I’ve been learning to make miso soup. Sometimes it ends up looking really cloudy like this… any advice? Im using a vegan dashi with kombu and shitake. Am I soaking the dashi too long? (Sometimes I leave it too long in the fridge maybe). Or not filtering the stock enough before adding miso? Is it a heat thing? Please advise me!
Edits:
– Thanks everyone!
– I do turn off the heat. This wasn't boiling, what you're seeing is the cloudy texture I'm talking about. That said, maybe I'm adding the miso too soon after turning it off so will try to wait longer and see if that fixes it!
by amihazel