Originally Posted by Kindred
Miso soup is not vegetarian. It uses fish and seaweed stock. (the ingredient Dashi is fish stock)
I love soup but im so bad at making them. If your good at making soup id say vegetable soup that uses a mixture of different vegetables they always taste good (as long as im not the one making them haha)
Wait a minute...
Miso soup is traditionally made with fish stock...
Vegetable soup is traditionally made with beef stock...
Why are you saying that it is okay to make vegetable soup, but not okay to make miso soup? It's not the name that makes it vegetarian, it's whether or not you add dead animal juices to it.
I also like making split pea soup, even though it is traditionally made with ham. I like making baked beans even though it is traditionally made with bacon. Shall I go on, or have I made my point?
To make yummy miso soup, all you need is a package of shiro miso from an Asian market. Miso is fermented soybean paste, and I've always found it in the refrigerated section. Look for the lightest color you can find. It really only costs a few bucks.
Boil a cup of water, and remove it from the heat. Stir in a TBSP of the miso paste. That's it! You have made a very basic miso soup! Normally, for a basic soup, you'd also add cubes of tofu and wakame seaweed. Seaweed is an acquired taste, and not really required for the soup.
Traditionally, in Japan, a family's or person's miso soup is rather unique. Different things are added to suit someone's tastes. Simmered pumpkin and some leafy greens are even used in place of tofu and seaweed. Many Japanese people add unique things to their soup.
Hazelnut's Awesome Miso Soup:
Simmer 2 cups of water with:
...a pinch of dried onions
...a pinch of dried garlic
...super thinly sliced wakame seaweed. I take the dry seaweed, and cut it into the tiniest pieces I can... like splinters... With a pair of cuticle scissors I only use for seaweed.
When everything looks fully hydrated, remove from heat. Let your broth rest a few moments. Stir in about a TBSP (more or less to taste) of your miso. If you purchased your miso from a health food store, you may need to add some salt.
Hazelnut's Awesome Miso Soup is best enjoyed in a big mug with a flexi-straw.
Ignore the haters.
*** To better suit a western kid's tastes, leave out the seaweed, and add a very tiny sliver of vegetable bouillon cube. Still serve it in a big mug with a flexi straw!!!
Edited to add:
Miso soup has a way of settling... You feel you need to stir it with every sip. With a straw, you need only to blow out a tiny bubble to keep the soup stirred before every sip. I dare you to tell me that's not kid friendly!!!