Originally Posted by
nanibi
Check out website "Justonecookbook.com" -- very friendly Japanese cooking. The thing with miso is, you want to add it as the last ingredient, off heat, so the beneficial microbes aren't destroyed (flavor too, probably). Miso soup has basis of dashi, a fish stock, and various ingredients for interest, as you know.
Thanks for that link. I agree...the dashi really adds a nice taste to it and is the proper way to go. Also, you're right, don't overheat the miso. Miso soup should never get to the boiling point. (Although, I have let it get too hot on occasion and it still tastes pretty good.)
My new batch of miso is fermenting away in on of my new crocks. It's so nice to have the ceramic weights. They make it much easier than using a bag of water to weigh things down. I'm seeing a pool of tamari forming on the top of the miso. I tasted it...just like tamari, only very salty!