I keep seeing cooks mess up their miso soup base by boiling it
At the new place I'm at in Portland, I've watched three different line cooks ruin a batch of dashi by letting it come to a full boil after adding the miso paste. It kills the good stuff in the miso, makes the flavor flat, and you lose that nice, round umami. I learned from a chef in Kyoto years ago that you never let it get above a simmer, just hot enough to dissolve the paste. It seems like a small thing, but it changes the whole bowl. The soup goes from being a warm, deep starter to just tasting like salty water. How do you guys teach your teams to handle this without them rushing and cranking the heat?