Posts Tagged ‘tofu’

Miso Soup

Miso soup is like the vegetarian equivalent of chicken noodle – it’s great when you’re sick because it’s hot, thin, high in protein and other nutritional goodies, and of course delectable.

Start out by mixing up a batch of broth – you can skip this step because the miso will also contribute to the taste of the base, but I prefer the extra flavor (and I think I would die if I went a day without consuming any Better than Bouillon).


Chop up some firm tofu!


Add the tofu, and some dried wakame seaweed – be conservative with the seaweed! That stuff expands to many times its original size when reconstituted in liquid! Bring to a boil and cook for a few minutes:


Then, take it off the heat, and spoon out a big heaping spoonful or two of miso paste and dissolve it in the broth. Stir like crazy! It’s easy to lose a chunk of undissolved miso in there and only find it when it turns up in your leftovers the next day. You can also reduce the incidence of this by squishing the hunks of miso paste between two spoons a few times before introducing them to the soup. After you’ve dissolved the miso, bring it back to a boil, but only just; remove it from the heat and serve. If left unattended, miso soup will settle with all the miso at the bottom. Just stir it up again and it’ll be fine.



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One of the nice things about being an improvisational cook is that I can adapt very easily to whatever interesting produce is on sale. For example, my grocery store had a sale on greens (turnip, kale, collard, and mustard). I said to myself, “Wow! A sale on greens (turnip, kale, collard and mustard)!” and went and bought a bunch of the latter sort. I washed them and tore them to bits and put them in a pot.


There were a lot of them, but greens cook down a lot. I added a couple inches of water and some salt and turned the heat on. Then I turned my attention to what was lounging about in my fridge.


It’s your friendly neighborhood block of firm tofu! I chopped it into neat cubes and heated a frying pan with some olive oil in it and set them about the business of sizzling.


With spices. Of course. I used ground mustard seed (to go with my mustard greens, of course), salt and pepper, some ground celery seed, some onion powder, and some garlic powder. I wasn’t feeling very creative on this day.

Meanwhile, my greens were boiling merrily away. I planned to fry them, of course, but I like my food very cooked, so I let them soften up a little and then drained them:


They are sad and lonely and wilted. (You would be too, if you had just been boiled and dumped into a colander and photographed without your explicit written consent.) They need some tofu love.

Delicious. I stirred it around for a bit, to let the spices mix through the whole dish and to cook off some of the residual water from the ingredients. When it was about done, I sprinkled a little soy sauce on it, and served. It came out very salty (I obviously sprinkled with too heavy a hand), but otherwise delicious.


Modifications: Swap out the mustard greens for any other leafy green vegetable, or use a combination: try the above mentioned greens or spinach. Use a different tofu texture, or swap out the tofu for tempeh. Use a different oil. Play with the spices. Leave out the soy sauce; substitute a citrus juice or nothing at all. Skip the boiling of the greens for crispier ones. Throw in extra ingredients: noodles, rice, scrambled egg, bamboo shoots, bean sprouts, baby corn, chopped onion, mushrooms… After soup, stirfries are the easiest thing to improvise.

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