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Sunday, January 27, 2013

Slightly Different Miso

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.

31 comments:

  1. Oooh that really is a pretty miso soup! I don't know why I don't make it... I'd say laziness but it really doesn't take a whole lot of effort. Looks like something I need to remedy. Anyway, yours is really pretty and I also don't mind the tofu shirataki noodles. I'd probably use those in my miso soup too... should I ever actually make it. The smell is a little off putting until you flash boil them but it's fine after that.

    The sourdough soup looks really good! I've heard of using bread to thicken a soup. Sounds good to me! I just bought lentil soup from Trader Joe's that I'll bring to work on Tuesday. Hopefully it's good!

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    1. I think of miso soup as my version of yr "avocado on GF toast." We all just have specific dishes we gravitate to and make over and over...
      Lentil soup is delicious. Hope you enjoy it.

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  2. Beautiful soup! I've never had those mushrooms, but they are quite adorable in that package.

    We have a yam & peanut soup on the menu for this week. Definitely my fave!

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    1. Oh yes, you've mentioned that soup a lot. I wonder what it'll take to get me to actually make it.

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    2. I made a quick soup by taking trader joe's butternut and adding a gob of peanut butter and some black beans- really good for almost five minutes of , um, "cooking".....
      Ttrockwood@yahoo.com

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    3. That sounds easy and good. my kinda meal.

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  3. I've never tried those noodles, so now I guess I'll have to give them a go. Your soup is so colorful and gorgeous, and you make it sound so easy!

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    1. Thanks Blessed mama. There's two servings in a pack but they're low-cal so I'm not sure how much it'll take to feed five hungry vegans...

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  4. I dunno, that soup sounds extremely complex to me. Pretty though. And the Mushrooms are adorbs.

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    1. Totes adorbs. Ya just gotta pour boiling water over veggies! You can do it, Shen!

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  5. Golly, that is one excellent looking bowl of miso! You should open a miso soup cart! People could choose what they wanted to add to theirs and customize them.

    I like those shirataki noodles too; I think they're perfect for soups.
    People say they smell bad, but I don't have a great sense of smell and only get a very light aroma when I take them out to rinse.

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    1. I second opening a miso soup cart. Save me the trouble of making my own! (It's all about me)

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    2. Haha, that's not a bad idea! Of course it takes someone from Seattle to come up with it :) And yeah, the smell doesn't really bother me either, and I feel like I have a fairly keen sense of smell.

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    3. Miso Soup Cart...the more I think about it, the more I want it to happen. Could we go into business together 3,000 miles apart?

      Seattle is a crap city for food carts...there are only a handful of them around.
      All in all, this is a fairly unimaginative place in terms of food, but I think NYC might well welcome a miso cart!

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  6. I love seeing your miso soups. Love those cute little mushrooms too. Still haven't tried the noodles, but they're kind of on my to-do list. I've been making soup about once a week.

    I like the miso soup cart idea :)

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    1. Thanks, Nikki. I figured I show miso on the blog enough that I might change it up every now and then. Soup is just so perfect for about 4 months out of the year.

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  7. I LOVE shirataki noodles. I've used them in a few recipes in my blog. I think if you are expecting semolina pasta, you'll be disappointed, but if you try them with an open mind and remember they're a new food, you will probably like them. I like the way you used them--nummy for winter.

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    1. I'll have to check to see how you used them! I think I've only ever used them in soup. Oh, and once with a raw cabbage slaw. That was tasty. I want to try kelp noodles too!

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  8. That's officially your most attractive soup to date. I just bought those shiritaki noodles (2 for $3 AND $1.50 off coupon- what what?) and was thinking lo mein, but....

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    1. Aw, thanks. I owe it to the kabocha. Those are some pretty cheap noodles! You should stock up! Have you used them before? Lo mein sounds pretty tasty too.

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    2. I haven't used them yet; I'm kind of afraid. But excited!

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  9. Those mushrooms are fucking adorable, seriously. The packaging just makes me smile. You make such lovely miso concoctions, I should follow suit - just bought a bunch of miso! And I'm a fan of the tofu noodles too.

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    1. Haha, I know, right? It has a flower in its hair!!

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  10. What a colorful miso soup! I've not tried those mushrooms, nor shirataki noodles. Do you still use kombu water for the broth? Also, I'd love to know what kind of miso paste you use! I still have white miso, so I'll finish it before trying a different kind.

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    1. This is the first time I noticed the bunapi mushrooms. I was going to buy enokis but decided to switch it up. I don't use kombu water... Just lukewarm water blended with the miso paste. I'll get a shot of it for you next time! It's low sodium white miso. Nuthin special.

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  11. I've been a little frightened of the tofu noodles but one day I'm going to try them--and probably in an awesome miso like yours! Anything with cute little mushrooms is good in my book.

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    1. I will eat anything cute (with minor guilt.)

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  12. Crazy kabocha! I'm having so much trouble just finding the darn little pumpkins this year... I wonder why. Anyhow, I could happily eat miso soup every single day and never get bored, so it's always exciting to get some new ideas. I've been enjoying kelp noodles in mine recently, so I'm definitely thinking along the same wavelength. Yuba is another top addition- Tough to get, especially fresh, but so delicious. The strands actually remind me of egg drop soup.

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    1. I haven't seen the kabocha around much recently either, but found them at the Asian market. They may be my favorite squash. I really want to try kelp noodles! Those I have not found. Neither have I tasted yuba but am intrigued...

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  13. I've tried the non-tofu version of shiratake noodles, which freaked me the freak out (texture thing indeed), but I'd give the tofu ones a go. And it's always gyoza in miso for me. Kabocha is so pretty.

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    1. I didn't know there was a non-tofu version. Are they just made of yam? Have yet to master gyoza so until then, I'll be in awe of yrs.

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