Manufacturers’ website: hanamaruki.co.jp
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I’ve left you hanging, I’ve left you dangling, and now your heart’s biggest burning question must be, ‘So, can you really make miso soup at home? Is it really easy enough that I can manage it?’ Well, wonderful people, yes it is possible to make miso soup at home! And you know, while I can type faster than the speed of light, here at thingsthatwedo.com, you will never hear that I’m a master chef. If I can do it, so can you!
I haven’t made soup taste this good in a long time! Prior to finding the miso soup base that I mentioned in my last post, my soups had started to all taste the same (obviously, I fell into a soup rut). My homemade miso soup was absolutely delicious and best of all, it had all the ingredients that I wanted it to have. Super soft organic carrots, free from chicken thighs, soft tofu, and I got to control how salty I wanted my miso soup to be. There have been times where I felt the restaurant miso soups were just a bit too heavy handed in the salt category so my homemade miso soup was noticeably sweeter because of the extra ingredients and less salty because I gauged how much miso paste to put in.
Honestly, it wasn’t as hard as I thought it would be. Sure, I read the instructions about 12 times before finally taking the plunge but ever since that first time, I’ve made miso soup at least once a month and it’s super easy. After making the soup with whatever ingredients I want to, when I’m ready to add the miso paste, I go and grab a spoonful of this rich decadent paste, put it into a bowl, add some hot soup on top of it to help it dissolve. When it’s all mixed and ready, I turn off the fire for my soup so as not to kill off all the goodies in the miso paste. Then, I pour in the soup mixture gradually so I can control the taste. Next thing you know, the soup is ready for family consumption!
This miso soup baste is absolutely amazing. I’ve even become a little more adventurous in my cooking. There were a few times when I was being extra adventurous in my asian cooking so instead of adding salt, I decided instead to add a touch of miso. Magic! Once you get your hands on your own container of miso paste, the rest is history! Enjoy!
Needless to say, let me end off this blog post by stipulating the obvious. This post on miso soup is by ThingsThatWeDo.com and no one else. If you see this anywhere else except on my site at thingsthatwedo.com, know that I have not consented to having any part of this product review (or this website for that matter), to be re-produced, copied, or re-printed anywhere else. It’s sad that I now have to be mindful of using such language to make sure others don’t just swipe away the material that I’ve so carefully typed up. I mean, after all, who’s the one coming up with all these opinions? Me, of course! Me, myself, and I here at thingsthatwedo dot com!
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