I was recently experimenting with fermenting my own miso. It is easier than it seems (I wrote about my experience here, https://fermentedlyyours.com/2015/02/12/sweet-yellow-eyed-bean-miso/, and there is also a great recipe on this site). I made sweet miso, which is younger and more balanced between salty, sweet and funk than its older cousins. This soup, with a side of steamed rice, is one of my favorite comforting, no-fuss dinners —Pia S
kombu (seaweed for making dashi)
bonito flakes (optional)
2 1/2 cups
hijiki (dried seaweed)
small carrot, julienned
tofu, cut into cubes
2 1/2 tablespoons
sweet miso (or white / mild miso)
Scallions, white and tender green parts thinly sliced
sea salt (to taste)
lime wedges (to serve)
In This Recipe
Bring the water to a boil and then lower to a bare simmer. Add the kombu, turn water to lowest heat, cover and let sit 20-30 minutes. Add bonito flakes, if using, let steep 5-10 additional minutes. Strain broth, discard solids and return to pot.
Bring broth up to a simmer, add hijiki, carrot and tofu and simmer until carrot is at the desired tenderness (I like them still pretty crisp, so usually simmer 2-3 minutes).
Put about 2-3 tbsp of the broth in a small bowl and mix in the miso so you have a paste. Turn the heat on the broth to its lowest setting and stir the miso in gently.
Poach the eggs until just set (3-4 minutes) - either in a separate pot of barely simmering water with a tbsp of vinegar or, if you don't mind a few stray strands, directly in the soup. Put one egg in each soup bowl, and divide the soup between the two. Top with scallions and sprinkle with sea salt to taste. Serve with lime wedges and a bowl of steamed rice.