Miso Hungry for Miso Soup

“Miso, miso – fighting in the dojo – 

miso, miso – Oriental prince in the land of soup!”
The Mighty Boosh

This light, brothy, flavourful soup is rich in minerals and calcium and is just so good.

I came from a pretty sheltered, uncultured small town with only a couple chain family restaurants in it, and my family really didn’t do “ethnic” food aside from Hungarian at home.  When I grew a bit older and started hanging out with Trevor, he introduced me to eating Japanese food. Miso soup (pronounced mee-so) was one of the first things I had and I was in love immediately – with the soup and him! – so it has kind of a special place in my heart.  My love of all things Japanese is deep and abiding.

4 cups water
1/3 cup miso (can be found in Asian markets and health food shops)
3 green onions, chopped
1 tbsp shredded nori or wakame seaweed
1/2 block firm silken tofu, cut into 1 inch cubes
dash soy sauce (optional)

Bring water to a slow simmer and add seaweed. Allow to simmer at least 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.

Reduce heat to very low and add the rest of the ingredients. Stir until miso is well dissolved. Its best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup. Makes 4 servings.

Additional add-ins: soaked shiitake mushrooms are really nice in it, as are sliced button mushrooms.

Note: Miso soup at restaurants often has bonito (dried fish flakes) in it. Don’t forget to ask!

– Crystal