Miso Soup - egg and tofu

[a_boleyn]

Making miso soup is a quick process and the result is quite tasty. I wouldn't bother making my own dashi stock since I make miso soup so rarely that it's just not worth stocking up on the konbu and bonito flakes. The soup below is one of the simplest variations I make though I often add a couple of julienned baby bok choy to the broth before adding

Comments

[ext_877277]

Hooray for Miso soup! I think I'll need to pick up some miso paste next time I'm in the Asian store now. I almost did last time but changed my mind at the last minute. I'll have to go look up "snow peas" now... never heard of those!

[a_boleyn]

The name mangetout (French for "eat all") can apply both to snap peas and snow peas.

[anonymous]

Your miso soup sounds great. I see you also add lots of different not traditional ingredients! I love your division into three groups of ingredients. It sounds like an excellent idea. Sissi

[a_boleyn]

Thank you for the compliment but the idea isn't mine but copied and pasted from the net in my obsessive search for the 'secret to making a good miso soup". :) It reminds me very much of ordering from a chinese restaurant ... pick one from Column A, one from column B and one from Column C. You end up with a new miso soup every time you make it.

I came home with some bok choy, mushrooms and a couple of chicken thighs which are destined for a Szechuan hot and sour soup or I would be making miso soup today since it's rainy and cold today and a bowl of hot soup is just what I need to hit the spot.