Can I make miso soup in batches and freeze it, like I do with other soups?
Most European/American soups improve with age as it were, up to a point, but not all. For instance watercress soup can taste quite dreadful if you leave it for too long – it loses that fresh flavor. Miso soup is at its best when freshly made, because the delicate flavor of miso dissipates quite fast. What you can do is to make the dashi stock in batches and freeze them. Keep in mind however that it only takes 15-20 minutes, minus the time it takes to soak the kombu seaweed for a while (you can just dump it in a pot a bit before) to make the dashi, and from there to miso soup is only the time you need to cook through whatever you put in. If you put in fresh sliced mushrooms, or tofu cubes, or tender greens, that’s only a couple of minutes. So I’ve never found it worthwhile to freeze dashi myself. Q. I’ve seen red and yellow (brown? white?) bean paste at an Asian grocery store, and I don’t know which is the right one to use. The best thing to do is to ask the store people which one is ri
