Friday, February 19, 2010

Miso Noodle Soup

I am sorry it has been so long, but with the wedding and screwiness with Picasa, this is my first post in a LONG time. This has got to be one of my favorite soups that I have ever made, spicy, full of flavor, and several different tones come through on this one.  Arrange it beautifully and you can make anybody happy.
Hope you enjoy.
A quick note about Miso, along with Udon, which I talked about in an earlier post, the Miso we know today likely originated from a process brought to the Japanese isles by Buddhist monks sometime in the 6th century (wikipedia). Going through several different forms before being ground into a paste to be used as an ingredient on its own, most miso you eat today is mass produced, but still very tasty.

Boil Water
Add Kombu strips according to directions as well as mushrooms
Add Shoyu
Strain out solids before pouring
Add Miso and cook to directions

Boil Noodles of your choice
Strain Noodles and set aside

Sautee Onions and Tofu that has been marinading with Shoyu, Sriracha
Sautee Protien until cooked.

Arrange Noodles on bottom of bowl and veggies along with protien on top of the noodles, adding green onions.
Pour hot broth over noodles and enjoy the hell out of this soup as well

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