dsc00664miso

I have long promised a friend that I will post a recipe of my homemade miso soup. Unfortunately, I haven’t been staying long in the kitchen lately, I once made the soup and even included photos, I totally forgot where those are!

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Since this week is a no-school-week, I took my daughter to school with me (I am no schooler so we are exempted, hah!) after 4 hours of listening, writing, and hands-on and even though she was just behavely sitting there, she asked for lunch, japanese to be exact!

Off we go to the nearest one I know, Kyoto Sunrise…as was posted before this place is among the kids’ favorite. We were happy enough to find an occupied table for two, this place tends to get jampacked sometimes.

Anyway, I am only using this photo for the recipe…I’m pretty sure, all miso soup recipes are the same.

Well, no part of the soup is red, just the bowl πŸ™‚ Hope this is accepted as red.

Ingredients:

* 3 cups dashi soup stock
* 1 block tofu
* 3-4 tbsps miso paste
* 1/4 cup chopped green onion

*few strips of wakame seaweed

Preparation:

dsc006651Dashi soup stock is a basic ingredient for many japanese food. There are also many ingredients used for it like kombu (dried kelp), katsuoboshi (dried bonito flakes), hoshi-shiitake (dried shiitake mushrooms) to name a few. I always use shiitake mushrooms, since it is always available at the asian store, if there’s a japanese store near you then that’s better. (Pinky, thanks to you I was able to find one near Hotel Carlton!) For 4 cups of water, soak 4 shiitake mushrooms in 10 minutes. Put in a pot, then bring to boil, remove from heat and leave for 20 minutes. Strain the broth but dont throw the mushrooms, you can use it fotrchopsuey or beef broccoli! πŸ˜€

You can then refrigate the remaining stock and use it later on. Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes. Add the tofu in the pan and simmer for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir gently. Turn off the heat and add seaweeds and chopped green onion.

Note:
Do not boil the soup after you put miso in.
You can use Aburaage, thinly sliced and deep-fried tofu.

Now, the little girl loves this soup, she finished the whole bowl that she was barely able to eat her bento. We forgot todsc006633 take it home lol! I anyway had Fisch-don, rice topped with grilled salmon, tuna, and another fish I am not sure of plus vegetables. I just noticed that this one is like leftovers put in together…:D I wouldn’t order this again lol.

All in all it was a good lunch, the serving was too much for the two of us so we opted to take home what remained of the sushiΒ  and the rice dish, unfortunately we forgot to wait for it and left immediately. lol.

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