missing the miso

January 19, 2011 at 12:44 am 1 comment

miso soup is easy to make, high in protein, and high in naturally occuring msg. this means it is fast, nutritious, and delicious. you will need, from left to right, katsobushi, miso paste (any color you like), kombu, tofu (silken or soft), and green scallions (not shown).

first things first, the dashi. place a few strips of the kombu in 2 quarts of cold water in a large pot to rehydrate it. after 30 min, turn the heat up until you start to see bubbles. kombu gives up most of its flavor at lower temperatures so you don’t want to boil it. extract the kombu but hold onto it because you can make another batch of dashi using it. before:

after:

next, add the katsobushi to the warm water and raise the heat until the liquid boils. turn off the heat and let the flakes steep for 10 minutes.

strain out the katsobushi and you have dashi!

next take 8 tablespoons of miso paste and whisk into your 2 quart of dashi. keep the heat up and put in the cubed tofu. let the tofu sit in the soup for 10-20 minutes so it soakes up flavors. serve with some thiny sliced scallions and enjoy!

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Entry filed under: food.

scabs dream job

1 Comment Add your own

  • 1. mei lin shen  |  January 20, 2011 at 12:18 am

    wait, what happen to the kombu(sea weed)? don’t you suppose to put it in the soup (cut it into small strips)?

    For your information, Kombu is a very good healthy food, I use it in pork rib soup too.

    Reply

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