Thursday, July 31, 2014
Miso Shiitake Soup With Tofu
I picked up some SHIRO brand miso paste (made with non-GMO soybeans) and some GENKAI Ito WAKAME dried seaweed yesterday at the international market when I was on the way home from getting new rubber put on my Nissan Versa tour bus. (Only two...what you might call semi-retirement.) I also replenished our stocks of sesame oil and ZIYAD brand Red Hot Pepper Paste.
I have a shallow stainless steel pot that I like to use for things like this. I put it on a medium heat, and added a splash (about a tablespoon, plus or minus) of sesame oil. Once the oil was hot, I added the vegetables that I had already prepped...some small-diced onions, some thinly-sliced celery, and some julienned (small thin sticks) carrots...along with the ginger and about a tablespoon of garlic.
Once the mushrooms had softened, I added 4 cups of water and 4 tablespoons of the miso paste. After the paste dissolved into a broth, I added the seaweed and the tofu. Then I covered it and set it on simmer for a couple of hours. You could probably go shorter than that, but I like to give hot soups as much time as I can.
Don't be afraid to try this at home. I'm glad I did, You can use whatever vegetables you have handy, and the brand name items I used were what was available at my local international market. Use whatever you can find brand-wise.