Quote of the Day “The Way to get started is to quit talking and start doing. ~ ” Walt Disney
Hello Friday! Mrs. HB is coming over this morning and we are going to attempt to make Miso Soup. Have you ever made it from scratch before? I haven’t. In fact, I think I’ve only actually had it twice… But my husband {and Little Girl HB} absolutely LOVES it so we are going to give it a go. Anyone know what sort of mushroom we are supposed to add to the soup? If you’ve made it before we’d love any tips you might have. 😉
Random Goodness is up next, have a wonderful weekend everyone,
♥ Mavis
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Emily B. says
Good Morning Mavis,
Miso is usually made with shiitake and oyster mushrooms. I occasionally will snag some dried mushrooms to help bump that umami flavor.
It’s delicious and light. Good luck!
Mavis Butterfield says
Thank you!
Henrietta Yabeny says
Costco has dried shitake mushrooms!
Caitlin says
I’ve used this video as a guideline in the past, works well!
http://www.eatyourkimchi.com/how-to-make-miso-soup/
Carrie says
My coworker lived in Japan for ten years and makes Miso soup. She let me try it once. I’m not a fan of tofu but the broth was good! She isn’t here today so I can’t ask about the mushrooms. Good luck!
I’ve been wanting to try egg drop soup but waiting until my hens pick up the egg laying.
Michelle says
I made the broth first using dried kelp. Broth is called dashi, then used miso paste to add to this broth. I follow this recipe https://www.justonecookbook.com/homemade-miso-soup/