Wednesday, December 7, 2011

Miso & Soba Soups

I must admit that we had never used tofu in our cooking before it came in our produce box one week. After planning meals using nearly all of the other produce in the box, and using part of the tofu in a stir-fry, I did an internet search to figure out what to do with the rest. The first recipe we tried (after the stir-fry) was a dish that my daughter loves when we go out to eat at Asian restaurants, Miso soup. 


It turns out that it is extremely easy to make once you find the Miso paste; I'll save you some trouble and tell you that Miso paste is refrigerated. You won't find it near the bouillon, or near the asian foods on the shelves at the grocery store. (It might be found elsewhere at the grocery store, I don't know). You could probably find it at Super China market if you looked in the right place; we obviously did not.  We finally found it at Pirate-O's Market after asking an employee for help. It is organic too, for anyone who is interested.


Also, there are several kinds of Miso paste available. I remember Red, White, Mild and something else... the White is more mild than the Red, and I assume that the Mild is even more mild than the White. We got the "Mellow White," and it tastes quite a bit like what we have tried at different restaurants, perhaps just a bit creamier. Yum.




Simple Miso Soup


Miso Soup Recipe


2 teaspoons chicken bouillon granules (authentic recipes use Dashi, a fish-type of bouillon)
4 cups water
3 tablespoons white miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

In a medium saucepan over medium-high heat, combine bouillon granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.


recipe adapted from allrecipes.com


Soba Soup

Several stalks of bok choy
1 large carrot, or 2-3 smaller carrots
2 teaspoons chicken bouillon granules
4 cups water
3 tablespoons white miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Peel the carrot and slice very thinly into thin pieces.
Remove the leaf portion from the bok choy and slice the stalk as you would celery. Cut a few of the leaves into strips. The remaining leaves can be saved for a salad or stir-fry.

In a medium saucepan over medium-high heat, combine the bouillon granules and water, bring to a boil. Add the bok choy stalks and the carrot and cook until tender. Reduce heat to medium and whisk in the miso paste. Stir in tofu. Separate the green onion layers and add them to the soup along with the bok choy leaves. Simmer gently for 2-3 minutes. Serve.

Inspired by a recipe from Almost Meatless by Joy Manning and Tara Mataraza Desmond


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