Shiro Miso Soup
Tofu, Edamame, Nori
I love to make soup…
- Chicken Soup with Fresh Herbs and Matzoh Balls
- Pho Bo
- Cauliflower Soup with Roasted Brussels Sprouts
- Roasted Turkey Barley Soup
- Udon Noodle Soup with Beef and Shiitake
…just to name a few. It’s funny to think that I have enjoyed many a bowl of miso soup in Japanese restaurants over the years, yet I never thought to prepare it at home. The soup is wonderful. It takes only minutes to prepare, it is light, yet simultaneously hearty and satisfying with intriguing complex flavors.
Add dried bonito flakes (katsuo bushi). Simmer for a few minutes, then pour through a sieve to strain out the bonito flakes. This is now the soup stock (dashi).
Add frozen shelled edamame to the stock. Bring the stock up to just below boiling then add cubed firm tofu and strips of roasted seaweed (nori). Simmer for 5 minutes. Dissolve 4 T. of Shiro Miso in an equal amount of water. Pour the miso into the stock.
Turn off the heat. Stir gently. Serve.
Triple Legume Love:
- Miso – fermented soybean paste
- Tofu – soybean curd
- Edamame – boiled green soybean
I am submitting this miso soup along with its heart-shaped nori to Susan, The Well-Seasoned Cook, for her Legume Love Affair event. This event features recipes that showcase the legume as the central ingredient.