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Miso Soup with Tofu and White Vegetables

Posted on May 3, 2010 at 1:42 PM


  


Chicken soup helps with a cold. Miso soup has the same medicinal effect but it much easier to put together than chicken soup, especially when your sick neighbor needs a quick boost. My neighbor Ellen hadn't eaten well in two days, and was planning to go to the market to buy some soup after our routine walk.  I said. No, don't do that.  I will make you some miso soup.

 I made the soup from scratch in less than fifteen minutes.  First,  the bonito based dashi broth.  While I waited for the dashi to cook, I checked my fridge and found vegetables to make a Winter Nabe, but made this soup instead.  I sliced the tofu, turnip, enoki mushrooms, napa cabbage and green scallions.  I used a white miso paste to match the white winter vegetables.  It's actually early summer for us here in LA but the farmers are still producing these winter vegetables.  The miso soup came out delicious. You don't see the wakame in this picture but I put some in the soup to give Ellen an extra  mineral boost. She mailed me the next morning to say, "No more chicken soup for me!"  She's turned Japanese. 


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.





Categories: Breakfast Fare , Soups

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