February 23, 2010

• Recipe: Miso Soup

  So as I was telling someone today Zoe is a soup and rice girl otherwise known as gook and bahp. We have now thrown kimchi (washed) into the mix and girlfriend pops them in her mouth like candy. I have to yell at her to eat it with the rice and soup a lot of times. One of her favorite soups is miso soup so I thought I’d post how I make ours.
  
  What you’ll need:
  
  
  This is my favorite brand of miso for this particular soup. I got it at the local Japanese grocery store.
  
  
  First you have to make the dashi broth. I put the dashi in this strainer so I don’t have to fish them all out later.
  
  
  Just hang it inside the pot with the lid shut and bring the water to a full boil. While you’re waiting to bring it to a boil you can chop up your tofo into nice small cubes and dice up your scallions (Most people just use the green part but I just don’t want to waste it so I just dice up the whole thing). Once it starts boiling you can add the tofu in and then bring it to a simmer. You can take out the strainer now (I keep it in till the end). Scoop out some of the broth and mix it into the bowl of miso paste. Mix it so it’s all diluted and then transfer it all back into the pot. Simmer it for a few more minutes and then shut off the heat and add the scallions. Give it a final mix before serving. 
  
  Note: Once you’ve added the miso to the pot do not boil or this will change the flavor of the soup.
  
  

  • 11:26 pm
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