Reply #4: I've grown too lazy to do the miso correctly.... [View All]

[mike_c]

I use the kecap manis to mask that "off flavor" you mentioned if I let the soup simmer too hard, but I try to keep the soup on as low a simmer as possible, just barely disturbing the surface-- it's hard to describe the difference in taste, but yeah, it exists if you let it get too hot. Hacho miso is so hard to do properly, i.e. dissolved in some hot stock taken from the simmering pot and added back to the pot at the end-- it's like tar-- I do it that way for company, and just cook it for myself, as long as I'm careful not to cook it too much.

Regarding dashi-- you know, I like the instant kind better than the kind made from real flaked dried fish!