The misoshiru (miso soup) of my youth was hearty. My grandmother made it with chunks of vegetables and sometimes white fleshed fish. She used cabbage, daikon, kabocha, yellow onion, enoki, tofu, carrots, sweet potato, and other ingredients that probably needed to be used up. I loved her misoshiru, full of flavor and sustenance—not like the wispy miso soup you find at restaurants.
This video is a follow up from last week’s dashi video. Misoshiru is a perfect way to use up that homemade dashi! I didn’t skimp on the ingredients—it’s like my grandmother’s version that way. I used two types of both red and white miso, which gives a more nuanced flavor, but you can use just red or just white also. Remember the salt content varies so taste as you go. I wrote 1 Tbsp of miso, but use just under 1 Tbsp, then taste. Add more if it’s not salty enough, but do so a little bit at a time.
Misoshiru | みそ汁
Adapted from 和食の基本
Makes 4 servings
½ block soft tofu
½ package enoki
2 ½ cups (600ml) dashi
1 Tbsp miso
2 stalks green onion
Wrap the tofu in a paper towel and set aside. Separate the enoki by hand and cut in half crosswise.
Warm the dashi in a pot over medium heat and dissolve the miso using either a strainer and spatula or a ladle and chopsticks. It’s important the soup does not come to a boil as this changes the flavor of the soup. Add the tofu by tearing off small pieces. Add the enoki and wakame. When the tofu floats, enoki is soft, and the wakame is rehydrated, turn off the heat and serve. Garnish with green onions.
This video was shot by my friend, Kevin Mapp. He’s a photographer and one half of the duo behind the food business, The Rice Creamery. Their gourmet rice pudding is unlike anything I’ve had—the flavors are unique and the sweetness is restrained, just the way I like it! They’re everywhere in the LA food scene—you can catch them at the Autry Farmer’s Market on Saturdays as well as other food events in the area. Follow them on Facebook or Twitter to get updates on where you can taste their latest offerings!