hot for food

Well I finally took a break from watching/listening to the Antoine Dodson Remix to actually cook something for myself to eat. I worked up quite the appetite from all that crunking!  This is what I’ve dubbed a Modern Miso Soup. The miso soup you get at Japanese restaurants is usually too salty and has the tiniest pieces of tofu, green onion, and sea weed… and that’s it. My version has much more appropriate veg for a modern vegan and a smoother, tastier broth! But I still think it’s pretty authentic.

Modern Miso Soup

Ingredients:
4 cups water
1 cup vegetable broth
3 tbsp white miso paste
2 tsp soy sauce
1 tbsp grated ginger
1 clove minced garlic
2-3 green onions, chopped
1 cup firm tofu, chopped into cubes
3 cups kale, chopped
1 cup shitake mushrooms
1 carrot thinly sliced

I made this on the fly, so the measurements are mostly accurate. I decided frying the tofu cubes in an iron skillet with a few drops of sesame oil would make the tofu more palatable and interesting (which it did!). Fry the tofu cubes while you bring the water and stock to a boil. Once it’s boiling add in miso paste, ginger, garlic, and soy sauce. Stir until mixed and simmer on low-medium heat for a few minutes. Add the tofu cubes to the soup once lightly crisped on the outside and put the shitake mushrooms and kale in the hot frying pan for 5 minutes or so until everything shrinks in size. Add the mushrooms, kale, green onion, and carrot to the soup and continue to simmer on low for another 5-10 minutes. Taste the broth to ensure it’s to your liking in terms of flavor and saltiness. You can always add more miso or a dash more soy sauce.

Modern Miso Soup is the only miso soup I’ll ever eat again… and the Antoine Dodson Remix might be the only song I ever listen to again… I can only hope!

P.S. if you have no idea what I’m talking about, I hope you’ll take a minute and fifteen seconds of your time to engage in the most amazing thing the internet has offered up yet!