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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

  • 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
  1. 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.
  2. Stir in miso, and barely simmer (do not boil). Remove from heat, and serve immediately.
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