Don’t they look pretty?
They almost look like chocolate truffles, but they are actually miso balls.
You combine miso and other things and make it into balls.
It’s kind of like instant miso soup.
You just put a ball in a bowl and pour hot water over it.
Voila, you’ll have delicious miso soup in seconds.
You can use any type of miso, but this time I used super dark, called Haccho (left) and white (right) miso.
We use this very dark type of miso in the region where I’m from, but it’s hard to find in the U.S.
So when I saw it at the local Asian market, I was so excited.
Now when it comes to other ingredients, you get to pick what you like in your miso soup.
But you do need to add something like dried fish flakes (for non-vegans) or dried salted seaweed called “Shio-kombu”, something that works as the soup base.
I also like to add some sweetener (e.g., sugar) just to give some “umami.”
Other than that almost anything that typically tastes good when frozen-and-thawed is a good choice.
↑ I couldn’t wait for them to be frozen, so I tried one right away.
It was so good!
But I did freeze the rest of them for the future use.
Put them in a container and freeze them.
This is how they looked after placed in the freezer for a few hours.
They were still somewhat soft but hard enough to be handled easily and not stick with one another.
Now we can have miso soup without any hassle whenever we want!