[mecano]

Hi,

I've recently bought a package of shiro miso. I like miso soup and normally I bought the instant ones but it's quite expensive. And I saw that the Chinese store are now selling miso too so I've bought a pack of it.
Now I have some question about miso.
I just opened the miso and it smells a bit of alcohol, is this normal? I've added some dashi bonito flavored power, some wakame (seaweed) and 2 full teaspoons of miso and about half a liter water but it tastes a bit different from the instant ones and the ones I've had from Japanese restaurants. I think it's because of the slightly alcohol taste. So how to get right of that?
And how long can I keep opened miso in the fridge? The expiry date on the pack said June 2008 but I think it's no longer stand after it's opened.

[badboy yardy]

hmm.. i dont think you're doing anything wrong, because your recipe should create a pretty good soup. That's pretty much exactly what I'd do, and I hate instant Miso soup mixes.

Check in the ingredients if there's any alcohol like Sake or Mirin. Also, since you're boiling the miso, you should literally burn off all the alcohol.

if i were to have a suggestion, i guess it would be to try a different miso or try to add a little less miso and more hondashi. =|

[mecano]

Thanx for the reply. I think last time because I put the miso at the last minute and boiled enough. Now I have boiled the miso longer so there's no alcoholic taste anymore.
But this time it a bit too salty though. Maybe I should put less miso into it.
At the store they're only selling 2 types of miso both of the same brands; one shiro and the other is aka. And unfortunately they don't sell hondashi. They only have a very limited Japanese food section.
Maybe next time I go to Asia I'll buy some Japanese food there.

[BLOODQUEEN]

I can never make miso soup or anything kind of food from stratch to be honest.....
I'm married to japanese dude and too this day when we eat japanese food i mix the instant miso soup....My partner always thinks I make it myself!!!