Good Eats

Good Eats – Quick and Easy Miso Soup

I haven’t been good for the past week, work has been pretty busy. Now that everything’s been slowing down, Japanese sounds great. Speaking of Japanese cuisine, Miso soup is one of my all time favorite dishes other than sushi. I personally do not think there is something else in this world that can triumph sushi in my book. Miso is a Japanese seasoning that is produced from fermented soybeans. Miso soup is warm, comforting and savory with perfect little bites of tofu (provided you like tofu) and seaweed in every little scoop. You got that right, I do have a lot of love for tofu as well. Tofu is made by coagulating soy milk and pressed into soft white blocks. It’s a very popular ingredient in Asian cuisine. Generally, tofu is bland, it doesn’t have a lot flavor, but they do pick up whatever flavors you decided to put in them.

We have an Asian store in Kalamazoo where I pick up Miso base and tofu from. The store is not as big as Super H-mart but it’s convenient for us to pick up Asian ingredients when we need to. These two ingredients should be a pretty easy find if you have an Asian store around where you live. Shall we talk about seaweed too? Wakame is an edible seaweed that Japanese restaurant usually serve it with soup or salad. You can usually pick up Wakame from Asian market too. With Wakame you will have to re-hydrate them before you cook them.

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Ingredients:

  • 4 cups of water
  • 1 tbsp of bonito soup base (substitute with vegetable or chicken stock if you don’t have bonito)
  • 1 cup of firm tofu
  • 2 tbsp of Miso paste
  • 2 tbsp of Wakame (you should get a pretty good amount after you re-hydrate them)

Instructions:

  1. Place water and bonito soup base in a pot and bring it to a boil.
  2. Add in the Miso paste, and simmer it on medium low heat for about 10 mins. Stir well to make sure you do not have any clumping of the Miso paste. They should dissolve completely before simmering.
  3. Add the remaining tofu and seaweed into the pot, let it simmer for another 10 minutes.

I personally like to serve my Miso soup hot, you could add some green onions at serving, I didn’t have any on hands so I served it as is. This is a pretty simple recipe, I have days when I crave something warm and light, this is one of my go to.

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