I love miso soup! Well, we all know how much I love soup in general, but I quite enjoy the brightness of the clear broth and the abundance of green veggies in this miso soup. This is an easy, nourish and attractive from scratch recipe of miso soup that has just enough different textures and tastes to make it an interesting supper and not just a before dinner soup.
Usually the base of a flavorful dashi, a Japanese-style soup stock.
I suppose you could make this dashi out of a variety of ingredients but for this Nina-friendly recipe we chose dried shiitake mushrooms, fresh ginger and fresh cut celery. This shiitake dashi is earthy and rich, but it also has the spice and brightness of ginger.
D A S H I I N G R E D I E N T S
5 cups Water
7 dried or fresh Shiitake Mushrooms
7 slices fresh Ginger
2 stalks Celery; sliced (or a small bouquet of parsley)
Pad Thai Noodles
S O U P I N G R E D I E N T S
4 ounces extra firm Tofu; dried and cut into small cubes
1 cup packed Baby Spinach leaves; julienned
1 cup Snow or Snap Peas; sliced on a biased
3 Tbsps. mellow white Miso Paste
a splash of Rice Wine Vinegar; to taste
a few drops of Toasted Sesame Oil; to taste
a light sprinkle of Red Pepper Flakes; to taste (a little goes a long way/ they get spicier
the longer they sit in the soup)
P R E P A R A T I O N S
Wash and clean all fresh produce.
Wash and clean all fresh produce.
Place all of the dashi ingredients into a small soup pot with a lid and bring the water to a boil. Then lower the heat and let the broth simmer for 30 minutes.
While the dashi is simmering, cook the noodles and also heat a small pan with cooking oil and then fry the tofu cubes in medium to high heat until they are golden and crispy on all sides. Season the tofu with a splash of soy sauce or salt.
Strain the vegetables from the hot dashi and, when they are cool enough to handle discard the ginger and celery/parsley pieces and slice the mushroom caps into strips.
Strain the vegetables from the hot dashi and, when they are cool enough to handle discard the ginger and celery/parsley pieces and slice the mushroom caps into strips.
In a small bowl, stir together the miso and a ladleful of the dashi and then stir it into the soup.
Place the tofu cubes, some of the pad thai rice noodles, mushroom strips, snap peas and the julienned spinach into soup bowl and then ladle the miso broth over top.
Finally, add a few drops of sesame oil and a sprinkle of red pepper flakes into each soup.
Serve immediately while it is still hot. Enjoy!
Nina
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