Miso Soup
Prep time 15 minutes
Serves 8
Ingredients:
4 cups boiling water
4 Tbs miso paste (Awase brand soybean paste -- available at Japanese market)
1/2 Tbs dashi (fish soup base powder) -- optional
1 block diced soft tofu
1/2 oz dried wakame (seaweed for soup)
Add miso paste and dashi to boiling water. Mix gently. When miso is dissolved, add tofu and wakame. Can garnish with green onions. Serve immediately, or keep warm in crock pot. Do not over heat.
Notes: This is a traditional Japanese soup, usually a side, not a main dish. Dried wakame really expands quite large. We didn't know how much it would expand and just about ruined our soup by putting in too much. Don't confuse wakame with nori. Wakame comes in small pieces (slightly larger than raisins). Nori is another kind of seaweed that is used for sushi. It comes in flat sheets. When I lived in Japan, we sometimes made miso soup into a main course by cooking in other vegetables (carrots, potatoes, etc.).
(Made March 20)
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Two weeks of soup
On a very cold day two weeks ago, I decided that in order to simplify my life, and teach my girls to cook in an easy way, we would only have soup for dinner for the next six months. This is not meant to be a punishment to my family. In fact, part of the reason I decided to do it is because every time I serve soup for dinner, my husband says, "I just love soup. I could eat soup for dinner every night." Maybe he said it again two weeks ago, and planted the thought at the opportune moment for me.
** Update: Six months of soup ended up being only two weeks of soup. It was good during that time. Now I am going to start using this blog to record all my recipes and meals. See the label cloud or the table of contents for a directory of entries. Or use the search button to search this site or the web.
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