Todays post was requested by a friend of mine. I wont go into depth about miso because, really this post is just about the recipe.
I first heard of miso soup when i first met a Japanese friend of mine. My first taste was wonderful but try as i might i just couldn't recreate the taste. It took awhile for me to realize that you can't just go and buy any old miso paste and expect it to taste exactly like you imagine. After much trial and error I finally found a miso paste I like. You see there are so many different types of miso.
If you are looking for a great intro to miso paste i suggest you follow this link. It's informative and i couldn't explain it in depth like that better myself.
The type of miso i have been slobbering over is this one:
It's salty, sweet and utterly delicious. It is my opinion that the ingredients in your soup are not important compared to the type of miso you use. if you don't enjoy or love the taste of the paste you are using then it doesn't matter what type of ingredients you use. So far this paste is a winner for me.
I call this Mix n' Match Miso because it isn't traditional, rather you can grab any ingredients you like and toss em' in.
Here is today's Mix n' Match Miso:
Ingredients:
water
3 cups water
3 tbsp miso
1 serving soba noodles
white onion (to your taste)
spinach 1/2-1 cup
1 clove garlic, smashed
2 eggs, soft boiled and yolky
2 slices ginger
Preparation:
boil a pot of water and cook the Soba according to package directions. Once done immediately strain and transfer to an ice bath or rinse in very cold water. When chilled, drain and set aside.
In a clean pot bring 3 cups of water to a boil, add your onions, ginger and garlic. While your water is heating up mix a few tablespoons of hot water from your pot to your miso paste and stir to dissolve. once your water is at a boil add the miso quickly and stir to dissolve, this should take only a minute, remove from heat.
In a large soup bowl place your spinach. Carefully pour half the broth into the bowl and then add the noodles then top the bowl off with the rest of the broth, or as much as your bowl can hold and place your eggs on top.
voila!
i confess, i ate the eggs first!
** Remember to add the miso LAST. If you have veggies which require more cooking time then add them to the water ahead of time. The miso should be cooked as LITTLE as possible, you want it to dissolve into the broth but don't over cook it as it should take any where from 10 seconds to a minute. If you mixed the paste with a few tablespoons hot water and gently dissolved it to a thick sludge-like consistency then once you add it to the pot it should take seconds to dissolve. After which immediately remove from the heat.
Please don't forget that the miso paste you use is the STAR of the bowl, everything else is just filler.
Bon Appetite!
I hope you enjoy your own Mix n' Match Miso Soup as much as I enjoyed mine!
Remember to comment, subscribe, enjoy!
xoxo, RainSmurf
I first heard of miso soup when i first met a Japanese friend of mine. My first taste was wonderful but try as i might i just couldn't recreate the taste. It took awhile for me to realize that you can't just go and buy any old miso paste and expect it to taste exactly like you imagine. After much trial and error I finally found a miso paste I like. You see there are so many different types of miso.
If you are looking for a great intro to miso paste i suggest you follow this link. It's informative and i couldn't explain it in depth like that better myself.
The type of miso i have been slobbering over is this one:
It's salty, sweet and utterly delicious. It is my opinion that the ingredients in your soup are not important compared to the type of miso you use. if you don't enjoy or love the taste of the paste you are using then it doesn't matter what type of ingredients you use. So far this paste is a winner for me.
I call this Mix n' Match Miso because it isn't traditional, rather you can grab any ingredients you like and toss em' in.
Here is today's Mix n' Match Miso:
Ingredients:
water
3 cups water
3 tbsp miso
1 serving soba noodles
white onion (to your taste)
spinach 1/2-1 cup
1 clove garlic, smashed
2 eggs, soft boiled and yolky
2 slices ginger
Preparation:
boil a pot of water and cook the Soba according to package directions. Once done immediately strain and transfer to an ice bath or rinse in very cold water. When chilled, drain and set aside.
In a clean pot bring 3 cups of water to a boil, add your onions, ginger and garlic. While your water is heating up mix a few tablespoons of hot water from your pot to your miso paste and stir to dissolve. once your water is at a boil add the miso quickly and stir to dissolve, this should take only a minute, remove from heat.
In a large soup bowl place your spinach. Carefully pour half the broth into the bowl and then add the noodles then top the bowl off with the rest of the broth, or as much as your bowl can hold and place your eggs on top.
voila!
i confess, i ate the eggs first!
** Remember to add the miso LAST. If you have veggies which require more cooking time then add them to the water ahead of time. The miso should be cooked as LITTLE as possible, you want it to dissolve into the broth but don't over cook it as it should take any where from 10 seconds to a minute. If you mixed the paste with a few tablespoons hot water and gently dissolved it to a thick sludge-like consistency then once you add it to the pot it should take seconds to dissolve. After which immediately remove from the heat.
Please don't forget that the miso paste you use is the STAR of the bowl, everything else is just filler.
Bon Appetite!
I hope you enjoy your own Mix n' Match Miso Soup as much as I enjoyed mine!
Remember to comment, subscribe, enjoy!
xoxo, RainSmurf
