Miso Soup

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2010/11/10/on-dashi/
* https://tastingmenu.wordpress.com/2011/01/01/nobu-style-saikyo-miso/

So this evening (25 Nov), I got a request to do nappa cabbage miso soup as part of dinner.  Nobu Matsuhisa’s recipe for miso soup is 5 cups of dashi and 5 tablespoons+1 teaspoon of miso (1/3 cup of miso).  The online recipe can be found at Martha Stewart’s website:


So it appears that the miso soup is basically 1 tablespoon (plus a little less than 1/4 teaspoon) of miso/cup of dashi broth. When last I made this soup as part of dinner, my wife commented that she thought the Nobu recipe was a bit too salty for her, so I reduced the amount of miso to 4 tablespoons.  I did come across one other commentary about making miso soup if I were to be adding other ingredients. Hiroko Shimbo observes that other ingredients should be cooked through in the dashi base before adding the miso (Hiroko Shimbo’s The Japanese Kitchen, p. 82).  So, I decided to cook a chiffonade of nappa in the dashi (brought it to a boil and then simmered it for about 5 minutes). At that point, I took Chef Ming Tsai’s advice and filtered in the miso (to remove the miso fiber).

My wife commented that she was happy with the change in the amount of the miso.

I did come across one other observation.  It appears that the brand of miso that Nobu  Matsuhisa uses “Yamajirushi” is produced by an American maker – the url address on the package label references a company “Cold Mountain Miso”.

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