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]

As to the grocer on Hixson Pike... I've never bought wakame there, but there's an excellent chance they have it. They have six huge, deep freezers, two refrigerators, and two sliding door cooling units to store fresh/frozen food in. They carry several different kinds of nori, several kinds of other dried seaweed/kelp, furikake, bonito flakes, several different kinds of tofu, and several different kinds of miso. They definitely have red bean and green tea ice cream (as well as taro and durian/jackfruit flavored)
The only problem you might have is one of language. They most likely have whatever you want, but they might not know the Japanese name for it. If there's one thing I'm learning during my time in China it's that the Asian cultures here aren't nearly as impressed with each other as Americans are. Therefore, they might not know the word "wakame" even if they are sitting on crates of it. You might have to do some 'splainin.