Recipe:

3 1/2 cups Dashi or Dried shitake and konbu seaweed Dashi

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1/4 cup, shelled peas

1 age-tofu, sliced into 1/4 inch pieces, crosswise

6 small pearl onions, peeled and quartered

1 baby turnip, sliced into 1/4 inch pieces

Bring the Dashi and the turnip o a boil in a medium saucepan, then reduce the heat to maintain a simmer for a couple of minutes.  

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the Age tofu and peas and simmer  for 1 minute. Turn off heat.

Pour the soup into individual bowls.

Serve immediately.

3 1/2 cups Dashi or Dried shitake and konbu seaweed Dashi 

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1/4 kabocha pumkin, peeled and sliced thinly, 1/4 inch thick bite size pieces

1/2 of tofu, soft or firm.

1/4 green pepper, chopped

1/2  negi, sliced thinly or 1 scallion sliced thinly

Bring the Dashi and the kabocha to a boil in a medium saucepan, then reduce the heat to maintain a simmer until kabocha is tender and can be mashed into a puree. You should be able to mash the pumkin with a fork.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the tofu and green pepper, and simmer 1 minute. Turn off heat.

Pour the soup into individual bowls.

Sprinkle each bowl with negi.  Serve immediately.

  

RECIPE:

Serves 4

3 1/2 cups Dashi or Vegan Dashi

3 Tbls or more of Miso (white or saikyo miso) to taste

1-2 teaspoon or more of of Usukuchi-light colored soysauce to taste

1/2 bunch of enoki mushrooms

2 turnips, peeled and sliced thinly, 1/8 inch thick

1/2 tofu, medium or soft, cut into small cubes, about 1/4 inch

1 leaf, napa cabbage, sliced in to bite size pieces, about 1 inch square in sizze

1/2 cup hydrated wakame (optional)

1 tbls chopped chives or scallions

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Put the napa and turnip and simmer for 3 -4 minutes.

Add the enoki mushrooms, tofu, wakame and cook for another minute.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Add the soysauce. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.

Pour the soup into individual bowls. Ganish with scallions or chives.

Serve immerdiately.  Do not boil the soup.

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Put the tofu and the shitake mushrooms and simmer for a couple of minutes.

Add the enoki mushrooms and cook for another minute.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.

Pour the soup into individual bowls.

Serve with chopped mistuba or chives.

With so much going on around the house, my routine breakfast was interrupted for awhile.

I often found myself eating just a piece of toast and that was it for breakfast.  It's so much healthier to start the day with a bowl of miso soup.  I made it this morning with shimeji mushrooms and tofu.  I have some Negi, Japanese scallions, left over from the soba workshop.  I still picture  Akila Inouye slicing the Negi in mid-air.  The flavor of those uncrushed sliced negi was truely amazing.  

Akila's cut negi, soaking in water

RECIPE:

Serves 4

3 1/2 cups Vegan Dashi or Dashi

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso or a combination of any two

1 package shimeji mushrooms, ends removed (about a cup)

1/2 square of soft tofu,

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Put the tofu into the dashi.  Break it up with a ladle.  Add the mushrooms  and simmer for a couple of minutes.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.

Pour the soup into individual bowls.

Serve immediately.

Optional: You can also add chopped hydrated maitake mushrooms you used to make the vegan dashi.

3 1/2 cups Vegan Dashi or Dashi 

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso or a combination of any two

1 tomato, cut in quarters, and then slice each quarter crosswise into 1/2-inch thick pieces

2 tsp wakame seaweed, hydrated and cut into bite size pieces

1/2 square of soft tofu, cut into 1/4 inch squares

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.  Add the hydrated wakame seaweed, tomatoes and tofu and simmer for a couple of minutes.  

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.

Pour the soup into individual bowls.

Serve immediately.

   

 

3 1/2 cups Dashi (see BASICS for Dashi broth recipe) or Dried Maitake Mushroom Dashi (here is the link for the recipe)

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1 corn, shucked

3 spinach leaves, sliced thinly, 1/4 inch thick

2 napa cabbage leaves, sliced thinly, 1/4 inch thick

2 green onions, sliced thinly

Bring the Dashi and the diced potatoes to a boil in a medium saucepan, then reduce the heat to maintain a simmer, and add the corn and napa cabbage until they are tender, about 2 minutes.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the spinach and Simmer for 1 minute. Turn off heat.

Pour the soup into individual bowls.

Sprinkle each bowl with chopped green onion. Serve immediately.

