Tag Archives: miso

Herbs, A Flower and Miso Soup Revisited – Tofu and Mitsuba

Miso soup is my ‘go to’ quick soup when I want a light, clean tasting soup with a flavourful broth. Although I COULD make a dashi stock with a sheet of kombu (dried salted seaweed) and katsuobushi (thinly shaved bonito flakes), I use hon-dashi powder for the convenience. MSG is a component so if that’s an issue, you may want to avoid it. I usually have white and red miso paste in my freezer and the kind I use depends on what I’m in the mood for. Or what’s left over in this case.

Some medium firm tofu and a beaten egg drizzled into the simmering broth gives my miso soup substance. As does some soaked and thinly sliced wakame (edible seaweed also called ‘sea mustard’).

For a fresh element, I snipped in a few stalks of mitsuba (wild Japanese parsley) from a pot that’s been overwintering surprisingly well on the front windowsill. With the sunlight streaming in, my little plant is producing fresh whorls of new leaves regularly, in spite of the less than proper care that it’s been getting. Watering it regularly is about all I do. Regular parsley, green onion, or even fresh spinach are other options.

Instead of salt, I added a few dashes (close to a teaspoon to 5 cups of water, to be honest) of Chinese soy sauce and a few shakes of ground pepper.

It takes longer to write this than it does to bring the water to a boil and make this soup. A bigger challenge is taking a good picture of miso soup. If you stir it up, it looks cloudy, while if you let all your ingredients settle, it just looks like water with a bunch of stuff on the bottom.

I just wish I had a nice Japanese/Chinese spoon for the aesthetics of the picture but I’m too cheap to spend $2-3 on a single spoon. Oh well, my big sushi bowl will have to do.

Mitsuba – Trim your stalks close to the soil and use the entire stalk in your soup. Even the roots are edible especially if grown hydroponically.

Shiso – It’s hard to tell which was the plant which self seeded as several of its late siblings have really shot up after I scattered the seeds from the dried out twig over the soil and watered it. I really need to thin and separate these plants but I don’t want or need that many shiso plants and I hate to throw them away after their surprising survival.

Close-up of the shiso leaves – Unfortunately, my single red shiso plant didn’t flower so I lost it.

Lavender and basil (Mammoth Italian and Thai) – The three lavender seedlings in the pot on the left seem pretty scraggly but they’re the only successes from a planting of about a dozen seeds. I planted the four outer egg carton cups with the Italian basil but only one had any growth, two measly plants. The two center cups have a total of six Thai basil seedlings ready for transplanting.

Mammoth Italian basil and some oregano that overwintered pretty well on the window sill.

U is for Udon (Noodles that is)

Noodles are ubiquitous in many cuisines and udon, a soft, thick and chewy wheat noodle, is one of the many Asian forms I hadn’t tried until I found them fresh at my local, cut-rate, grocery store.

Vacuum sealed in individual portions, they’re removed from the package and added to a pot of boiling water where they take only three minutes to cook to the al dente stage. Rinsed thoroughly in cold water and then well drained, they can be served either hot or cold.

Closeup

Dan Dan Noodles … the noodles are topped with the meat sauce, sambal oelek and green onions … stir it up and dig in.

Tofu and red miso soup served over a half package of udon noodles with a poached egg for garnish.

Hokkaido-Style Corn, Chicken and Milk Miso Soup

A recent purchase of a bundle of kale and a sparse pantry led to some net surfing where I ran across a recipe for this hearty version of miso soup.

It’s similar to a corn chowder, which can be kept vegetarian with tofu as the protein instead of the chicken the recipe called for. I included both as I had some diced tofu in my freezer, as well as what turned out to be 6 oz of diced chicken breast. The recipe called for cabbage as the vegetable. Funnily enough, kale is considered a member of the cabbage family. (I did NOT know that.)

Hokkaido-style Corn, Chicken, Milk and Miso Soup – serves 5

4 cups of water and 1 vegetable stock cube (or 2 tsp dashi powder)
1 cup milk (or soy milk)
1 cup white cabbage, finely shredded (or kale)
1 green onion, white only, finely sliced
1 cup of fresh, canned or frozen corn
1 tbsp butter, vegetable or sesame oil
6 oz (~ 200g) chicken breast or leftover cold chicken, cut into pieces (or firm tofu, TVP or quorn)
1 tbsp dried seaweed, soaked in 1/4 cup warm water, drained and julienned
~1/2 cup of white miso** (adjust for taste)
salt and pepper (white or black) to taste
green onion tops, sliced thinly, for garnish

** All I had was red miso paste so that’s what I used

Heat up the water in a pot and dissolve the vegetable stock cube or the dashi powder in it.

Prepare the veggies while the water comes to a boil.

Saute the cabbage and onion in a large saute pan with the butter or oil until it’s just turning limp. Add  the chicken cubes if added raw and brown briefly. Add the corn and briefly saute at the same time.

Add the soup stock to the saute pan and simmer until the chicken is just tender.

Place the miso paste in a small bowl and add about 1/2 a cup of hot stock. Mash up the miso as much as possible. Add an additional 1/2 cup of stock and stir until the miso paste is dissolved.

Add the milk to the saute pan, and bring up to a simmer. (Add the cut up chicken if using leftover chicken and heat through.)

Add the dissolved miso and drained seaweed to the soup. Taste and adjust seasonings.

Garnish with green onion tops and serve.

Mushroom Miso Soup with Butternut Squash Ravioli

You can whip up a great soup in 15 minutes with a few simple pantry and fridge/freezer ingredients, like this white miso soup with fresh mushrooms and frozen butternut squash ravioli. A sprinkle or two of green onions and you’re all set.

Mushroom Miso Soup with Butternut Squash** Ravioli – serves 3, generously

6 cups chicken, vegetable or dashi stock (6 cups water and 2 tsp dashi powder)
2 tbsp white or red miso paste
1 tsp dried wakame (seaweed), soaked in 1 cup cold or warm water, thinly sliced
5-6 sliced white button mushrooms
9 frozen butternut squash ravioli
1-2 stalks green onion, thinly sliced as garnish
salt and pepper to taste

** Use whatever kind of ravioli, tortellini or wontons you have available

Place the miso in a small bowl.

Bring the stock to a boil in a medium sized soup pot. Add the soaked seaweed and mushrooms to the pot. Season with about 1/4 tsp of salt and 1/4 tsp ground black pepper.

With a ladle, transfer about a cup of the hot liquid to the miso in the bowl and mix gently with a spoon or whisk to dissolve the miso.

Add the frozen ravioli to the remaining hot liquid in the soup pot, cover and cook for 5-6 minutes until the ravioli are tender.

Take the soup pot off the heat, and stir in the dissolved miso. Taste and adjust salt and pepper as needed.

Spoon a couple of cups of soup into each bowl and add 3 ravioli per person. Sprinkle green onion over the top and serve.