Miso
Thursday, October 29, 2009 at 11:02AM Last night I made Miso soup for the first time, and although I would definitely tweak a few things, overall I was pleased to have a new quick dinner to add to my weeknight repertoire. I loosely followed the miso recipe on 101cookbooks, substituting with the ingredients I had on hand.
I didn't mind spending a little extra on Organic Miso because it only takes a tablespoon to make a serving, so I knew I could get many dinners out of one container. I found Westbrae Natural: Mellow White Miso in the organic section of my grocery store.
For the soup shown above, I thinly sliced one onion and sauteed it in a little olive oil till translucent, then added 2 cups of fresh, chopped spinach and sauteed till wilted. I added one cup of chicken broth, one cup of water, and 2 heaping tablespoons of white miso, stirred till dissolved and let simmer. Next I added one cup chopped firm tofu and simmered till the tofu was heated through. I garnished the soup with sliced green onions and a tiny bit of chili oil.
I love how versatile this soup is, you could add almost any vegetable you happen to have on hand. I think mushrooms, napa cabbage, or thinly sliced zucchini or carrot would also taste great in this soup.
recipe
Reader Comments (4)
i always use kale in miso soup - it holds up really well. and carrots! yum. carrots make everything better.
Of course- kale would be perfect! Thanks for suggesting! I kind of want to get seaweed but it seems like an ingredient that would languish in my pantry for months after one use.
I made this with the seaweed, I like it better, I just boil the seaweed and it tastes so nice, i then add the reg ingredients, i did not use the fish to make the stock. Yes, I have seaweed in the pantry as well just waiting there tuntill I make it again, I did not know you could make miso soup in such a way. But then for me it would take the whole jist of miso soup. LOL! I at least need to have the kombu(seaweed) but I will try this style, sounds interesting.
What is Miso?