Miso soup is very easy, perfect for a (pregnant) mother of a toddler! Boil water ‘lightly’ so it’s steaming but not bubbling hot, which would kill the live friendly bacteria in the miso. Put some miso in a bowl, and here my lazy way is to add a splash of the hot water to blend the mixture with the back of a spoon till smooth. Then add the rest of the water till it’s the taste and concentration you like. Traditional miso is made with water boiled with flaked bonito fish and/or kombu sea(weed/vegetable), which give it a lovely depth of flavour but are too much effort with my baby tugging at my trouser leg.
I was happy because this involved 1) cracking open a cookbook and trying a new recipe–this one called for udon noodles, which I’ve never had in miso soup; and 2) opening a package of organic whole wheat udon noodles which had been in Deep Storage for an undetermined period. Needless to say, they were in real risk of never being used. Ha!
From Dol Sot Bibimbap Tutorial |
Chic Vegetarian Cuisine’s mushroom kinpira inspired this recipe too. I boiled the noodles seperately, rinsed off excess starch, then prepared the veg à la kinpira, finally adding the veg and noodles to the miso. Good stuff.