Stock
The most common dashi soup stocks for miso soup are made of niboshi (dried baby sardines), kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito, aka skipjack tuna), or hoshi-shiitake (dried shiitake). The kombu can also be used in combination with katsuobushi or hoshi-shiitake. The kelp and/or shiitake dashi serve as a vegetarian soup stock.
Outside Japan, American or European style miso soup is sometimes made by dissolving miso in a Western vegetable stock. The stock might include ingredients such as negi, carrot, potato and daikon radish. In some versions of the dish chicken stock, Western-style fish stock, and other non-dashi bases can even be used, but there is some debate over whether or not miso soups made using these non-traditional bases count as true misoshiru. Christian Japanese refugees who came to the Philippines during the Edo period brought along miso soup, but the Filipino recipe differs mainly by the inclusion of tamarind, which gives it a more sour taste than the original Japanese version.
Read more about this topic: Miso Soup
Famous quotes containing the word stock:
“However low and poor the taking Snuff argues a Man to be in his own Stock of Thought, or Means to employ his Brains and his Fingers, yet there is a poorer Creature in the World than He, and this is a Borrower of Snuff; a Fellow that keeps no Box of his own, but is always asking others for a Pinch.”
—Richard Steele (1672–1729)
“All that stock of arguments [the skeptics] produce to depreciate our faculties, and make mankind appear ignorant and low, are drawn principally from this head, to wit, that we are under an invincible blindness as to the true and real nature of things.”
—George Berkeley (1685–1753)
“And anyone is free to condemn me to death
If he leaves it to nature to carry out the sentence.
I shall will to the common stock of air my breath
And pay a death tax of fairly polite repentance.”
—Robert Frost (1874–1963)