#EdamameChamp Recipes “It’s all about Soy”

Miso Soup with Tofu and Vegetables Serves 4-6 servings

Miso paste is made by soaking and cooking dried soybeans and adding other ingredients such as salt, rice grains and good bacteria that helps it ferment over time to change from a bean into a soft paste. Miso paste is used for making soups and sauces. Today we will use ready-made miso- paste. The miso soup will be made with tofu another soybean product. Tofu is made from soybean milk.

The dashi, or broth used in traditional miso soup is made with a special fish stock. Low sodium chicken stock is not traditional but can be used instead if you are a vegetarian, you can use seaweed for the stock. It can be made from a powder called kombu dashi or a piece of kelp or use vegetarian stock.

Ingredients

• 4 cups dashi *Please have dashi prepared for the class if possible • 1/4 cup miso paste or more to taste (any type of miso would work) • 1/2 block soft or medium tofu • medium carrot, peeled and cut into 1/4-inch rounds or half moons • 1 tablespoon dried wakame (seaweed – different from kombu) • 1 scallion, thinly sliced

1. In a medium saucepan, on medium heat, bring dashi to a simmer. 2. Divide 1/2 block of medium or soft tofu into 2 slabs. Cut the slabs into 1-inch cubes. 3. Peel carrot and slice into 1/2-inch circles. Place the carrots into the simmering dashi and cook for 2 minutes. 4. Slice the scallion into thin rings.

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5. Place half the miso into a ladle and lower the ladle into the simmering dashi. With a spoon or chopsticks mix the miso into the soup. Add the remaining miso and repeat. 6. When all the miso is dissolved, add tofu and let simmer for one minute. 7. Add the wakame and turn off the heat. Let the soup sit for one minute. 8. Divide the soup into bowls and garnish with scallions.

***Dashi ***

Dashi is a soup stock usually made with bonito flakes and a strip of kombu. To make this a quick soup, people use an instant dashi powder or dashi packets. All are available online. Follow the directions on the package. If you are unable to get dashi, you can add vegetable or chicken stock.

Product examples: Ø Dashi powder: Ajinomoto Soup Stock Hondashi https://www.amazon.com/dp/B0000CNU0C/ref=cm_sw_em_r_mt_dp_U_qgcVEb5G9WB76

Ø Dashi pack: Yamaki Katsuo and Kombu Dashi Pack (Bonito and Kelp Soup Base Bag) https://www.amazon.com/dp/B00UDAXO32/ref=cm_sw_em_r_mt_dp_U_U2eVEb3130XZ0

Ø Miso with dashi : Marukome Miso Broth Concentrate https://www.instacart.com/store/items/item_98309881

To make your own dashi using bonito flakes: 1. Place 4 cups of water in a medium saucepan. Add a 3-inch piece if kombu and let it sit for 20 minutes. 2. Turn the heat to medium and heat the water until it just begins to simmer. Remove the kombu. 3. Take a handful of bonito flakes (about 1/2 cup) and add it all at once to the simmering water and turn of the heat. The bonito flakes will sink to the bottom of the pot. Let the flakes sit for about 2 minutes. 4. With a strainer over a bowl, pour the soup and bonito flakes into the strainer. 5. Place the strained dashi back into the saucepan and proceed to the recipe for miso soup. This is called ichi-ban dashi, #1 dashi. 6. You can reuse the kombu and bonito flakes to make a weaker but still delicious, ni-ban dashi, #2 dashi. Place both in a saucepan, cover with about 2 cups of water and bring to bring to a simmer. Cook for about 1 minute. Strain into a bowl. Use for making soup.

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