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Learn This Trick for Miso Soup, Thank Us Later

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Miso soup is one of those foods everyone orders, but no one makes. Until now: The brothy stuff that comes for free with your sushi order doesn’t stand a chance against our Elemental Miso Soup recipe, which yields a savory, smooth, and straight-up drinkable concoction that’s way better than anything you can find at a restaurant—or bone broth. Yeah, we said it. In theory, miso soup is super straightforward to make: Add a spoonful of miso—a thick, flavor-rich fermented soybean paste—to a potful of hot dashi, the simple seaweed-and-fish stock that forms the base of hundreds of Japanese dishes. But for a super-smooth soup that’s not dotted with lumps of miso, you have to evenly dissolve the miso into the dashi. To do that, we reach for a small fine-mesh sieve. All you have to do is place a scoop of miso in the sieve, lower it into the stock, and then use the back of a spoon to push it through. Any bits of soybean left in the strainer can be stirred in for a bit of texture, or left out if you prefer yours extra-silky. Another trick our miso-hoarding staffers swear by: Make a slurry (a thin paste) by stirring the miso into a small bowl of stock until it’s completely dissolved before adding it all to your pot of dashi. Whichever way you go, just make sure you stir—no one wants to bite into a lone chunk of super-salty miso. Read More:Don’t Mess Up Miso Soup. Avoid These Common Mistakes

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