Nothing quite hits the spot like a piping hot bowl of miso soup, but plopping a large glob of the soybean paste into dashi broth can leave you with lumps floating about.
Photo by Jeremy Keith.
For evenly distributed, fermented goodness, use a fine mesh sieve. Simply scoop your miso into a sieve, place it in the dashi broth, and use the back of the spoon to push the paste through. The miso will distribute evenly and quickly throughout the broth. (Don’t have a sieve? You can also avoid lumps by making a slurry, check out the link below to learn how.) If miso soup isn’t your thing, don’t worry, this tip is still applicable to you. Any thick paste, such as bullion or black bean paste, can be evenly distributed throughout soups and sauces this way, giving you a down right silky soup experience without any salty lumps.
Learn This Trick for Miso Soup, Thank Us Later [Bon Appetit]
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