Mx. Miso Soup
This week, I was craving and dying for miso soup, and instead of just buying it, I decided to make my own.
First off, the access to Asian grocers in Tucson is abysmal, so I went to my local Sprouts to match up with what I needed the best I could. I started with veggies of course, green onions are the classic and I chose to buy a single baby bok choy. I also found some spicy edamame to have as a side!
I picked out a nice soft Japanese tofu that was newer to Sprouts and cheaper, then I was sent to the "Asian" isle to see what I could find.
Most places here just don't fucking carry dashi, which was incredibly annoying, and shockingly Sprouts did not carry miso in a container. I went with the most reliable pre-made broth I could find, and just like with the dashi I couldn't find proper kombu, so I alternated with some dried seaweed. then I took one more tour to the canned fish to add a second side, red chili smoked oysters, to my grocery bag.
I made my first bowl the day I bought my groceries, and I sectioned off and packaged up my ingredients so I could make multiple batches. I also like to add a bit of sesame oil as the veggies cook.
My first bowl was lighter on the miso, but the seaweed made up for the flavor deficit. The bok choy has this lovely crunch and soft texture with the leaf tops, and the green onions are the perfect flavor component to bring a little zing.
My second bowl I had today, I did forget the seaweed, but I upped my miso! This bowl I had with my oysters, and the oil dripped into the bowl until I finished them and added the oil to the soup base. It was a fantastic addition, and brought a little meatiness to a smooth and clean soup. I just fucking love the texture and flavor things going on, especially with the amount of tofu that tastes so smooth.
This post was largely so I could happily write about food I'm enjoying in a time I have been really struggling food wise. This has been a bright spot for me.