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Old 12-14-2004, 02:39 PM   #11
Senior Cook
Join Date: Oct 2004
Location: Rochester Hills, MI
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What everybody else said plus:

I like to add a little Mirin and about a tbs of San-J soy sauce

Tofu wise I prefer the firm or soft silken tofu from the non refrigerated box - very fine texture.

I don't know if I'm imagining or not, but it seems that the stuff tastes way better if you don't boil the miso or the tofu. Boil prior to adding them but not after.

I also like to do two scallion additions - once with the boil to get the flavor into the dashi but another addition of fresh scallions just prior to serving.

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Old 12-14-2004, 07:29 PM   #12
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Location: Singapore
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Another tasty and great looking garnish is nori (the dried pressed sheets of seaweed used to wrap sushis). Using scissors, cut nori uniformly into very short thin strips (the size of toothpicks). Right before serving, sprinkle about ten to fifteen strips onto each filled bowl of miso soup before adding the chopped scallions.

'Never eat more than you can lift.' - Miss Piggy
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Old 09-02-2005, 02:50 AM   #13
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You can try buying it online, I may have to do this as I have tried to buy seaweed a couple times when we have been at larger shops.

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