The Story: I have been enjoying miso soup for many years now and I kept wanting to make it myself but for various reasons it never came together. The soup is a simple one, often served as a first course with sushi. The simplicity of the soup in no way detracts from the fact that on a cold night, it really hits the spot. The reason that this recipe happened now began with an episode of "Chicago tonight" on PBS. The show talked about this great supermarket , the H mart, that was opening a new location in a south western Chicago suburb. It has a huge selection of Asian foods, including a spectacular amount of fresh vegetables and seafood. Also in the market are a number of small restaurants as well as other small stores. Kountney and I discovered that there was one quite close by, in fact it was just five minutes away. We had driven by it all the time but never really knew what it was. So tonight we decided to explore it and found all kinds of goodies, including the ingredients for the miso soup. For me this soup was a whole meal, not just a first course. I was gonna make steamed red bean dumplings, but after eating a bowl of this it really wasn't necessary.
* The photo is not of the actual soup, just one that looks very similar. Ours doesn't include scallops.
The dish: Miso noodle soup
4 cups of water
1 1/2 -2 tbs of Fuero Wakame dried seaweed
4 tbs of Miso paste (we used a reduced sodium brand)
1/4 standard block of tofu
1/4 pound of fresh udon noodles
3-4 keefer lime leaves
The dish is extremely quick and easy to make. Bring the water to a boil, but drop the lime leaves into the water before it reaches a boil. When boiling, add the tofu and the noodles. 1 minute later add the dried seaweed. Allow to cook for another 3-4 minutes. Next, add the miso paste into the water and stir well. Serve hot. Eat and enjoy!
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