RECIPE:

MISO SOUP WITH SWEET POTATO AND TOFU

Serves 4

3 1/2 cups Dashi (see BASICS for Dashi broth recipe) or Maitake Mushroom Dashi (Vegan) 

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1/2 satsuma potato or sweet potato, cut in quarters, and then slice each quarter crosswise into 1/2-inch thick pieces (about 1.5 cups) 

1 square of soft tofu

2 green onions, sliced thinly

Bring the Dashi and the diced potatoes to a boil in a medium saucepan, then reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes.  

n a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the Tofu and Simmer for 1 minute. Turn off heat.

Pour the soup into individual bowls.

Sprinkle each bowl with chopped green onion. Serve immediately.

Did you eat your broccoli today?  Whenever I go away on business, I come back to find a nearly empty fridge at home, except for the vegetable compartment. There is always broccoli that keeps Sakai company. It's a good choice. This flowery green vegetable is a dependable food, packed with vitamins and dietary fiber and it is inexpensive in America.  I say this because the last time I priced a broccoli in Tokyo, I was shocked to find that a "single" broccoli branch can cost as much as $7.  I wanted to make broccoli soup for my Dad but I made pumpkin soup instead.  

At home in California, I feel grateful that I can eat broccoli whenever I want. I like to eat broccoli steamed, with a little sesame oil and soy sauce.  Sometimes, I make a whole meal out of it.  Today, I thought it would be nice to use it in my breakfast soup with wakame seaweed.  Wakame, like broccoli, is loaded with rich nutrients, especially minerals.   Wakame is not as common as broccoli in America but it will be sooner or later. I can vouch for that.

Here is a beautiful broccoli.  You can eat almost every part of it.

I separated the flowers from the stem.

I cut up the stem into small pieces and used them for the soup, too.

I hydrated some cut-wakame seaweed.  It only takes a few

minutes to hydrate into more than triple its original size.

RECIPE

Serves 4

RECIPE:

Miso Soup with Broccoli and Wakame seaweed

3 1/2 cups Dashi (see BASICS for Dashi broth recipe) or Dried Maitake Mushroom Dashi (Here is the link for recipe)

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso or a combination of any two

1 tomato, cut in quarters, and then slice each quarter crosswise into 1/2-inch thick pieces

2 stalks of broccoli, stems cut into small pieces, 1/4 inch thick and flowers separated into bite-size pieces or smaller

2 Tbls wakame seaweed, hydrated and cut into bite size pieces

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer. Add the broccoli and cook for 2 minutes.  Add the cut and hydrated wakame seaweed.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi.  Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat.

Pour the soup into individual bowls.

Serve immediately.

Rain at last!  The rain was tapping so hard on the skylight window, it woke me up in the middle of the night.  I got up to make tea. I cleared up the dishes in the dish rack.  I didn't feel like going back to sleep so I started cooking. I  made dashi. Sounds a bit crazy but it is actually nice to work in the kitchen when everyone is sleeping and all you hear is the rain. My mother was worse than me. She used to bake pies in the middle of the night. This morning, I was all set to go with fresh dashi for my miso soup.  The last of my heirloom tomato made the rainy morning cheerful.  

RECIPE:

Miso Soup with Tomato and Tofu

3 1/2 cups Dashi (see BASICS for Dashi broth recipe) or Dried Maitake Mushroom Dashi (here is the link for recipe)

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1 tomato, cut in quarters, and then slice each quarter crosswise into 1/2-inch thick pieces

1/2 square of soft tofu

2 green onions, sliced thinly

Bring the Dashi toa boil in a medium saucepan, then reduce the heat to maintain a simmer.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the Tomato and Tofu and Simmer for 1 minute. Turn off heat.

Pour the soup into individual bowls.

Sprinkle each bowl with chopped green onion. Serve immediately.

I cleaned out my fridge today.  That felt so good.  Sometimes, if I don't pay attention, the fridge can quickly turn into a white hole. Scary. I still have some nice Chinese Napa Cabbage and spinach left over from the Nabe dinner. Just a few leaves in the soup and you feel so healthy.  I seaoned the soup with barley mugi miso. This miso soup was light and comforting. You can also add tofu or wakame seaweed into the soup for extra flavor..

RECIPE

MISO SOUP WITH WITH CHINESE  NAPA CABBAGE AND SPINACH

Serves 4

3 1/2 cups Dashi (see BASICS for Dashi broth recipe) or Dried Maitake Mushroom Broth (Here is the link to the vegan recipe)

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1 large leaf of Chinese, Napa Cabbage, washed, and sliced 1/4 inch thick

3 leaves of Spinach, washed, ends trimmed and sliced 1/4 inch thick

2 green onions, sliced thinly

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.

