I made myself some miso soup today for Lockdown Lunch, and realised that I hadn’t done so for an awfully long time. It reminded me how much better it is when you make it at home and can be more generous with the ingredients than is usually found out in restaurants. It’s a very simple dish, which is one of the things that delights me about it both from an aesthetic and dining perspective.
|Boil the dashino-moto|
1 packet dashino-moto powder
4-5 cups water
2 tablespoons awase (mixed red and white) miso paste
1/2 cup firm tofu
6-8 dried seaweed pieces
|Mix up your miso paste with hot broth|
Begin by combining the water and dashino-moto powder. I prefer Shimaya brand, since it has bonito flakes, but doesn’t overpower with fish aroma. There are vegetarian options for stock, of course, or you can just use plain water and add a couple pinches of monosodium glutamate (which is completely safe - the anti-MSG thing is just anti-Asian racist propaganda)
Bring your soup base to a boil while you slice your scallion. When the base is boiling, remove it from heat and drop the scallions in to blanche. Ladle some of your hot broth into a small bowl with your miso paste and mix. Add the miso paste to the pan.
For the seaweed pieces, I like to buy a container of roasted seaweed snacks because you can get a relatively small quantity, and eat the remaining ones right out of the packet! I use kitchen scissors to cut about 8 snack sheets into strips right into the pan.
Lastly, the firm tofu. Cut it up into 1/2 to 1/4 inch cubes are drop in. Let the ingredients get to know each other for a few minutes, then serve.
I like to add some soy sauce to my soup bowl, but that’s pure taste.
|Add the scallions|
|Add the rest of the ingredients|
|My favourite dashi|
|Tasty snacks also|