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Year of the Soup: Week 2
I forgot how long it takes to boil rice. We were starving after a yoga class at Corepower, and decided this was the perfect time to roll our own sushi for the first time. Unfortunately, we had not pre-made the rice, and had a good 30-45 minutes until mealtime. I couldn’t wait. I needed food. Now.
With a 20-min cook time, Basic Miso Soup seemed like an excellent idea. And thus it became the second soup of 2010. It cooked really quickly, and totally satisfied my need for a pre-sushi starter course. I swapped carrots in for greens, since I had none. I also forgot to dissolve the miso paste in broth before putting it into the pot. In my hunger-induced impatience I just threw it in, noticed the lumps, and proceeded to whisk it with a fork. It got the job done, but it also pulverized the tofu into unappealing chunks. I don’t recommend that technique. It makes an ugly soup (as you can see in the photo.) At least the sushi looked good :)
Basic Miso Soup
Ingredients
- 2 cups vegetable broth
- 1/2 cup cubed firm tofu
- 1/4 cup chopped winter greens (or carrots in my version)
- 1/4 cup chopped green onions
- 1 Tbs. red miso paste, or to taste
Directions
- Simmer broth in small saucepan over medium-high heat. Add tofu, greens and green onions, reduce heat to medium, and cook about 5 minutes, or until greens are just wilted.
- Stir in miso, and barely simmer (do not boil). Remove from heat, and serve immediately.