Leaning heavily towards vegan since I've decided to get my body healthy, I've added some new recipes to our menu. I watched video after video on this one to make sure I get as authentic as possible and I'm loving this soup. It's a Japanese version of chicken noodle soup. The US has chicken noodle soup, Japan has miso soup. It is extremely comforting and from what I understand packed with nutrients. I highly recommend buying the ingredients from an Asian market. I originally purchased my ingredients from Whole Foods and believe me you will save a boat load of mullah going to an Asian market. So far this is the only recipe I eat tofu with as this soup introduced me to this soybean. I'm still a little cautious as there is so much controversy over it. Processed is processed, right?
Here is what you will need for Dashi base (soup stock):
(2) four inch square pieces of Kombu (dried seaweed)
2 handfuls Bonito flakes (not interested in processed bonito flavoring). These are fish flakes from the bonito fish.
6 cups water.
This video will show you how to make stock:
This webpage is great as well. How to make Dashi
Once you have your stock you will need:
White miso paste (the lighter the paste, the sweeter and milder) I like Kabuto
Veggies (I use carrots, julienned)
Udon noodles (I found already cooked, refrigerated organic udon noodles at Costco)
Mushrooms, sliced, stems removed
Baby spinach
Green onions
Soft tofu
Add carrots to stock and mildly boil to just crisp. Turn to low and add udon noodles, mushrooms, tofu, and baby spinach, and yes, in that order. Take a ladle of broth and put it in a bowl and sift miso paste in broth till well blended and not lumpy, return to stock. Add green onions. Heat through and enjoy.
Serves 4
Here is another good video on making miso soup. You will find if you go to YouTube and type in miso soup there are a plethora of videos for you to learn from. I would suggest staying away from using bonito flavoring myself.
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