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Now that we’ve moved onto November and colder weather, I’ve been making a lot more soups and stews.  Curries and hot pot will soon be added to the mix.  This week, Hubs asked me to make some miso soup.  He rarely makes requests, so I was only too happy to oblige.

We happened to be at Nijiya this past weekend and I bought some delicious San Jose tofu, which I used in this soup.  I’ve only ventured out to the actual San Jose Tofu Company once (it’s located in San Jose’s Japantown), but Nijiya sells batches of this tofu.  I love this brand of tofu for its fresh, slightly sweet flavor.  Its the only tofu I’ll eat straight out of the container, accompanied with just shoyu (of course, after a rinse to get the tofu liquid off).  San Jose tofu seems to be more delicate and prone to slight crumbling, as opposed to store-brand tofu, which is why the soup looks a little cloudier.

Miso soup, side

Miso soup is quick and easy to make.  It’s simple, requiring only a few ingredients, all of which can be found at your local Ranch 99, Nijiya, or other Asian grocery store.  I usually make it to taste, measuring out only the dashi powder, miso, and water, as reflected by the recipe below.  You can add however much wakame (seaweed), tofu, and green onions you like.

Miso Soup

1 t. dashi powder
4 1/2 c. water
2 heaping T. white miso paste
Wakame, torn into strips
Firm tofu, cut into small cubes
Green onions, diced

In a medium-sized pot, combine the dashi powder and the water, stirring to dissolve the dashi powder.  Bring to a boil over high heat, then reduce to medium, allowing to simmer.  Add the miso paste, stirring to dissolve completely.  Add the wakame and tofu cubes.  Simmer for an additional 1-2 minutes.  Ladle into individual serving bowls and garnish with green onions.

Serves 6.

Miso soup, top

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