Day 11 - Miso
It all started as usual with KDramas. The journey into Korean food, finding out about ramen and sushi(actually gimbap in korean which we thought as sushi), ordering from Daily Sushi, finding out about other korean cafés in Bangalore. It all happened because of the crash landing(#iykyk).
As Indians we are also expert in jugaads. Instead of wasting money in hifi places everyday we will slowly think of buying sauces and ready mixes and do the food at home. I got a shiro miso paste this Sunday and searched for miso recipes. Each of them had dashi,(or veg broth) and seaweed which went away bouncing on my head.
So I took a pressure cooker, sliced a small potato, some frozen corn, ginger and garlic, and coriander leaves(I would’ve preferred other leaves like parsley, spring onions etc but I didn’t had them) with lots of water. I should’ve put green chilli too but I was out of stock. (I realised this later but just inserting here if at all you are taking notes). After whistle, kept it simmer for 5 - 8 minutes and switched it off. On releasing the pressure, took a ladle of water from it to a small bowl added miso paste in it just like how we do corn flour mixing for soup creation. I added just one spoon since this was the first time. Back to stove on simmer, adjusted salt and pepper plus a dash of garlic butter and voila! My version of miso soup is ready.
What I would change next time?
Add more garlic and ginger because the quantity of water watered them all down.
Too much coriander leaves doesn’t go well in this experiment.
More miso paste was needed for the flavour to seep through for the amount of water I used.
It was too bland since I forgot to add in green chilli. Chilli flakes could have been used but it needed that inbuilt spiciness for our Indian taste buds.
Work on more creative ideas.
PS: Don’t attempt to try this at home unless you promise me with pinky finger that you wouldn’t curse me if it goes wrong and that you would appreciate me if it goes well!
#akbdaily
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jaee jadhav
6 days ago
Sweet 😍
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