I love miso soup. It's been cold recently, and there's nothing as warming as miso, but I was hungrier than just miso soup, so I experimented. I made my dashi, and then my soup, but added pad Thai noodles and a poached egg. It was a perfect, warming breakfast, although I wished I'd had some sushi to go with it! —Kayb
- Serves 4
- Dashi stock
dried bonito flakes
sheet konbu (about 6 x 6 inches or so)
scallions, thinly sliced
pad thai noodles (I prefer the wide, flat variety)
silken tofu, drained and cubed (optional)
red pepper flakes or sriracha, to taste
- Dashi stock
- Put cold water and konbu in a stock pot over medium high heat. Bring almost to a boil, and remove konbu. Do not let it boil.
- Add bonito flakes and return to heat, again not lettting it boil. Remove from heat and let sit until flakes fall to bottom. Strain through cheesecloth. Reserve flakes (you can reuse them one more time to make more dashi), and set dashi aside.
- Boil pad Thai noodles in salted water until al dente. Drain, reserving water, and set aside.
- Heat the dashi to steaming. Put 1 cup of dashi in a small bowl, and add the miso. Whisk until it's blended, then add back to the saucepan over medium low heat. Bring to a bare simmer, but do not let boil. Cook for 1-2 minutes.
- Add tofu, if using, and scallions, and cook for 1 or 2 minutes more, continuing to hold just below a boil.
- Divide noodles among four bowls. Crack eggs into small dishes. Heat reserved water from noodles in a skillet, and poach eggs. Add one egg to each bowl.
- Ladle soup over noodles and egg, and season with pepper flakes or sriracha to taste.