Miso Soup
Miso soup and other Japanese things
So,
if you've been reading my old blog (www.theenlightenedchef.blogspot.com) thus far; you know that I spent some
time in Tokyo, Japan. I loved Japan. I would move back there in a
heartbeat. I love the Japanese people, culture, history, and cuisine so much. Japan has a unique cultural place, as it is one of the few countries that was only successfully invaded once in all of its history. That was by the US Forces after the Japanese Surrender in WWII.
I have so many wonderful and meaningful
memories, and LOTS of boring stories with which I still regale my family
and friends often.
One
of my favorite foods from Japan is Miso Soup. It's simple and complex
at the same time. You can add all sorts of things to the basic
broth-clams, tofu, seaweed, spinach, chicken, noodles, mushrooms,
onions...the list is endless.
Even
though the list of ingredients looks daunting, go out to your local
Asian market and try to find them. Then rewards are beyond your taste
buds wildest expectations!
Miso Soup
4 cups cold water
1 five inch piece of KOMBU ( kelp seaweed)
1/4 cup BONITA (smoked mackerel) flakes
1/2 cup miso paste (red or white-it's up to you)
In
a large pot place the KOMBU. Pour the water over the seaweed and turn
the heat on under the pot to medium high. Bring to a gentle boil. Remove
the pot from the heat and remove the KOMBU from the water. Add the
BONITA flakes and set aside for 6 minutes. Strain the liquid through a
fine sieve, or a few layers of cheese cloth into a clean sauce pan.
CONGRATULATIONS!!! You just made Dashi! This is one of the most basic ingredients in many, many Japanese dishes.
Add
the miso to the dashi and bring to a very gentle simmer. This is basic
miso soup. To this you can add just abut anything you like: Tofu cubes,
wakame seaweed, sliced mushrooms, little neck clams, crab meat, etc...
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