Add the Chinese Napa Cabbage let it simmer for a a minute.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the spinach. Simmer  for 1 minute. Turn off heat.

Pour the soup into individual bowls.

Sprinkle each bowl with chopped green onion. Serve immediately.

I am curious about what people eat for breakfast.  We got to talking about it with my Japanese friends Taku and Keiko the other night. They moved from Japan six years ago and live in Venice Beach. What's interesting is that when it comes to breakfast, Taku wants his bowl of rice, the Japanese way. Rice everyday? I asked him. "Yes, rice everyday. Not bread."  His wife Keiko, on the other hand, prefers a bowl of cereal, the American way.  Not rice. Not bread.  She comes from three generations of a cereal-loving modern Japanese family. Me? I am not big on cereal. They sit in the box and go stale. What about rice? I am partial to having rice for breakfast but I don' eat it as much as I used to when I was a child. My mother often made a wokful of fried rice during the morning rush to feed five children.  I can picture us coming down into the bright lemon yellow Pasadena kitchen and find my mother standing in front of her Kenmore stove dumping Green Giant's frozen vegetable mix and dehydrated onions into the day old rice to jazz up the flavor.  She served the fried rice in plastic Melmac ware that matched the color of the kitchen and the frozen vegetables. What I remember most about her breakfast fried rice was not so much the flavor but the texture of these still frozen squares of carrots and peas.  My teeth would always tingle when I bit into them.

In my adult life, I rarely use Green Giant frozen food in my cooking, even though they say it stands for goodness. I make miso soup and bread for breakfast and my family is happy.  If I do a full on Japanese breakfast of miso soup, steamed rice, grilled salmon, fermented soybean, natto, nori seaweed and pickles, my family is very happy.  I made miso soup this morning, with enoki mushrooms and tofu. We had some natural comb honey, a souvenir from North Carolina, and good butter to spread on the toasted baguette. It was all good. I kind of miss my mother's breakfast fried rice and the tingling sensation I got from eating those green -snappin' fresh, kitchen-sliced to taste the best veggies but what matters most, my mother would agree, is to eat a solid breakfast.  

RECIPE

Miso Soup with Tofu and Enoki Mushrooms

Serves 4

3 1/2 cups Dashi(here is the link) or Dried Maitake Mushrooms Dashi (here is the link to the vegan recipe)

3 1/2 to 4 tbls koji, white or red miso

6 oz soft tofu, drained

1/2 pack enoki mushrooms, ends trimmed

3 green onions, chopped thinly

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.  

In a small bowl, dissolve 31/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi.  Add the mixture to the suacepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the tofu to the soup.  Break up the tofu in the saucepan.  Add the enoki mushrooms. Pour the soup into individual bowls.

Sprinkle each bowl with chopped green onion.  Serve immediately.  

I am feeling a little tired from the show last night. Sakai is still sleeping. I know he is really exhausted.  For an artist though, the work never stops.  Soon he will be back in his studio.  A bowl of miso soup can give us a boost of energy on a morning like this.  

I find a piece of daikon radish and deep fried tofu, Age, left over from making Inaris the other day. I will make a Miso Soup with these ingredients.  Using Deep-fried tofu, Age, in miso soup is very popular.  If you don't have age, you can substitute it with a block of medium or soft tofu.

RECIPE:

Serves 4

1 cup daikon radish, peeled and sliced into 1/8 inch matchsticks

2 pieces of Deep Fried Tofu, Age, blanched in hot water  or 1 block of soft or medium tofu

31/2 cups of Dashi (see link for recipe) or Dried Maitake Mushroom Dashi (here is the link for vegan recipe)

3-4 Tbls brown miso

1 scallion, chopped

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the deep fried tofu and daikon radish pieces to the soup.  Bring to a simmer for 1-2 minutes.  Turn off heat.  Pour the soup into individual bowls.

Sprinkle each bowl with chopped green onion. Serve immediately.

Tip: Once you put the miso into the dashi stock, do not boil the stock but gently simmer

for a couple minutes unitl the miso is dissolved and the soup is heated. Reheating doesn't improve the flavor of miso soup so best if you serve it all at once.

If you are using age, make sure to blanch it with hot water to

remove excess oil.

I need to start with dashi(here is the link for the recipe)

because I used up my last batch.

Remove the Konbu before the water boils.

Turn off the heat and add the bonito flakes.  Let the broth

stand before you strain the flakes.

Voila!  In less than 5 minutes, you have a lovely dashi broth.

Dissolve the miso paste into the dashi. 

Add the sliced Daikon radish and Deep fried tofu, age, 

and bring to a simmer for a couple of minutes.

Turn off heat and garnish with chopped scallions or chives.