Any recommendations for ways to cook firm tofu besides stir-frying it? I'm trying to expand my non-meat repetoire, and I've burned myself out on stirfries for a little while by eating nothing but this week.
Miso soup is the easiest thing in the world to make.
You can use either powdered dashi, or just plain water (although I like the flavour with dashi, better. Dashi is a japanese soup stock that is made with bonito, a type of fish.) Make a broth, and bring it to a simmer. Spoon in a spoonful or two (to taste) of miso paste, and stir to 'dissolve'. (It won't really dissolve, but you don't want it to be clumpy, either.) Add finely chopped green onions, small cubes of silken tofu, mushrooms, and whatever else you want, and serve hot.
You can get miso at some better-stocked grocery stores, or at health food stores, or at asian groceries. Ambrosia (next door to where I work) stocks a huge variety of miso pastes, and Galleria (the huge Korean grocery store down the street) stocks lots, as well.
Dashi itself is not hard to make from scratch, and gives one a most virtuous feeling somehow...
From memory: start with a pot of cold water, add a 4" square of kombu seaweed (available in any decent Asian grocery) and bring to the boil. Simmer for a few minutes. Remove.
Add a decent handful of boniti flakes, turn off the heat, and let them settle. Strain the broth, and, done! :-)
(reading these comments is giving me a big craving for miso soup... )
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Re: Try my Hearty Miso
And where do you buy Miso, anyways?
Re: Try my Hearty Miso
You can use either powdered dashi, or just plain water (although I like the flavour with dashi, better. Dashi is a japanese soup stock that is made with bonito, a type of fish.) Make a broth, and bring it to a simmer. Spoon in a spoonful or two (to taste) of miso paste, and stir to 'dissolve'. (It won't really dissolve, but you don't want it to be clumpy, either.) Add finely chopped green onions, small cubes of silken tofu, mushrooms, and whatever else you want, and serve hot.
You can get miso at some better-stocked grocery stores, or at health food stores, or at asian groceries. Ambrosia (next door to where I work) stocks a huge variety of miso pastes, and Galleria (the huge Korean grocery store down the street) stocks lots, as well.
Re: Try my Hearty Miso
dashi
From memory: start with a pot of cold water, add a 4" square of kombu seaweed (available in any decent Asian grocery) and bring to the boil. Simmer for a few minutes. Remove.
Add a decent handful of boniti flakes, turn off the heat, and let them settle. Strain the broth, and, done! :-)
(reading these comments is giving me a big craving for miso soup... )
Re: dashi
But when making miso soup for breakfast before work, it's easier to just use the powdered stuff. :)
Re: dashi
And as I recall, made-from-scratch dashi sadly does not... um... keep very well.