Friday, January 29, 2010

Perfect for winter: miso soup

Do you ever go into a Japanese supermarket and end up with a full shopping basket just because everything looks so beautiful and you just can't leave the store without it? Well, I'm definitely guilty of that. I love browsing through the aisles looking at all of the exotic ingredients and the ones that aren't so exotic but are so beautifully packaged that they seem so.

There's a small but well supplied supermarket in soho that I love visiting when I am in the neighborhood. Earlier this week, I stopped in with the goal of satisfying a soba noodle craving but of course, ended up with enough to make several dishes.

Miso soup is so easy to make and I was reminded how delicious and satisfying it is. I like to short cut the process by buying soup broth concentrate and I like to add whatever strikes my fancy to the soup. This time, some beautiful enoki mushrooms and Japanese garlic chives caught my eye in the produce section. I added tofu to the mix and some chopped scallion and in less than 10 minutes, had lunch. For dinner, I re-heated the leftovers and added some soba noodles and a fried egg on top. It was the perfect light winter meal - protein, vegetables, warm and soothing.With the left over soba noodles, I revisited a favorite recipe I will never tire of, Otsu (pictured above).

Miso soup
(serves 4)

3-4 cups water
Dashi-based soup concentrate to taste (liquid form, ask for a recommendation at the supermarket)
1 package firm, silken tofu, cut into 1/2 inch squares
1 package enoki mushrooms (trim root ends and use amount desired)
3 scallions (white and light green parts), sliced thinly
1/4 cup chopped garlic chives (nira), cut into 1/2 inch pieces
3 tablespoons miso (I like shiro miso)

optional:
6 oz dried soba noodles
4 eggs, over easy

Bring water and soup concentrate to a boil. Reduce heat to simmer and add tofu. Simmer for a couple of minutes. Turn off heat. Dissolve miso in a few tablespoons of the hot soup broth in a small container and add into the pot. Add scallions and garlic chives. Add soba noodles if using. Serve in bowls. Top with fried egg if using.

6 comments:

Rasa Malaysia said...

Gorgeous post. Yes, I have the same problem too but I mostly buy Japanese serving ware, they are so cute. ;)

sudy said...

Quick and easy is wonderful. Thanks for the ideas of re-making new dishes with leftovers (should there be any!)I am new to Japanese ingredients so this is excellent.

WizzyTheStick said...

This looks fantastic, nutritious and easy - a sure winner.

Texan in UAE said...

This looks delicious!!!!

Valérie said...

Aw! your blog is so lovely & your photos are beautiful. All recipes here seem really good!

Vanessa said...

I love your work!
Wonderful food styling here, not to mention crisp photography. You inspire me that you are wonderful at both!

P.S. Your website portfolio page isn't working on Mozilla Firefox

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