Wednesday, February 20, 2013

The Japanese Chef in Me {Michael Chang's Miso Soup}

 One Year Ago:
We love Miso soup.
David has asked me for years to try making it.
I asked one of my Facebook friends, Michael Chang of The Chef In Me, if he had a good recipe and he was quick to provide.

Two weeks Ago.
We love Miso Soup.
I comb back through Michael's page until I find his note to me with recipe.
I comb for all my ingredients. I order.
They arrive.
I cook.

That's it.
So good.

Try it.

What you need:
1 gallon water
a piece of konbu (dry seaweed)
1 cup of miso
1 TBSP Hon-dashi (Japanese fish soup stock)
1 TBSP mirin (sweet rice wine)
1 tsp of sake.
1/4 cup wakame (salted dry seaweed)
tofu cubes (I used whole pkg = 1 lb?)
2-3 scallions chopped, green and white parts

In large stock pot add 1 gallon water and a piece of konbu and bring it to broil. Once boiling add 1 cup of miso, use a whisk to dissolve.  Then add Hon-dashi, mirin and sake. Remove the Konbu.  Add wakame, tofu cubes and scallions and simmer for at least 30 minutes for tofu to absorb the flavors.

I then refrigerated and put 2 servings in crock pot each morning on low to enjoy for lunch..... YUM!

Did I mention WE LOVE MISO SOUP?
Well, we do.
And I make awesome Miso..... Thanks Michael for teaching me how <3

p.s. be sure and check out Michael's Page on Facebook

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