Miso Soup Recipe
Well I skipped a few days but I’ve been busy. You may notice I added a cool guestmap (please pop a pin in your location), a comic of the day, and the good old weather pixie so you know what it’s like outside my window right now. And if you are intrigued by the “autoerotic” site and want to post a pic of yourself…
Anyway, my contribution today is a really yummy, quick and easy recipe for Miso Soup. I’ll spare you the thousand word rant on why miso is so good for you and why we should all eat more. So on with the recipe-
3 cups water
3 scallions- chopped
1 stick wakame seaweed
1/2 teaspoon hot sesame pepper oil (you can skip this if you want)
Tamari/soy sauce to taste, usually 1-2 tsp. (I recommend a japanese soy sauce)
Black pepper to taste
1 1/2 generous Tbsp miso (I like red or shiro miso, try white for a change)
2 Tbsp. soft tofu
optional – sometimes I add 1/2 tsp of dashi, purists may disagree
optional – very thinly sliced shitake mushrooms
Place water in a pan and heat, while heating add wakame broken into very small pieces (they will expand), the sesame oil, tamari/soy sauce, and pepper.
When water comes to a boil, add scallions (and a few thin slices of mushroom if desired) and remove from heat. Dissolve miso in water, add very small chunks of tofu and serve. Enjoy with a nice green salad and rice or maybe some crusty bread for dipping…
Note- it is important not to cook the miso or vital nutrients and enzymes will be destroyed.
OK, that’s my fave miso recipe, only takes ten minutes and it’s delicious. Once you buy a package of wakame and a tub of miso you will have enough to last you for many many batches of soup. And these days regular markets all carry tofu, so you will only have to visit an asian market once in awhile. Personally though I love them and do as much shopping there as a regular supermarket, but that’s just me. Alright, eat well and be merry !
