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.
