References
Kenji Kumazawa: Aroma components of raw miso and changes in aroma caused by heating
Etsuko Sugawara: The production of the characteristic aroma of miso by yeast and changes caused by heating
Etsuko Sugawara: Composition of aroma components of miso
◾️Ingredients for miso soup (serves 2)
Water: 400ml
1 teaspoon of dashi powder (3 types are blended in the video)
1 teaspoon of sake
1/4 to 1/2 teaspoon of sugar (depending on your preference)
1 teaspoon of soy sauce
Miso: Just under 2 tablespoons (slightly less than 2 level scoops)
*Please use slightly less miso than the standard amount (2 tablespoons) due to the soy sauce.
Ingredients: As desired
*If using mirin, add 1/2 tablespoon of mirin instead of sake and sugar.