On Saturday, my microwave died sighing like an electrocuted bug zapper. Bzzwhapt! My Pirate was disappointed that it didn’t go out in a blaze of glory. No explosions with shards of glass adorning the cupboards; it simply slumped on the countertop, unresponsive. It’s in a better place now, being recycled.
But in the meantime, I can’t microwave my frozen Gladware containers filled with homemade soup for a last minute lunch. But, that’s OK. I have a recipe for a last minute miso soup that’s healthy and delicious.
I always keep containers of white and red miso tucked in my fridge to use in soups, sauces, and marinades. Basically, whenever I need an extra hit of umami in a dish, I reach for miso. And a container lasts for over a year in the fridge.
I adore Miso soup and I always order a bowl when I’m out at my favorite sushi restaurant. But, I wanted to figure out my own version to enjoy at home. I tried many different recipes and came up with this simple version that I can tweak to my heart’s content. My Kid prefers it simple and My Pirate loves it when I add frozen shrimp dumplings that I find at the local Asian store for a buck and some veggies. But today, I’m craving the simple version.
4 cups of water
1 teaspoon of instant Dashi or frozen cube of homemade chicken stock
1 tablespoon white miso
1 tablespoon red miso
1 green onion—green part, sliced
Bring water and instant dashi to a boil. Then pull out some of the mixture into a bowl and whisk in the miso until smooth. Add the mixture back into the pot and bring to a low simmer. Do not boil. Add green onion. Serve.
Additions: Add any vegetable, noodle, protein, or dumpling and simmer before adding the miso. Mushrooms, cabbage, onion, cauliflower and even a scrambled egg….and then add the miso.