Chunky Miso Soup
Posted September 23rd, 2008 in Food 2 Comments »
It’s been very cold lately…(><) To warm up, I cooked miso soup! You know, miso soup is not always with just wakame(seaweed) and tofu.
Dashi Powder
Dissolve this Dashi powder (stock) into water. The amount is about 4g of Dashi : 600ml water.
You can put lots of things into miso soup, like root veges, tofu, potatoes, konnyaku, legume, fish, clam etc… In Japan we also put pork meat into miso soup too, the dish is called “buta-jiru”. It’s really really nice and I can eat just this with rice.
From left:Konnyaku, Tofu, Wakame
Today I put some root veges (like daikon radish, gobou (burdock), carrots…), tofu, konnyaku, abura-age(deep-fried bean curd), shiitake mushroom, onion, wakame and satoimo taro potatoes. See, from just with one bowl of miso soup you can get lots of nutrition:)
You can also use like this frozen veges. You don’t need to cut, peel or wash, just chuck into the soup:p
Turn off the heat, and then dissolve miso paste. Do not boil the soup after putting the miso paste as it will kill the flavor.
You can actually EAT miso soup, not DRINK 🙂
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Koume…your miso soup looks soooooo delicious!!
Can’t beliebe you cooked it in Australia…are you in Japan now??(^_^)
It is very nice we can get almost all of ingredients when we cook!
I used to cook Japanese food when I was in the USA.
I liked to cook because not only I could get healthy&delicious food
but also I could feel my hometown very close to me.
Eat well and be healthy, Koume~!
Hi Yutsuki, thanks 🙂
I like chunky food, even in curry or pasta I put big chunky veges. I love the texture!
Ha ha, yes, eating Japanese food makes me feel like I’m home. I can’t stand eating just Western style food everyday, so I have to make Japanese food to keep myself healthy and fit!