Miso is a popular Japanese seasoning that many people just can’t get enough of. It does take some getting use to though.
It gives food a variety of flavorful elements.
If you have ever eaten Japanese food, you are probably familiar with miso soup. But miso can be used for so much more than just soup.
In miso’s raw form, it has a sticky, gooey substance, called miso paste. It can be used to flavor different dishes including soups, sauces, and marinades.
There are several ways to make miso and one way is to make it with dashi, a flavorful broth that is popular in Japanese cuisine. Perfect for a fast miso soup!
This article will take a look at miso and dashi and what happens when you mix the two together. It will also take a look at some popular miso products made with dashi.
In this post we'll cover:
- 1 Miso Soup with dashi infused miso
- 2 Best Miso Products with Dashi in It
- 3 What is Miso?
- 4 What is Dashi?
- 5 How to Store Miso Soup
- 6 Different Types of Miso
- 7 Other Uses for Miso
- 8 Other Uses for Dashi
Miso Soup with dashi infused miso
- 4 cups water
- 3 tbsp dashi infused miso paste
- 1 handful wakame diced
- 1 medium 4 1/8” long green onions sliced diagonally into ½” pieces
- Gather all of your ingredients
- Separate the layers of green onions cut them and add them to the bowl
- Rehydrate the wakame in a separate bowl for 5 minutes
- Squeeze out the water from the wakame and add them to your bowl
- Add in the dashi infused miso paste
- Boil water, in a water heater is the easiest, and pour it over the ingredients, then stir
- Simmer for 2 to 3 minutes before serving.
Best Miso Products with Dashi in It
If you are interested in miso products with dashi in them, here are a few that are recommended.
Hikari Organic Dashi Miso Paste Bonito and Kelp Stock
This organic miso dashi paste contains five types of dashi:
It has a deep miso flavor that comes from a long fermentation process. It has all-natural ingredients and it is great for making soup.
Japanese Miso Dashi Soup Paste
Customers say this miso soup paste is delicious. It’s great for using in soups and it’s essentially miso with dashi infused in it as well:
What is Miso?
When most people hear the word ‘miso’, they automatically think of the soup of the same name.
However, miso is actually the flavoring used to make the soup so delicious.
The seasoning is made by combining fermenting soybeans with salt and koji (the fungus Aspergillus oryzae). Rice, barley and seaweed and other ingredients are thrown in.
Miso is known for being high in protein and rich in vitamins.
It has a salty flavor and a rich aroma that can vary according to the ingredients and fermentation process. Its taste has been described as salty, sweet, earthy fruity and savory.
What is Dashi?
Dashi is a simple broth that is prepared by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi, preserved fermented skipjack or bonito) to near boiling.
The resulting liquid is then strained. The katsuobushi and kombu help give it a savory umami flavor which characterizes many Japanese dishes.
The kicker is that dashi is actually used as the base of many Japanese soups including clear broth, noodle broth soups and, you got it, miso.
So if you like a nice cup of miso soup, you really can’t do without dashi.
How to Store Miso Soup
Once miso soup is prepared you can store it in the refrigerator in a tightly sealed container. This will prevent any bacteria from growing.
For best results, eat within 3 days.
Different Types of Miso
There are several different types of miso. They differ in taste due to the ingredients and time they are left to ferment.
Here are some of the most popular.
- White Miso: White miso is made from soybeans and a lot of rice. It is fermented to produce a light sweet taste that is great for soups, dressings, and marinades.
- Red Miso: Red miso is made from soybeans, barley, and various grains. It has a rich umami flavor that is great for marinating meats and flavoring hearty soups and stews.
- Awase: Awase is a mix of red and white miso. It can be used in all types of Japanese cuisine.
There are several other types of miso that come from various regions of Japan and these can be seasoned any way you choose.
However, the most popular additions are barley or dashi.
Barley miso is made from soybeans and grains to create a flavor that is great for flavoring soups and vegetables.
Miso that is mixed with dashi comes in the form of a soup which is absolutely delicious with green onions and tofu added.
Other Uses for Miso
Miso does not necessarily have to be used in soup. In fact, it doesn’t have to be cooked at all.
If you are looking for ways to incorporate healthy and delicious miso into your recipes, here are some ideas.
- Miso Dressing: Miso dressing can be made in a variety of ways. One idea is to crush it with cucumbers and green beans. This is perfect for putting on salads or it can also work as a dressing for other foods.
- Glazes and Marinades: Miso can also work well as a glaze or marinade for a variety of meats. You will need to dilute it with water, butter, vinegar, or some sort of sauce. Once you combine ingredients, it will work to flavor chicken, pork, and other types of meat.
- Mix it into Stir-Fries: Miso is also terrific when added into stir-fries. It gives the dish a great umami flavor.
Other Uses for Dashi
While dashi is commonly associated with miso soup, it can be used in a variety of applications.
In addition to being used as the base for other kinds of soup, it also makes a flavorful poaching liquid. It can be used to poach eggs for example.
Fish and vegetables can also be simmered in dashi to add a flavorful element.
Dashi also be added to vinaigrettes that can be used on a salad or added to dips.
It also makes a great brine for fish and chicken.
Because dashi is rich in vitamins and minerals, it also makes a soothing elixir. When warmed, it can be used to aid digestion and soothe sore throats.
Now that you know more about miso and dashi, you can make delicious foods and take entrees to the next level.
How will you be using these tasty Japanese ingredients in your meals?