Miso Soup
I LOVE Japanese food, especially miso soup, but have never really ventured into cooking it until recently. Upon finding a good miso soup recipe, I sat down and wrote down the ingredients needed to make it. Just moving to Philly in 2004 I didn’t know where to go to find these ingredients, since the local Genaurdi’s didn’t have any of it. I knew I had to go to an Oriental Market of some sort but my hectic life in a new city did not allot the time for this. About a week ago we picked up that cookbook and knew I had to try some recipes. This is one of many to come.
Fortune Cookie Oriental Supermarket
Being back in West Palm Beach I can share where I’ve found all of these staple Japanese ingredients. If you’re local and want to try a BIG Oriental Market that is stocked up with all the goods go to Fortune Cookie Oriental Supermarket. The address is 2700 Forest Hill Blvd, West Palm Beach, Florida 33406. They are located just three blocks east of Congress Avenue on the south side. Their number is 561-433-5818 if you’d like to call in advance to assure they have what you’re looking for. They are open 8AM – 7PM PM Mondays through Saturdays and Sunday they’re open from 9AM to 6PM. Be prepared to be overwhelmed with inspiration from the plethora of ingredients they have. Their employees are also super helpful and can help you find everything you need and then some.
Miso Soup
Ingredients
For the dashi (or substitute 2 cups water, chicken broth, or vegetable broth):
6 cups water
6-inch piece kombu (dried black kelp)
1 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional
For the miso soup
12 ounces (1/4 block) silken or firm tofu
4 scallions
6 tablespoons red or white miso paste
Prepare
1. Make the dashi: (See step-by-step instructions: How To Make Dashi): Combine the water and kombu in a 1-quart saucepan over medium heat. Remove the kombu just as the water starts to come to a boil.
2. Add the bonito flakes, if using, and let the water come to a rapid simmer.
3. Simmer for about 1 minute, then remove the pan from heat and let the bonito steep for an additional 5 minutes. Strain the bonito from the dashi.
4. Add additional water if necessary to make 2 cups. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth.
5. Prepare the tofu and scallions: Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
6. Bring the broth to a rapid simmer: Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
7. Mix the miso with 1/2 cup hot broth: Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a dinner fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
8. Pour the miso into the broth: Pour the dissolved miso into the simmering broth.
9. Add the tofu: Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
10. Add the scallions: Just before serving, scatter the scallions over the top of the soup.
Serve in individual bowls: Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.
Recipe Notes
Note: Any type of miso can be used to make miso soup. Restaurants typically use red miso to make their miso soup.
- 2 cups water
- 2-inch piece kombu (dried black kelp)
- 1/2 cup loosely packed dried bonito flakes (katsuobushi), optional
- For the miso soup
- 4 ounces (1/4 block) silken or firm tofu
- 1 to 2 scallions
- 2 tablespoons red or white miso paste
- 3 oz shitake mushrooms (substitute button mushrooms if none)
- Make the dashi: (See step-by-step instructions: How To Make Dashi): Combine the water and kombu in a 1-quart saucepan over medium heat. Remove the kombu just as the water starts to come to a boil.
- Add the bonito flakes, if using, and let the water come to a rapid simmer.
- Simmer for about 1 minute, then remove the pan from heat and let the bonito steep for an additional 5 minutes. Strain the bonito from the dashi.
- Add additional water if necessary to make 2 cups. Alternatively, substitute 2 cups water, chicken broth, or vegetable broth.
- Prepare the tofu and scallions: Cut the tofu into very small cubes, 1/4-inch to 1/2-inch on each side. Slice the scallions very thinly.
- Bring the broth to a rapid simmer: Pour the dashi or broth back into the saucepan and bring to a rapid simmer over medium-high heat.
- Mix the miso with 1/2 cup hot broth: Place the miso in a small ramekin or measuring cup. Scoop out about 1/2 cup of the broth and pour it over the miso. Whisk with a dinner fork or whisk until the miso is entirely dissolved in the water and no lumps remain.
- Pour the miso into the broth: Pour the dissolved miso into the simmering broth.
- Add the tofu: Reduce the heat to medium-low and add the tofu to the miso. Simmer just enough to warm the tofu, 1 to 2 minutes. Do not boil the miso once the tofu has been added.
- Add the scallions: Just before serving, scatter the scallions over the top of the soup.
- Serve in individual bowls: Pour the miso into individual bowls and serve. Miso is best when served fresh. It will settle a bit as it sits in the broth; whisk briefly with chopsticks or a spoon to mix the soup again.
- Any type of miso can be used to make miso soup. Restaurants typically use red miso to make their miso soup.
I leave you with a picture of my new chopsticks I also bought at the Fortune Cookie Oriental Market. If you know me then you know how obsessed I am with Hell Kitty!
