Thursday, April 9, 2009
Miso soup, I feel your loving... If you're confused, check this out. But I really do love miso soup, although I don't love paying the crazy prices they charge for it at Japanese restaurants. Once you start making it at home, you realize how cheap and easy it is to make - and there are endless variations on it.
1 cup dashi stock
1-2 tsp miso to taste
I normally draw the line at making my own stock, simply because I don't have the space to store it and there is only so much you can do from scratch. Since I have no problems with a little msg, dashi granules are fine with me. Also, bonito flakes are super expensive, so making dashi stock can be a little cost-prohibitive in Edmonton. For one cup of water, use 1/2 tsp dashi granules. Heat the stock to boiling over medium heat, and while this is heating toss in the wakame. Once it has come to the boil, remove from the heat and in a large spoon mix the miso with some of the hot stock to thin out the paste, then mix everything together. Add the tofu then return the pan to the heat until it is nearly boiling. Remove & serve immediately.
Alternately, instead of using dashi stock some miso has dashi already mixed in with it. If you check the ingredients on the back, it should say bonito or かつお.