Miso #2: Awase and Ginger

Going to the Asian grocery is always an exercise in memory loss.  When it comes time to buy a new carton of miso, I can never recall what kind I had last.  It doesn’t help that none of the packaging is in English.  Usually, I pick something at random.  The most recent result of the soup lottery is awase miso, or mixed miso.  It’s about equal parts shiro miso and aka miso, and it combines the best qualities of both.  The one I got has barley in it as well as soy and wheat, and it’s really tasty on a cold winter day.  This particular recipe came about from an otherwise bare refrigerator.  It was unexpectedly toothsome.

  • 1.5 tbsp awase miso
  • 1 cup chicken stock
  • 1 cup dashi stock
  • 8 button mushrooms, sliced
  • handful julienned carrots
  • 1/2 cup purple onion, diced
  • 2 tbsp minced ginger

Cook the vegetables and the ginger in two parts chicken and one part dashi stock.  As always, if you want to add some sort of noodle, cook it separately and add when the rest of the ingredients have cooked.

In a separate bowl, mix the miso with lukewarm water.  Add to soup just before serving.

Serves 1-2.

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One comment on “Miso #2: Awase and Ginger

  1. “Hear, hear!” for Asian grocery stores.

    My wife’s making miso tonight. I’ll show her your recipe before we head for the store. Thanks for the recipe.

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