Miso (fermented soybean paste) comes in various colors and degrees of sweetness. White miso, which is relatively sweet and mild, is considered best for summer, while dark, salty red miso is more appropriate for winter. Brown miso falls between the two, and unless you start to appreciate the nuances, is a good all-purpose standby. Miso keeps for months—if not years—in the refrigerator.
– 1 quart dashi.
– 2 to 4 tablespoons miso (the lighter the miso, the more you need).
Step 1:Bring the dashi to a simmer, scoop out 2 tablespoons, and mix with a little miso, working them together until smooth. Add a little more miso and work again until smooth.
Step 2:Work half of this paste into the gently simmering dashi and taste. If the dashi is salty enough, don’t add any more miso. Otherwise, add as much as needed to make the dashi pleasantly salty and flavorful.