Part two of the celebration meal was Miso Soup. Miso is what I want to eat when it's cold. It's not heavy, it's decently filling, and good for you. I found a 10 minute recipe I swear by. Every one who has tried it has said it is just as good as any they've had in a restaurant. On top of being super quick they only sell the ingredients in large quanities (aside from the tofu). I bought the ingredients once, I will probably get 10 – 20 pots of Miso Soup out of them depending on the size pot I make. Tonight I made enough for 4.
10 Minute Miso
Adapted from Steamy Kitchen
Ingredients:
- 4 cups water
- 1 1/2 teaspoons instant dashi granules
- 1/2 cup miso paste
- 1 tablespoon dried seaweed (for miso soup)
- 1/2 cup cubed tofu
- 1 cup dried shitake mushrooms
- 2 tablespoons chopped green onion
Directions:
Start off by re-hydrating your seaweed and mushrooms. I know that a tablespoon of dried seaweed seems like it won't feed four, but it will. They need to soak just like the adame seaweed from yesterday's entry. The only difference is neither of these are salted so there is no need to rinse and drain a second time.
Bring your water to a boil. Add Dashi granules and whisk to dissolve. Turn heat to medium low and add tofu. Add your re-hydrated mushrooms and seaweed and simmer for about 4 minutes.
Now measure out your miso paste into a bowl. Add about a ladle of the hot broth into the paste and whisk until smooth.
Turn off your stove, and mix in miso mixture. You do NOT want to cook the miso paste. It becomes really gritty if you do.Slice your green onions on an angle and use for garnish. Serve immediately.
Mangia!
