The products we used:
Dreams of Miso
So you tried making miso soup with our beginner’s guide to making miso soup, and now you’re hooked. You wake up every morning ready to sip up that classic Japanese food and fill your body with the power of that beloved fermented food. You’ve even looked up other recipes, but they used different measurements–grams–rather than tablespoons, but you got out your handy kitchen scale to make the perfect soup. I mean, you really like the stuff.
But, it does feel a bit messy and inefficient. You gather globs of that paste, sometimes making micro adjustments when you have just a little too much or not quite enough.
Wouldn’t it be nice if you could measure and make the perfect miso soup, just the way you like it, in one quick workflow?
Well, friends, your miso dreams have come true. The fine men and women at Suncraft have the perfect kitchen tool to get you from miso hungry to miso satisfied.
Quick, Precise Measurements for the Miso Enthusiast
The Suncraft Miso Jozu is a tool that allows you to precisely measure your miso, and also dissolve the miso in your soup in two simple motions. The nice thing about the Miso Jozu is that you can measure out portions of miso using either tablespoons or grams using the handy-dandy built-in lever. One side of the handle has measurements in tablespoons, the other has grams.
Continue reading to see how to use the Miso Jozu in action with the following recipe.
Recipe
Ingredients (serves 2)
- Miso, 32g
- Dashi powder, 1 teaspoon
- Water, 320cc (10.85 fl oz)
- Tofu, 1/4 block
- Wakame (a kind of seaweed), 2g
- Long green onion, a small amount
Add dashi, wakame, and tofu
Add dashi, wakame, and tofu to water.
Boil tofu and wakame
Bring water to a boil. Once the water is boiling and the ingredients are cooked, turn off the heat.
Dissolve miso
Measure out the miso with the Suncraft Miso Jozu and then dissolve the miso in some of the hot soup and add it back, careful not to let it boil again. You can also use a seive as pictured to dissolve the miso directly in the pot without harming the tofu.
Add the green onion at the point just before boiling (when tiny bubbles form but before a full boil), then turn off the heat.
Serve
Pour into bowls. Sprinkle green onion on top. Congratulations, you now have two delicious bowls of miso soup ready to serve. Wasn’t that easy?
Making Miso Soup Has Never Been So Easy
With one simple tool, your miso dreams have come true.
