Miso is fermented soy paste, depending on how long the miso has been fermenting dictates the taste and color. White is the baby, it's the virgin. It ferments the least amount of time and tastes the lightest. I recommend it to people when they intend to serve miso soup or as a dipping paste beside white fish, because white fish the Justin Beiber of protein. Yello miso has just hit its preteens, it is starting to rebel and has a slightly stronger flavor. Red miso is the Murderface of this rock band. Red miso plays guitar, it's been in jail for public intoxication, red miso is who you call when you want to party. It's the miso that has fermented the longest and taste the strongest.
Miso is fermented soy paste. Miso Soup is contained sex. So how does one make miso into sex? First, you start with the real ingredients:
- Vermacelli noodles, the rice noodles that are super thin and turn see through after they hit warm water
- Veggie broth, I love Better Than Boullion
- Scallions
- Firm tofu (don't be a pansy, just do it)
- Nori
- Excellent Miso paste (reference color guide)
Ready? It's pretty fast, so I'll be pretty. And fast. Get water to a rolling boil and add broth and scallions, immediately reduce heat to low. Toss vermacelli and small cubed tofu to pot, tear pieces of kombu into water. In a separate bowl, whisk together warm water and your miso. Once the broth mix is cool, stir in miso. Bam. Done. And I cannot and will not give you measurements. I LOVE nori, so I pile it in, I also love a ton of rich, red miso. And noodles. And scallions. I do it rich and big, so play and see what you like.
And never forget, when you reheat miso soup, never allow it to boil. Boiling kills all of the good for you bugs that grew during the fermentation process. If you have half a soul, pull it out of the fridge and enjoy it on your deck, while listening to the neighbors bicker. Perfect summer evening.
Until next time, get going and get...red miso in your belly!
