No sushi experience would be complete without a piping hot bowl of miso soup. A Japanese staple, it’s actually one of the easiest dishes you can make. It has only a few ingredients, but according to Toro Fusion Sushi Bar and Grill, timing is everything. Here’s something you might not know: miso is produced by fermenting rice, barley, and/or soybeans, with salt and mold.
Typically, miso is made with soy and is a thick paste used for sauces and dressings. It’s also used with stock or water to make soup. However, Toro puts a bit of a twist on their soup to give it extra kick and Philip Chang, owner, is glad to share it with Bakersfield Magazine readers.
- Miso Paste
- Green Onions
- Dehydrated Seaweed
- The amounts you’ll need are in proportion to how many servings you want to make. The best idea, if you plan to make miso soup at home, is to follow the instructions on the jar of miso paste. That’s where you can find how much to use per serving.
- Boil the appropriate amount of water. Here’s where Toro slips in their kick. Before even adding the miso, they boil dehydrated seaweed for a short period of time. This adds extra flavor to the water, so by the time you’re ready to add the miso, you’ve already got a flavorful base. Add your miso and follow the instructions.
- Chop up the green onions and add them to the soup. More green onions add more taste contrast and more color. Additionally, chopping up tofu into 1/2 inch sized cubes and adding it to the pot gives the soup more protein.