White (shiro)- lighter colours Red (aka) - slightly darker And a very dark toned one as well.
The darker the tone the richer the flavour. The lighter toned ones are great for doing simple miso soup. If you are planning on doing the hot pots, particularly of norther Japan (called nabe) a darker miso paste is often used.
A great addition to miso soup is small chunks of tofu... and/or very finely sliced green onion / scallion.
If it is too salty... cut back on the miso paste... and/or the dashi broth. You may also want to consider rehydrating the wakame in water other than the soup, then rinse and drain and then put into the soup.
Miso
White (shiro)- lighter colours
Red (aka) - slightly darker
And a very dark toned one as well.
The darker the tone the richer the flavour. The lighter toned ones are great for doing simple miso soup. If you are planning on doing the hot pots, particularly of norther Japan (called nabe) a darker miso paste is often used.
A great addition to miso soup is small chunks of tofu... and/or very finely sliced green onion / scallion.
If it is too salty... cut back on the miso paste... and/or the dashi broth. You may also want to consider rehydrating the wakame in water other than the soup, then rinse and drain and then put into the soup.