Do you have a good miso soup recipe on hand? I really want to try making it.
For Christmas last year, JMM got a Japanese cookbook with a really simple, if not the most authentic, one-pot miso soup that we love:
Soak 1 tablespoon of wakame in a bowl of warm water for 5 minutes (it’ll expand like woah). Meanwhile, bring 4 cups of water and a teaspoon of bonito powder to a boil, then add the drained wakame and simmer gently for 10 minutes. Spoon some of that into a bowl (pro-tip for lazy cooks: the same bowl you soaked the wakame in, which is preferably also your serving bowl) and whisk in 2-4 tablespoons of red or white miso with a fork. Stir that back into the soup, not letting it come to a boil again. And you’re done!
When we’re feeling fancy we add thinly sliced mushrooms, cubed tofu, or cooked/rinsed buckwheat noodles to warm in the simmering soup or garnish it with chopped scallions, but usually we don’t.
(And if you want to get authentic-er, soak a 2-inch piece of unrinsed kombu in the 4 cups of warm water for 30 minutes or an hour before starting. Remove the kombu before simmering the stock with a handful of bonito flakes for 15 minutes. Strain that — you’ve now made dashi stock — and continue with the recipe.)
I thought of this post by thanksforsharing yesterday, after our good friend A who was set to come over for dinner asked at the last minute if his coworker could join us.
When we invited A we’d already made a joke of how our apartment was a mess because we’re painting the floors. Because we’ve known him for so long it was a non-issue — JMM lived with him for years in college and A’s messiness was a topic of much joking/anger. The added guest, though! He was lovely, and also apparently unfazed by the bed in the kitchen, the piles of belongings lining the walls, and the faint smell of drying paint, yet the tarof-obsessed Iranian hostess in me was silently freaking out that the fantasy of the apartment (one that is often a reality even without guests!) was shattered.
But probably a good lesson in flexibility, all in all.
(Whispery appendix one: no photo of the dinner, but we had pasta with parsley, chicken, and vegan cashew alfredo sauce, leeks vinaigrette, carrot-fennel soup, and bread, with CSA pears that we ate for dessert while walking down to the water for A’s guest to see the skyline.)
(Whispery appendix two: barring extreme circumstances, extra guests should always, always be welcomed, don’t you think?)
It surprised me, too! I threw the grapes in expecting something like this Orangette recipe for roasted sausages with red grapes, which I’ve made before and loved. But whereas regular thumb-joint-sized supermarket grapes get tender and soft but stay in their own skins, these teeny CSA grapes (“Reliance” variety) immediately split, and the innards melted while the separated skins got tender. If only the grapes in this week’s CSA share weren’t seeded, I’d totally do it again.
mikereview said: WE’RE HAVING FRENCH FRIES AND BACON.