Yesterday we made some Dashi. Now to put it to good use by using it to make some miso soup. If you’ve ever eaten at a Japanese restaurant, you’ve probably had a serving of this lovely soup, with it’s light cloudiness filled of goodness, with a wonderful warming quality to it. And apparently good for dealing with radiation sickness according to various sources (two links!)
Lots of healthy stuff in this application for sure. Two quarts of Dashi, 1 12 oz. block of tofu for protein, red and white miso, and some scallions for color and texture.
Tofu will need some preparation before getting started on the other stuff, because everything after this goes really fast.
Double wrap it in paper towels.
Then cover with a plate and weight down with one 28 ounce can. These two fourteen ounce cans had to do for me.
After twenty minutes of pressing take it out and slice into quarter inch cubes.
Now for the fun part. This will be really fast if you’ve freshly made some Dashi. Put it on medium heat, medium high if cold. At 100 F, reserve a cup for the next step.
I halved the recipe so this is just a half cup by the by.
Now add some miso. Six tablespoons of dark.
Two tablespoons of white.
Whisk it together thoroughly.
Once your Dashi hits a simmer, add in the cup of miso mixture and mix thoroughly!
Then add the tofu and scallions and heat through, about a minute or so.
Then serve and enjoy!
A great application, warm, earthy and delicious. If you’re in the mood for some meatless umami that you can slurp, this is the AB application for you!
Thanks for joining me and stay tuned for tomorrow’s post.
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