Sunday, September 25, 2011
Second Sunday Post--Miso Soup. . .
The other night I was hungry but I didn't have a lot of time to cook, so I made miso soup. Miso soup can be as basic as heating 1 c. of water, pouring it into a mug, and stirring in 1 t. of miso until it is completely blended into the water. The broth is simply drunk from the mug and is a common, comforting, and nourishing way of enjoying miso soup. And there are all kinds of ways you can go from there to make the soup more complex. I'm sure recipes abound online.
There are several colors of miso, starting with white, which is the sweetest and mellowest type, ranging to dark brown, which has a much stronger taste. I've used them all. Currently I have white miso in my fridge. I actually make two miso spreads (one with tahini and one with almond butter) for toast or crackers, too.
When using miso, it's important not to stir it into broth or soup that is very hot because miso is full of beneficial live cultures (I'm sure you know this) that are killed by heat.
The miso soup I made recently was really basic. I heated what was probably about 3 c. of water, dropped in a Rapunzel brand natural vegetable broth cube and stirred to dissolve it. Then I added a big handful or two of chopped cabbage, a sliced carrot, and a sliced 1/2-onion and cooked the vegetables until they were tender. I removed this from the heat and squirted in some lemon juice and maybe some nama shoyu. Then, when the soup had cooled just a bit, I stirred in about 3 barely heaping teaspoons of miso until it was dissolved. That's it. And it was delicious.
In the journal where I keep my made-up recipes, I wrote down instructions for a similar, but slightly more complex, miso soup that I made about 2 years ago. It was the recipe for the exact soup that is pictured in the photo above (taken from my Gathering Up My Comforts blog). That recipe is below. If you can't read my writing after clicking on the photo, just ask, and I am certainly quite willing to type it out! :-)