Tuesday, October 7, 2008
Good Food: Me-So Soup
Miso Soup is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on regional and seasonal recipes, and personal preference.
This soup is perfect for Fall. Not as heavy as a creamy chowder, but definitely hardy enough to warm you up on a brisk fall evening. This version comes to us courtesy of Johnna Rowe, johnnaknowsgoodfood.com.
4 cups water
2 cups frozen veggies (Mixed; can be found in your local grocery store as "good for stews or soups")
1 cup seaweed
1/2 cup green onions (chopped)
1/2 cup mushrooms
4-5 tbsp. miso paste
1 block of firm tofu
Over medium-high heat, combine all ingredients (except paste and tofu) in a large pot and let boil. When the vegetables are softened add in the miso paste (*if this is not enough for the flavor you want, add in more until you reach your desired flavor); stir (*color should change to a light to medium brown color). Add in the tofu and cook for 4-5 minutes longer (*Do not cook tofu too long, it does not need to be cooked that long); stir and serve hot.
*Johnna's tip: The good thing about miso soup, in addition to how deliciously healthy it is, is you can add anything you want to it basically! Add in spinach if you like or even potatoes (basically whatever you have lying around the kitchen...) Another plus it is like no calories, so you can pig out on it even when you decide it's time for that diet;-) Enjoy!