I have been craving miso soup for forever and a half.
From what I’ve read, miso soup is characterized by a stock of dashi, which is composed of dried fish and/or seaweed and/or mushrooms, into which softened miso, or fermented soybean paste, is suspended.
The rest of the ingredients are up to you, really. Traditionally the ingredients are limited to two or three items, chosen for their contrast: items that float versus items that sink, contrasting colours, textures, shapes, and flavours. But you can put in whatever you want.I had a fun time at the Magic Wok Grocery this afternoon and I went a little crazy with possible ingredients. In this case, though, I wanted to limit myself, so I picked out preserved turnip (rather salty and crunchy), which I cut into slivers:Kai-lan, or Chinese broccoli, which is both sweeter and more sour than regular broccoli, if that makes any sense. It’s called ‘broccoli’ for that little vestigial flower thing at the top.Also it’s nice and crisp. I chopped it into small pieces and sort of julienned the stalks:Dried mushrooms. Nuff said about those. I bought all sorts of weird fungus, but I decided to take it easy on my first try and went with a western medley:A nice dark soba (buckwheat noodles) which I broke in half for easier eating:Dashi is non-existent here, so I decided to McGuyver up my own. I used a combination of powdered vegetable stock and dulse flakes. It’s the dulse that makes this recipe into a Newfoundland recipe, as the stuff is harvested right off the coast here. The dried mushrooms I added to the stock early so that their essences could mingle as well.
Here is what I did. I’ll try to quantify things for you, though I mostly just went with “some” and “a little”.
Start with about 4 cups water. Add in 2 heaping tablespoons powdered vegetable stock and bring to a boil.Reduce heat, plop in about 3/4 cup dried mushrooms and 2 tablespoons dulse flakes and allow to simmer for 20-30 minutes. This is so your mushrooms can absorb all the water they need.Add 1/4 cup slivered preserved turnip. It gets less salty once it’s in the soup.About ten minutes before serving, chuck in a small bunch of soba.Five minutes before serving, add in about 1 1/2 cups chopped kai-lan.Dissolve about 1 1/2 tablespoons miso (I used the hatchi variation) in the broth (it’s easier to do this if you scoop out some of the broth and mash it into that first) and serve hot.
Miso is meant to be made up fresh each time, but I hear that leftover soup is also good cold. I could be wrong but I’m taking it for lunch tomorrow so we shall see.
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