When I remember, I like to add either tofu or rice noodles to my miso soup to bulk it up alongside the vegetables. The other day at my local Asian market, I grabbed a pack of tofu shirataki noodles: the best of both worlds. I've tried them a couple times before and like them, despite a couple Amazon reviews deeming them "a truly vile product," ha!
I usually use dried and rehydrated shiitake mushrooms in my miso soups. This time I grabbed these cute bunapis:
I also added in some of the last of the roasted kabocha squash because I had it. Then the usual: spinach, hijiki seaweed, shredded carrot, sesame seeds, and fresh ginger, spiced with anise seeds, red pepper flakes, and sriracha. Plus miso paste, obviously.
Lookit that electric kabocha! Anyway, I really liked the shirataki noodles in the soup. Some people don't like the texture but I think I rush the rice noodles occasionally and they can be too toothsome for me. Plus the extra protein is nice, as well as going grainless. Infinite possibilities! And so easy. I've been collecting soup recipes all winter but still feel a little uncomfortable in the kitchen here, so I've not been making them. Miso soup takes like zero time, though. Like, time to chop the vegetables and boil the water, dassit!
What soup recipes have you all been hoarding recently?? I need more. At least enough to last me until July. This is the most recent addition. Sounds interesting, right? But...does one dip bread into bread soup? Meta....
Okay, enjoy the evening, peeps.