I just love Miso soup. Anytime we go for sushi, I have to have some. Little did I realize this would be so easy to make at home.
I also love my local Asian grocery. They have great ingredients, imported from all over Asia, at 1/2 of the cost that you find it at the market. I go there every few months to stock up on essentials like hoisin, mirin, sambal...I like to keep lots of these ingredients on hand.
This time, I picked up some white miso. Miso is basically fermented soy bean paste. It is very salty, and it is what gives miso soup that yummy flavor we all know and love. I also picked up some dashi (fish stock) soup base.
Last night, I made us some Miso Soup using a simplified version of this Tyler Florence recipe:
8 cups water
1 package Dashi Base
1/2 cup light miso
1 pound baby bok choy, cut in quarters
2 nests of frozen soba noodles
8 ounces firm tofu, cut into cubes
In a large soup pot over medium heat combine 8 cups water with one package of the dashi. Bring it to a simmer and cook for 10 minutes - do not let it boil. Add miso to the pot and let it simmer gently for 10 to 15 minutes, Add the bok choy and simmer until tender, about 10 minutes. Add the tofu and soba noodles and cook for another 5 minutes. Ladle into bowls and enjoy!.
Because this was all we had for dinner, I added the noodles, but normally, Miso doesn't have noodles. It was really good. I also dropped in some dehydrated kelp at the end.
After dinner, we watched the movie 'My Best Friend's Girl' with Dane Cook, cute movie. We drank some white burgandy wine with strawberries...so delicous. Was like champagne without the bubbles. My new fav for the summer!
Our little coz was snuggling on the couch with us. He is so cute!
pistachio cake - Now that I’ve gotten a few bigger projects out of the way — hooray! And more soon on all of that, eee — I have a little more time again to do the things ...