about cooking miso and most of them agree not to boil it. However, the soup is not usually cooled before adding the miso, and it should not boil after the miso has been added... boiling it changes the flavour pretty noticeably. --Erk|Talk 20:51 Nov 5, 2006 (UTC)
[edit] Soy sauce?
Is soy sauce (tamari or shoyu) ever traditionally used in miso soup -- either in the dashi or while cooking the soup? Or is it ever added by the person eating the soup? Badagnani 04:58, 15 March 2007 (UTC)
