Some helpful people with hints...
"Whisk the miso paste a little and then strain it back into the pan.
Take it away from the heat."
"The way I've been taught to do this step (by a Japanese friend) is to
put the miso paste in a large ladle and lower the ladle into the pot of
(boiling) water containing the other soup ingredients. You lower the
ladle only just enough so that some of the water spills over into it.
Then you start stirring right in the ladle which causes the miso paste
to dissolve. When you finish dissolving that clump of miso, you draw out
enough of the soup to taste (after it cools slightly off course) and see
if you need to add any more miso paste."
"We have miso all the time at home, but usually the instant Aka Miso we
get in the supermarket here. Now we can make the "real deal" using the
miso paste we have in the fridge."
"If you can get them, scallions might be easier. No need precooking.
Leeks are typically tougher, & I think you usually use just the white
part of those. If you're lucky, you can find naga negi, which looks kind
of like a cross between green onion & leeks. Even here in hawaii they
are a bit harder to find, and cost more. Those make the nice big
slivers. If you're feeling really ambitious, you can make dashi from
scratch. But you'll need piles of katsuo-bushi, dried bonito flakes. And
dashi konbu optional as additional flavor. Bring water to a boil, throw
in bunch of konbu. I don't recall if you wait for water to reboil or
not. Throw in katsuo. When water comes back to boil remove & strain out
solids. I think the konbu doesn't mater too much, but it's fairly
important not to overboil the katsuo. Basically in the time it takes for
the water to come back to a boil, all the good flavor has been
extracted. If you keep boiling, you start loosing flavor & start to
extract junk flavor. That's what my mom tells me. We've only done this a
couple times, it's easier to just cop out & use the packaged dashi mix.
Oh, and if you're feeling real really ambitiuous, find a block of dried
katsuo & shave the flakes yourself! Me & my friends only did this once.
It's a lot of work. But I remember when I was a kid helping my mom shave
the katsuo.!"
"Nowadays it's pretty hard to find the blocks of dried katsuo. & my mom
gave the shaver away to us. The shaver is like a wood planer upside down
with a box under it. It was some work, but it seemed to taste better.
Actually probably does, same way as freshly ground spices have more
aroma & flavor. Sorry, I don't have any measurements, it was all trial &
error."
"Miso comes in different varieties too, so you'll want to experiment
with that too. Some will be sweeter, saltier. Different colors. Smooth
and 'chunky'. BTW, miso can be a great ingredient in salad dressings!
And if you want to diverge more into ozoni (traditional New Years soup)
you can start w/basic miso soup but add in various things like mochi
(sticky rice cake), carrots, gobo (burdock root), bits of chicken,
shiitake (mushroom), take no ko (bamboo shoots), whatevers. Various
regions have their own traditions. Here in hawai a friend said something
about including ingredients that symbolizes various things. I didn't
know about this. My mom makes a super simple ozouni for new years, not a
miso base, but just a dashi & shoyu soup base w/a grilled mochi ball &
slivered green onion. Mmmm..."
"I have to admit, I buy instant miso. My shop has two types - one's just
this powder (which is miserly with the dehydrated tofu) and the other is
the one I buy. It is a two-stage mix - a sachet of concentrated miso
paste with a sachet of garnish. I can't tell you what brand it is
because I don't recognise the kanji, but the company mascot is a cartoon
of a girl in seiza in a ceremonial kimono. My shop stocks two types of
miso from this brand - a packet of eight servings of the popular tofu
miso (tofu and shallots garnish) and a pack of eleven servings of miso,
with five different garnishes (2 of four and 3 of the fifth). It's just
easier in the morning for the half-asleep me to squeeze the miso paste
out into my bowl, shake the garnish out over it, and then hang over the
kettle and wait."
Da.