Wife Jan is now on the Noom program and I am trying to adapt my cooking to her needs. I have discovered that all of the recipes in the Noom app come directly from Prevention. While Noom has only been around since 2013, Prevention magazine—which was started in the 1950’s—was a major resource for Jan when she was doing research on holistic health in the 1980. Jan went through the Noom app’s recipes and wrote down the names of several that she wanted me to try making.
Tag Archives: miso
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.
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.
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.
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.
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.