miso soup...

[BeachGirl]

Hi!!!!!! I was just wondering if it's normal for the miso to dissolve in the soup, but leave kind of grainy particles floating around....? and is it okay to put it in vegetable broth? (organic of course).
Any help would be appreciated!
Thanks.

[Bruce Paine]

Originally Posted by BeachGirl

Hi!!!!!! I was just wondering if it's normal for the miso to dissolve in the soup, but leave kind of grainy particles floating around....? and is it okay to put it in vegetable broth? (organic of course).
Any help would be appreciated!
Thanks.

Hi, BeachGirl,

It's okay to leave some grainy particles floating around.

Depending on the type of miso you are using and how you use it, will determine how grainy it will be before and after you break it up into whatever dish you are making.

Traditionally, miso is broken up or pulverized in a suribachi (mortar [ http://www.gourmetsleuth.com/suribachis.htm ] using a surikogi (pestle} and stirring and crushing the fermented soy and grains contained in the paste while mixing in a little broth or water before later adding the liquified mixture to your recipe.

A more recent technique has one using a miso strainer ( http://www.lenoresnatural.com/plastic_strainer.htm ) with a little wooden pestle to pulverize the paste into directly in a soup and whatever particles don't get broken down in the process can be removed with the strainer if one wishes.

Some misos made with barley still have partially digested barley hulls in them and can be discarded after breaking up the paste into one's soup or dish.

Of course you know about the miso's available either from Discount Natural Foods ( http://www.cybermacro.com/catalog.html ) or Quality Natural Foods ( http://www.qualitynaturalfoods.com/ ) and have read all about miso and other excellent products at the Mitoku ( http://www.mitoku.com/products/index.htm ) site?

Thank you, very much.

Bruce Paine