|Posted on October 15, 2009 at 7:30 PM|
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.
Miso Soup with Broccoli and Wakame seaweed
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.