What is in miso soup?
18 Nov
Winter is upon us. I can spend all winter eating soup, chili, fresh ramen and well, more soup. It’s hard for me to eat a meal without some kind of broth, especially if there is rice involved. How about you? What is your favorite winter food?
Miso soup doesn’t take long to make at all. It’s super easy! I originally made this to go alongside spicy tuna Kimbap. I will do a post on that later, even though I forgot to take final photos.
I’ve heard a few people ask how to make Miso Soup – so I’ll tell you!
Ingredients:
3 cups of water
1/2 container of firm tofu, diced
1 1/2 tbs of miso
6-7 anchovies for broth
A few strips of dried seaweed (a little goes a long way)
Green onion, diced for garnish
Small colander
Procedure:
1. Take dried seaweed and drench into a bowl of cold (not lukewarm, and NOT hot) tap water. A little goes a LONG way. Be careful! It will open up on its own, in about 10 minutes.
2. In a pot, bring water to a boil with anchovies. Simmer over very low heat for about 7-8 minutes. Discard anchovies and leave heat on low.
3. Using a small colander, add miso to the pot, making sure that it gets dissolved thoroughly. If you don’t have a colander, just be careful that you don’t end up with a chunk of miso hiding somewhere.
4. Discard water from bowl in step #1 and cut the seaweed with a scissor, into smaller pieces. Add tofu and seaweed to soup.
5. Cook over medium heat, for about 5 minutes, stirring occasionally.
6. Sprinkle with green onions and enjoy.
Tip: If the soup is too bitter, add a little bit of sugar. Don’t forget to stir it well before eating, since the soup likes to get cloudy!
