Last week, I was delighted with a special treat. My assistant and friend, Sophie, assembled for me a fresh “make your own miso soup” kit. She had traveled to a massive Asian grocer in the Chicago suburbs with someone who guided her through the store and the foreign ingredients. Sophie purchased everything needed for Miso Soup, including fresh tofu (mmm… so silky, so smooth!), seaweed, and miso paste with dashi stock. She kindly delivered my personal miso kit in a petite tower of plastic containers with her handwritten instructions tied atop.

Despite her promise of ease, I was a bit intimidated. I don’t know why. Having sipped miso soup in many restaurants, it clearly does not involve too many ingredients. Still, it was all new to my kitchen. I found what Sophie promised was true – it is so easy to make and I discovered a fun, surprise element of the process. The seaweed she gave me was dried and each piece was about as big as a pencil eraser. Upon hitting the boiling water… poof!..it exploded into a full square of soft seaweed. I almost squealed with delight. It reminded me of those little capsules you get as a kid that go in your bath and turn into shaped sponges in minutes!

If you have an Asian grocer nearby – don’t be scared – truly, it really is so easy! Try this easy spring roll recipe while you are at it. And, to congratulate yourself on a fancy Asian meal, sip a lychee martini while pulling it all together.

p.s. In the upper corner of the photo, you will see the Green Tea cookies and almond Pokey sticks Sophie also gave me. mmmm.. the perfect sweet, crunchy treats to top off the meal.

Miso Soup
3 1/3 cups water
1- 1/2 oz. dried seaweed
4 Tbsp miso paste with dashi stock
Tofu, diced in small squares

Boil the water. Add seaweed (a little at a time to your desired amount) and boil for 2-3 minutes. Turn off heat and gently dissolve the miso paste in the water. Reheat the soup and add tofu (as much or as little as you like). Turn off heat as soon as water starts to boil and serve hot.

Related Posts with Thumbnails

13 Responses to “Who Knew Miso Soup Was So Easy?!”

  1. sponge cake bob Says:

    yum yum yum..that looks so good right now for my breakfast here in SF..
    so whats the dealio with the spring roll, the mystery packets in the background and the soda..and goldfish nigiri?

  2. rachel Says:

    That’s what I say every time I make miso soup. That and why don’t I make this more often?

  3. Roomie Says:


  4. EB Says:

    I can’t believe you just whipped up spring rolls to go with! By the way…. where can I get my very own Sophie?


  5. tommy Says:

    Now you can start experimenting with different types of miso! I’m using barley miso at the moment and the flavour is very deep. Some people prefer the sweeter white miso. In case you’d like to know, the seaweed you’re using is called wakame.

  6. Organic Green Tea Says:

    This Organic Green Tea is tea made out of the leaves of camellia sinensis, this tea undergoes such a good procedure that it prevents the tea from oxidation, in other words, this undergoes a process in which minimal oxidation occurs, and this is an advantage for when we start to drink this product. This tea is originally from china, and this is a tea that has got so many advantages to the people who drink it, that it quickly became a popular drink all over the world, and trusts me, you are going to want to become one of these people who get nothing but incredible benefits out of a tea like this.

  7. Johnny Bathos Says:

    Em, delicious

  8. google emoticons Says:

    msn emoticons…

    Emoticons are becoming a cultural icon of their own kind. With this fun, and often corky graphics recipients possess the ability to comprehend the sender’s mental states thoroughly via chat and instant messenger services literally at any given time. Th…

  9. Chan Zorc Says:

    Most asian foods are tasty specially those fermented foods. `

    <a href="Latest article content on our personal homepage

  10. Hermina Derossett Says:

    Western cuisines tend to use ‘pairs’ that share many flavours,’ say the researchers in a paper published in Nature. ‘But east Asian cuisines tend to avoid ingredients that share them. This investigation opens new avenues towards understanding culinary practices.’`

    Our favorite blog

  11. healthkicker.com Says:

    Hi, its nice paragraph regarding media print, we all understand media is a fantastic
    source of information.

  12. Equinox Says:

    Appreciating the hard work you put into your blog and in depth information you
    provide. It’s awesome to come across a blog every once in a while that isn’t the same out
    of date rehashed material. Excellent read! I’ve bookmarked your site and I’m including your RSS
    feeds to my Google account.

  13. Pure Garcinia Cambogia Says:

    Hi there would you mind letting me know which hosting company you’re using? I’ve loaded your blog in 3 completely different internet browsers
    and I must say this blog loads a lot quicker
    then most. Can you recommend a good web hosting provider at
    a reasonable price? Thank you, I appreciate it!

Leave a Reply

Babble 2013 cake greek favorites breakfast cookies buttermilk love main kids vegetarian starters sides soup salad desserts
POPSUGAR Select Food