Ahh … as you lift a bowl of miso soup to your lips, and the smell of the steam meets your nose, there’s a short moment when you feel that everything is going to be alright. We love the taste of red miso. Its flavor is a little richer and earthier than white miso, which is sweet. Since coming back from Japan, miso soup has become my comfort food. Funny, huh? Even though this recipe isn’t as authentic because it’s made with vegetable stock instead of dashi, it was still warm, comforting, and nostalgic. I highly recommend it this fall!
We had marinated some skirt steak in our own teriyaki concoction (equal parts soy sauce and mirin, a splash of sake, two spoonfuls of sugar, and some crushed garlic) for a few hours, then BBQ-ed it. We served it with the miso soup, steamed rice, cucumbers marinated in rice wine vinegar, sugar, and chilies, and a bottle of sake.
Warm, Comforting Miso Soup for 4:
6 cups vegetable stock
3 TBS dried wakame seaweed
3 scallions, thinly sliced
4 TBS red miso
9 oz. firm or semi-firm tofu, cubed
- In a pot bring stock to a simmer.
- Meanwhile, soak the wakame seaweed in fresh water for about 10 minutes. Drain.
- Add the wakame to the stock and simmer for 1 minute. Add scallions and simmer for 1 minute more. Turn off the heat.
- Add the tofu and gently stir.
- Transfer a little broth from the pot to a small bowl. Dissolve the miso into the broth and then return to the pot.
- Stir gently for a minute to allow the miso to steep, then serve immediately.