Sounds like I am out of dashi. Chances are it is not kosher. James, thank you for the link. Are the American shitake mushrooms the same as Japanise? I cannot buy dry mushrooms as they have to be kosher and dry mushrooms mostly are not.
Charlie, let me do some thinking and looking around. I may come up with something for you. But until then you could use a kosher stock like perhaps vege stock.
Also are you wantting to eat miso for health reasons or something else? If its for health reasons its best if you do not over heat the miso. Heat kills the cultures. Some folks just take a cup of warm water and mix in a spoon of miso and drink.
Thanks James. The only reason I want to make miso, is because I found a kosher miso in the store andbought it. Whenever I see somthing kosher and unusual, well something that is not redialy available in kosher I buy it, not even because I want to eat it, but rather to support the company that is going thru the process of making kosher products.
Being Kosher for a small business can be expensive. I have been involved with a par boiled rice operation that went from non Kosher to Kosher. We supplied the steam. It was interesting but, on to the topic at hand.
Miso makes a nice glaze / marinade here is one for Miso chicken Bento.com recipes - Grilled Miso Chicken the recipe is for cooking in a pan but it is better on the grill you may also have to make other adjustments for your needs. But Miso grilled chicken of fish is great stuff.
This thread made me crave miso soup and luckily there is a new Asian market near my office. I stopped in today to check it out and among other things I bought some miso. Thanks to spork I read the label and saw that it did already have dashi in it. If I understand correctly, I just need to combine that with water and I have miso soup. Of course anything else like tofu or mushrooms or whatever is extra.
Am I correct in thinking that miso will last just about forever in the fridge? Does it ever go bad, and if so how do you know when it has gone bad?