I have this great Asian market nearby and I love walking the aisles. I've slowly tried to learn more about Asian cooking over the years. It's intimidating! I have miso, dried shiitake, and kombu right now so I'm going to make this soup immediately. Thank you!
I love strolling down the aisles of an Asian market. There's always so many fascinating finds. I once went down a rabbit hole of buying the various different types of sugars I could find.
Thank you! I had fun playing around with that one. As for the rhubarb combo, I think shungiku would be an interesting substitution for the spinach. I'm still acquiring a taste for it, but I think it you enjoy the bitter greens it would be good.
Actually we do like bitter greens, and often add shungiku to nabemono, but we were wondering if the flavour might be a bit overwhelming to go with rhubarb.
It's a valid consideration. I've never tried it but if I had to say, I would think it would work because the broth and mushrooms are light enough to balance the boldness.
Those powdered stocks are so convenient, aren't they? I use them, too, when I'm short on time.
Mmm, a tatsoi and enoki salad sounds so good. I need to make that soon.
Something I've also been doing lately is using miso soup as kind of the sauce for veggies. I love miso roasted veggie but I don't always want that heavy of a flavor. So instead, I place all sort of lightly poached veggies in a shallow bowl and top with the miso soup base.
(1) To make the dashi, clean the konbu by wiping it with a damp cloth. Place the konbu in a stockpot with 5 C of cold water and heat over medium heat. Just before the water boils, remove the pot from the heat. Watch carefully; you don't want the water to boil or the dashi will become too strongly flavored. Allow to stand 5-minutes, remove the konbu, and return the pot to medium heat. When the stock once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the bot, strain the dashi through cheesecloth or a fine-mesh strainer. Measure 4 C of dashi into the stockpot, reserving the rest for another use.
(2) Add the miso and ginger to the dashi and bring to a simmer over medium heat. Simmer for 5-minutes and remove the ginger.
(3) Meanwhile, in a small bowl, combine the wasabi and vinegar and stir to blend. Whisk in the soy sauce, scallions, and sugar, and season to taste with the salt and pepper. In a medium bowl, combine the enoki and tatsoi; add the wasabi vinaigrette and toss to coat.
(4) Carefully place 1x slice of the tofu in each of 4 soup bowls. Ladle the broth on top, place a small mound of the salad on each of the tofu portions, and serve.
(Extra dashi can be stored in the refrigerator for up to 2 weeks or frozen for up to 1 month)
We will be making this ASAP! Everyone is my house loves miso soup and I've never considered making my own and I have refused to buy the premade store shelf versions since they all have 'crap' in them. Thank you.
I have this great Asian market nearby and I love walking the aisles. I've slowly tried to learn more about Asian cooking over the years. It's intimidating! I have miso, dried shiitake, and kombu right now so I'm going to make this soup immediately. Thank you!
I love strolling down the aisles of an Asian market. There's always so many fascinating finds. I once went down a rabbit hole of buying the various different types of sugars I could find.
Let me know what you think of the soup!
Ooh love your plating, Marisa - especially the snap pea combo! For the rhubarb combo, do you think shungiku would pair well?
Thank you! I had fun playing around with that one. As for the rhubarb combo, I think shungiku would be an interesting substitution for the spinach. I'm still acquiring a taste for it, but I think it you enjoy the bitter greens it would be good.
Actually we do like bitter greens, and often add shungiku to nabemono, but we were wondering if the flavour might be a bit overwhelming to go with rhubarb.
It's a valid consideration. I've never tried it but if I had to say, I would think it would work because the broth and mushrooms are light enough to balance the boldness.
That's a good point ☺️
These look so good, Marisa!
Thank you! Are you a miso soup fan?
Ooohhhhhh yes 🙂↕️
I frequently make a traditional miso broth with konbu and like your spring miso soup combination ideas to try.
If I’m pressed for time I’ve even used dashi powder to prepare the stock.
This makes a lovely light meal, with tatsoi and enoki salad, welcome any time you need a simple and satisfying pick-me-up.
Those powdered stocks are so convenient, aren't they? I use them, too, when I'm short on time.
Mmm, a tatsoi and enoki salad sounds so good. I need to make that soon.
Something I've also been doing lately is using miso soup as kind of the sauce for veggies. I love miso roasted veggie but I don't always want that heavy of a flavor. So instead, I place all sort of lightly poached veggies in a shallow bowl and top with the miso soup base.
Great idea poached veggies with a miso base!
I’ll type up my humble recipe for you later if you’d like?
I would love that! Thank you!
Miso Broth with Tatsoi-Enoki Salad
Serves 4
Dashi
1x piece (about 5x6") konbu
1 C - bonito flakes
1/4 C - yellow miso (shinshū-miso)
2x 1/4" thick slices fresh ginger
1/2 tablespoon wasabi powder
1 tablespoon rice wine vinegar
1/2 tablespoon soy sauce
2 tablespoons scallions, green parts only, cut into 1/8" slices
1/2 teaspoon sugar
Salt and freshly ground black pepper
1x 2-3 Oz package enoki mushrooms
2 C - tatsoi leaves (or watercress or baby spinach)
1x cake soft tofu (about 3x3x2"), cut horizontally into 4x 1/4" thick slices
(1) To make the dashi, clean the konbu by wiping it with a damp cloth. Place the konbu in a stockpot with 5 C of cold water and heat over medium heat. Just before the water boils, remove the pot from the heat. Watch carefully; you don't want the water to boil or the dashi will become too strongly flavored. Allow to stand 5-minutes, remove the konbu, and return the pot to medium heat. When the stock once again nears the boiling point, remove the pot from the heat and add the bonito flakes. When the flakes sink to the bottom of the bot, strain the dashi through cheesecloth or a fine-mesh strainer. Measure 4 C of dashi into the stockpot, reserving the rest for another use.
(2) Add the miso and ginger to the dashi and bring to a simmer over medium heat. Simmer for 5-minutes and remove the ginger.
(3) Meanwhile, in a small bowl, combine the wasabi and vinegar and stir to blend. Whisk in the soy sauce, scallions, and sugar, and season to taste with the salt and pepper. In a medium bowl, combine the enoki and tatsoi; add the wasabi vinaigrette and toss to coat.
(4) Carefully place 1x slice of the tofu in each of 4 soup bowls. Ladle the broth on top, place a small mound of the salad on each of the tofu portions, and serve.
(Extra dashi can be stored in the refrigerator for up to 2 weeks or frozen for up to 1 month)
Thank you for sharing this! Looking forward to trying. I'm so intrigued by the wasabi based vinaigrette.
Hopefully you’ll enjoy the dish!
I'm looking forward to making this!
We will be making this ASAP! Everyone is my house loves miso soup and I've never considered making my own and I have refused to buy the premade store shelf versions since they all have 'crap' in them. Thank you.
Love a good miso soup. Thanks for sharing Marisa!