Yep, I'm prolific today

[darkluna]

The miso soup came out yummy. The hardest part was getting the tofu and seaweed into the pot instead of my mouth. :-) Those little bits o' wakame are tasty!

Here's how I made it:

Dashi (stock)

Boil 4-6 oz. kombu seaweed in 2 quarts water. When it boils, remove the seaweed and take the pot off the heat. Stir in 1 1/2 cups bonito flakes and steep for about 7 minutes. (This is a good time to give some fishie flakes to any kitties you have about who may have been traumatized by a thunderstorm.) Pour into a bowl through a cheesecloth-lined strainer.

Miso (the Americanized cheatin' way, I suspect)

Take a cup of dashi and 4 cups water and bring to a boil in a pot. Turn off heat, stir in 2-3 Tbs miso (I used red). Add about 1/4 cup of wakame and however much diced firm tofu you have left over out of one of those Mori Nu boxes after eating a bunch of the cubes. Taste and feel it isn't quite right, so add 2 Tbs or so of soy sauce. Eat lots and lots!

I am going to try to find a foodie icon.

Comments

[isrephael.livejournal.com]

Do yourself a favor and actually go there. A phone call won't do it justice. You can spend a LONG time going through all the shelves and freezers and such. They are extremely well stocked with all sorts of goodness.

[darkluna.livejournal.com]

As it happens, I need to go to Greenlife tomorrow anyway, so I'll check it out! Mmm, red bean ice cream.