I am trying to create ramen "miso" broth like the one that I found in many ramen restaurants.
Well, I am making some basic ramen miso broth using:
- soy sauce
- miso paste (white)
- miso paste (red)
The thing that I don't quite understand ... I always read that we should not boil miso paste, for example when making miso soup. Because when you boil miso, the taste will change and not delicate anymore.
However, on my experiment, I cannot get the miso paste dissolved into the broth. After some times, the miso will be separated and went down to the bottom of the broth.
So, what's the secret with the ramen miso broth on those restaurants? Because I found the broth was not separating the miso.
Use some kind of liquid agent?
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