This 12 servings of miso soup for ramen.
Garlic – IN with olive oil until just starting to brown.
4 tablespoons rice vinegar, 8 tablespoons soy sauce – IN.
12 Tablespoons white miso paste – IN.
Mix it up while still on medium heat, no bubbling/boiling here. Keep misting until it all turns into a paste.
24 cups chicken broths – IN.
Bring to boil, stir it well, reduce heat and simmer awhile.
Am I doing something wrong here? It seems my soup always separates like this. Thanks ramen chefs!
by tg089
17 Comments
Miso is always going to do this
That’s just what miso does, it’s not 100% water soluble.
If you really want to remove it you can strain out the fine particles via a sieve or similar, but I’d imagine that would affect the taste.
Without making it a thickened soup, this will always happen.
This is normal. Every time I get miso soup at a good Japanese place, it looks just like this.
Miso will always have this sort of smoky look to it. A quick stir and some warmth and it’ll settle again!
That’s just miso misoing
As everybody said, it’s normal. So, maybe a solution would simply to stir the broth juste before serving. Thus, the time you serve until the time the people eat, it won’t happen.
why the hell do you keep saying “IN”
Not really lol, I’ve made miso soup so many times and it just does this. Give it a stir before you serve and again before you eat!
It’s uhhh allways going to do that lol
My shops miso ramen doesn’t separate as easily because of the amount we use, but it still eventually splits. You can make this happen less either way and broth that has a fair amount of collagen/gelatin/viscosity. But basically a regular dashi won’t allow it to emulsify at all.
A spoon. Stir it.
No tips to prevent separation but if you stare at it you see the convection currents and it’s really cool.
Stir each time it happens
Miso seems to be perfect in ‘highlighting’ the convection process. Just mesmerizing.
I’d add your miso after you’ve taken it off the heat, boiling will kill all the probiotics. Loosen the miso paste up in a bowl with some of the hot stock then stir it in at the end. Cloudy is normal.
At my work, we let it settle for a few hours and then strain/filter out the particles. Miso is just naturally like that.