Nikolaas Debeuf wrote:

> Hi,
> I'm trying to make a simple but typical miso soup.
> As I googled my way out of all the recipes, I'm
> now using these ingredients : tofu, miso, carrots, onions,
> bonito stock,ginger and garlic and cabbage leaves (chinese), I'm thinking
> about some seaweed, but I'm not really sure...
> So my question now is, could I add something more, to get
> a typical asian miso soup taste?
> I think I'm looking for some surprise ingredient, that would make
> this miso soup, unforgettable... lol, I do hope someone knows
> of some secret ingredient that would inhance my cooking.
> thnx in advance
> otherwise, thnx anyway...

If you could find some konbu - dried seaweed used for making stock, that
would be "more authentic" than using the powdered dashi. In the same
vein, try using bonito flakes instead of granules (just remember to
strain them out after they've given up their flavor. I would also
suggest using shiro miso instead of the darker kinds. By onions do you
mean round onions or green onions? I'm not sure about the ginger and
garlic - never had it in my miso soups that I know of. Ginger might
make it a bit of a surprise, but don't use too much of it.

--
Aloha,

Nathan Lau
San Jose, CA

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