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Miso Hungry

I loooooove miso soup. When I left San Antonio, I had to clean out the fridge and throw away all the perishables. Among them was a lovely tub of miso paste that I’d been hanging onto for ages (it will keep in the fridge up to a year or more). We had a Japanese grocery in SA, and everything there was dead cheap and wonderful! It was there that I bought my miso paste and all the other stuff to put in the soup: wakame (dried seaweed), tofu (available anywhere, really), soy, dried shiitake (if you like), and the sesame/sea salt seasoning that is so popular in Japan. I would have to go to the regular market to get the green onions to garnish the soup. Really, miso is like any other soup. You can put pretty much anything you want in it. These are just some of the things I like in it.

I can’t find a Japanese market here in Baltimore, so I ordered some miso paste from Asianfoodgrocer.com. It finally arrived via fedex day before yesterday, along with some Pocky for Alexis, some extra wakame, some rice vinegar, and some chili sauce.

Finally today I made my miso!

If it looks a little oily, it’s because I fry my tofu before putting it in the soup, and then the oil from the tofu tends to float atop the soup. Frying tofu is, of course, not necessary. I just don’t like the flavor or texture of plain, uncooked tofu.

This miso has wakame, green onion, tofu, and soya in it. I added some sesame/sea salt seasoning just before eating. I use about one tablespoon paste to a cup of water. I prefer white miso to the red and get the kind with no MSG.

1152 days ago MJ   

Comments made

  1. Jax

    There is a Han Ar Reum somewhere in Baltimore. Promise:) Actually I think it’s in Cantonville.

    Do you use Bonito Flakes for the broth? If not, give it a try – makes the soup taste MUCH richer, and more authentic.

    Looks YUM!
    Nov 10, 03:18 PM

  2. MJ

    Yeah, I’ve got both bonito flakes and dashinomoto, but I don’t use them in the miso all the time. Only if I’m feeling like a “fishy” flavor in the soup. I realize it’s traditional to use bonito, but I’m not a huge fan. I managed to find dashinomoto without MSG, too, which was a real trick. Wakame already has that subtle”ocean” taste to it, which is usually enough for me.

    When I want fish in my soup or stew, I have clam chowder or siete mares.

    I’m crazy about sushi and sashimi, though. . .mmmm. . .sushi! It’s been a looong time since I attempted to make any at home. It’s too much work just for me, and I don’t know anybody around here who digs it like I do (well, except for my tutee, Tugba). She and I have agreed to go to a local sushi place for one of our tutoring sessions and talk about phood! YAY! PHOOD and teaching together!
    Nov 11, 02:14 AM

  3. Jax

    I love sushi. And the fish we get here is so so fresh. Sushi parties are one of my favorite parties to throw.
    Nov 11, 11:39 AM

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