Glow Miso Soup
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Instead of using processed tofu, I use it's fermented cousin, tempeh. A more flavorful version of a traditional miso soup is produced when I use a dashi made with broth instead of water.
Ingredients
3 cups Glow Dashi soup stock
1 block tempeh, cubed
3-4 tablespoons miso paste
¼ cup chopped green onion
Instructions
Put dashi soup stock in a pan and bring to a boil. Cut tempeh into small cubes and add them to the soup. Simmer for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Turn off the heat and gradually return the miso mixture in the soup. Stir the soup gently. Add chopped green onion.
Notes: Remember not to boil the soup after you put miso in.
Dashi Stock
2 (4-inch) square pieces kombu
2½ quarts vegetable of chicken stock
½-ounce bonito flakes or katsuobushi, about 2 cups
Instructions
Put the kombu in a 4-quart saucepan, cover with the stock and soak for 30 minutes.
Set the saucepan over medium heat and bring to a boil.
Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with cheese-cloth or a paper towel. Reserve the bonito flakes for another use.
Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.