Not sure what happened to Summer over here in the land down under, but it seems to have made it self very scarce as of late. Yes, it’s actually looking a lot more like Christmas around here than I initially expected. The warm summer breezes have been swapped for cool windy temperatures with lots of rain. And while it isn’t quite the right form of precipitation falling from the sky for a White Christmas, it is consistent and unforgiving. Mostly when you’re walking to and from work and especialllllly when you’re carrying one too many bags, as I normally am for some reason unbeknownst to me.
Anyway, I have a feeling I jinxed things with my complaints about the hot wind. And maybe also when I was writing Christmas cards and declaring how much I missed the winter. Ooops.
No matter, I can deal with a bit of wet weather and a cooler climate for a while. It makes drinking tea SO desirable and it gives me more excuses to bake and also make soup. SOUP!
Miso Soup that is. I only recently acquired a taste for Japanese food. Seaweed used to completely turn me off. The smell still does a bit, but I’m really getting into vegetable sushi and miso soup seemed like a great idea last week. And let me tell you, it was.
I’ve made it twice now. The second time adding every vegetable in my fridge that was about to go off. It’s a win win. Though I’m not sure if I can call in Miso soup after that. Maybe more like ‘Vegetable soup with some miso in it.’
Either way, I enjoyed it thoroughly.
Miso Soup the Caitlin Way
3 c. of vegetable broth
3 c. of water
6 tbsp. Miso
4 strips of dried wakame
1/2 c. chopped mushrooms
3 stalks of spring onion, chopped
1 carrot, chopped
half block of firm tofu, chopped in cubes
1 head of baby bok choy
Whatever else you have on hand that seems appropriate or not appropriate. Or any vegetable ever.
Bring the broth and water to a boil in a large saucepan and add the wakame. Allow to simmer for 5 minutes or until it is soft. Remove the wakame and chop into much smaller pieces. Add the onion and carrots to the broth and boil until tender. Add the mushrooms, tofu and wakame to the broth and simmer for another 10 minutes. Right before serving, add the bok choy for a couple minutes until just wilted.
Take a spoonful of broth and add 1 tbsp of miso. Whisk it up until combined and then fill the rest of the bowl with soup.
I add the miso to each bowl, as it should not be boiled. You can add it to the pot if you intend to eat all the soup at once, otherwise just add it per bowl. Adjust to your taste.
I used a very light miso in this recipe, so it wasn’t a strong flavour, but I enjoyed it. You can use whatever type of miso you prefer.