Miso soup!
Tonight, I made miso soup from scratch. So tasty!
Dashi (Base):
4 c water
1/4 c dried seaweed (I used Wakame. Konbu (also spelled kombu) is the "right" kind; Use 2 leaves of that)
1/4 c bonito flakes (katsuoboshi)
1/2 T soy sauce
1/2 T salt
Bring water to a boil. Add seaweed, remove from heat, and add bonito flakes. Steep 5 minutes. Strain out seaweed and bonito flakes. Add soy sauce and salt. You may want less salt, as it does get quite salty. Makes ~3 cups, which are good for 1-2 days.
Soup:
1 1/2 c dashi
1 1/2 c water
7 oz. tofu, cut into 1/2" cubes (any firmness)
2 T dries wakame seaweed
2 T miso paste
1 scallion, sliced thin
Bring dashi and water to a boil. Add tofu and wakame, and boil 3-4 min. Remove from heat and add miso paste, stirring well to be sure there are no lumps hiding in the bottom of the pot. Top with scallion slices. Makes ~4 cups soup.
Recipes derived from The Art of Japanese Vegetarian Cooking by Max Jacobson (out of print).
It took about 45 minutes to cook all this, with all the winging around for the first time. I suspect next time will be quicker. This has a lot more seaweed and tofu than any packet from the store or bowl you are likely to be served in a restaurant. I think that makes this even better!
Verdict: Deliciousness!
Dashi (Base):
4 c water
1/4 c dried seaweed (I used Wakame. Konbu (also spelled kombu) is the "right" kind; Use 2 leaves of that)
1/4 c bonito flakes (katsuoboshi)
1/2 T soy sauce
1/2 T salt
Bring water to a boil. Add seaweed, remove from heat, and add bonito flakes. Steep 5 minutes. Strain out seaweed and bonito flakes. Add soy sauce and salt. You may want less salt, as it does get quite salty. Makes ~3 cups, which are good for 1-2 days.
Soup:
1 1/2 c dashi
1 1/2 c water
7 oz. tofu, cut into 1/2" cubes (any firmness)
2 T dries wakame seaweed
2 T miso paste
1 scallion, sliced thin
Bring dashi and water to a boil. Add tofu and wakame, and boil 3-4 min. Remove from heat and add miso paste, stirring well to be sure there are no lumps hiding in the bottom of the pot. Top with scallion slices. Makes ~4 cups soup.
Recipes derived from The Art of Japanese Vegetarian Cooking by Max Jacobson (out of print).
It took about 45 minutes to cook all this, with all the winging around for the first time. I suspect next time will be quicker. This has a lot more seaweed and tofu than any packet from the store or bowl you are likely to be served in a restaurant. I think that makes this even better!
Verdict: Deliciousness!