When we go to a Japanese restaurant we start with a small bowl of delicious miso soup.
At home I make primary dashi. If you haven't made it you must! So easy and delicious and good for you.
Anyway. I have always had a problem with the white miso paste I add to the dashi separating and floating to the bottom of the bowl like a cloud.
This doesn't happen in Japanese restaurants. At least when we have it.
I don't like too much miso so I only add a T to 1 litre of dashi.
What am I doing wrong?
I always make sure the miso paste is thoroughly mixed into the dashi BTW.