Miso soup, rice, and salad

I could literally live off miso soup, rice, and salad if I had to. It’s easy on my tummy and makes me feel warm and comfy. It’s the kind of food that I was raised on, as a picky child with particular tastes, it was the one constant that Mom could count on that I would never refuse.

Some things never change. I still love miso soup.

Miso Soup
(Champuru Style)

NOTE: All measurements are approximate according to my eyeball
3 c. water
1/2 packet of hon dashi
3 Tbsp. white miso
1 egg, scrambled
1/2 block firm tofu (or 1 block silken tofu), cut in small blocks
mizuna, coarsely chopped (optional)
wakame (optional)
green onions, chopped (optional)
aburage, sliced (optional)

In a pot, heat water to a boil and add hon dashi. In a separate bowl, take a few tablespoons of soup stock and dissolve miso. Add to hot water and lower heat. Add scrambled egg. (Or if you wish to have a whole egg, do not scramble and let boil in soup until firm.) Add tofu and/or optional ingredients last. (If adding mizuna, use both stems and leaves. I add this last so it doesn’t overcook and become too wilted. Usually if I use mizuna, I don’t add green onions.) Don’t let your soup boil after you have added the miso. Serve and be cozy!

NOTE: My family’s miso soup recipe is much milder than those at a Japanese restaurant. (I think they use red miso?) You can always adjust the amount of miso/hon dashi to suit your taste buds. Some people even add carrots, onions, fishcake, and other tasty bits to their soup. It’s all up to you!

[tags]food, recipe, Japanese cuisine, miso, soup, tofu, simple, home cooking, local, Hawaii[/tags]