Hi! Whenever I have noodles (ramen or udon) at restaurants, I have it with a miso soup base. But now I want to make it at home! Would it still be the same kind of miso (in paste form) we usually get at the supermarkets? I'm just wondering if its strong enough to put noodles in to soak up the flavour...?
Any suggestions on what brands I could get? I'm from Toronto, by the way!