miso soup

A staple for us through the cold season is miso soup. Easy comfort food! We don't use a written recipe, so the amounts listed are estimates. I recommend playing around with the ingredients to your taste. It's really an open-ended soup; the only requirement is the miso.

Our standard grocery store doesn't sell some of the ingredients, so I buy the asterisked at an Asian market.

1 or 2 carrots, cut into coins
*2-3T dried shiitake mushrooms (fresh would work, too), broken into small pieces
*small handful of dried seaweed (wakame)
8-10 oz. tofu, cubed
*1/4 c miso paste (any color - red, yellow, white)
2-3 green onions, chopped

Fill a large saucepan 2/3 with water and place on the burner at medium/high heat. As the water is heating, add carrots, shiitakes, seaweed, and tofu. Ladle out a cup or so of the hot water into a bowl. Add the miso paste to the bowl of hot water and mix to dissolve. Set aside. (Important - do not boil the miso.)

Bring the water/vegetable mixture to a boil, then turn off the heat. Add the green onions and the miso/water mixture.

Serve alongside rice. Serves ~4

Comments

[Mark Eggerts]

Please post a sample to the blog so that I can download it for lunch. Thanks.