It’s late, and I’m up and cooking for some reason. I made miso soup. It came out decent. It’s dark brown and turbid and I used up a bunch of things that have been hanging the cupboard around forever.
In a big pot:
- 8 cups cold water
- half cup miso paste (red)
- half of a 25g bag dried mushrooms
- 3 sheets nori, shredded
- 1 brick tofu, diced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
Get it hot, but not boiling. The mushrooms may need a soak first, mine were like jerky (but still good). Dashi would surely be better than fish sauce, but this is what I had on hand. The extra cloudiness came from lots of nori and mushroom dust I threw in — it’s country-style, I guess.
One Comment
i love cookin in the middle of the night. nice miso you got there, buddy.
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