Whenever I make a Japanese feast I usually include miso soup. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available. Today, I decided on bay scallops, tofu, enoki mushrooms, green onion, and I happened to have some daikon sprouts, because I had also made hamachi shots for this meal.
Karl’s Shrimp Miso Soup
Filed under Seafood, Side Dishes, Soups
Miso soup is perfect for a weekday meal. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available—a great way to use up any miscellaneous bits of vegetables that you have lying around. Today, I decided on shrimp, tofu, napa cabbage, green onion, and I happened to have some daikon sprouts and slivers of red jalapeño on hand.
Karl’s Shrimp Miso Soup
Filed under Main Dishes, Shrimp, Soups
Several of the recipes I am making for this Sunday’s dinner called for dashi—a few tablespoons here and a cup there. If I’m going to make dashi, I might as well make a miso soup. However, since I am making a lot of dishes this meal, I wanted it to be a simple soup with only a few ingredients.
Karl’s Enoki Miso Soup
Filed under Side Dishes, Soups
I made teriyaki hamburgers and I wanted a vegetable side. It was too late to make pickles, so I decided on a salad. Using what I had on hand I came up with this.
Karl’s Cabbage Salad with Miso Dressing
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Eilene has come down with another cold—I do not know what it has been about this year that we keep getting sick. Jan suggested that I make her chicken soup. A favorite of hers is chicken udon.
Karl’s Miso Chicken Udon
Filed under Chicken, Main Dishes, Soups
I had the urge to make Japanese pickles this week. There are many types of Japanese pickles—Tsukemono—and I am on a quest to learn them all. This week it was misozuke, miso flavored pickles.
Karl’s Miso Pickled Cucumbers
Misozuke Tsukemono
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
I felt like soup today and Eilene always complains that when I make miso soup there is never enough for seconds (or thirds). Today I decided that I would make enough even for her.
Karl’s Weekday Miso Noodle Soup
Filed under Main Dishes, Seafood, Soups
Miso soup is an almost daily staple of a Japanese diet. In the West many soups start with a base of chicken broth. In Japanese most soups start with dashi. The dried soup base, Hon Dashi, is sold in most supermarkets (at least on the West Cost). I have never been sure how much to use so I think I have been using too little, because if there are instructions on the bottle they are all in Japanese. One of the websites I was on while researching this meal was recommending 1 tsp. of Hon Dashi per cup of water. Since the bottles only contain about three tablespoons, it would take almost a whole bottle to make a soup for the family. See Karl’s Yosenabe for instructions on making it from scratch.
Karl’s Miso Soup
at the bottom
Filed under Soups
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Miriam