Happy Friday, everyone 🙂 I have a simple, unconventional recipe for miso soup for when you are missing three key ingredients! Before I made my move down to Baltimore, I made sure to buy myself a pack of miso paste since I wasn’t sure how convenient it would be to go to a Japanese restaurant while I’m in school. However, I didn’t think to buy scallion, dashi stock, or seaweed for my move (might have been a good reason since scallion and seaweed are definitely perishable goods haha).
Ingredients (for my rendition of miso soup)
- miso paste
- dried Chinese mushrooms
- chicken bouillon
- soft tofu
It was actually really simple to make, and you can easily customize based on your preference/taste!
- Soak the mushrooms in water so they will soften.
- Bring your water to a boil. You can decide how much water you want to boil for how many mouths you want to feed!
- While you’re waiting for the water to boil, slice some ginger and cut the mushrooms into thin slices; I used about 4-5 small/medium-sized mushrooms since they’re so yummy and healthy!
- When the water starts to boil, add about a spoonful of chicken bouillon into your soup for some initial flavor. **this step is because I didn’t have dashi stock or vegetable stock, so I subbed!**
- When you’re satisfied with the taste, add the ginger and mushrooms into the soup.
- Dice the tofu (or in my case, botch it up lolll) and then add that into the soup.
- When the soup is at a boil, shut it off and add miso paste to taste (I used about 2 small spoonfuls)!
This deceptively simple recipe is pretty tasty despite missing some essential ingredients for miso soup. I can’t wait until I can make the real deal when I can get my hands on some fresh seaweed at the supermarket (if I can find some here in Baltimore)!
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