Something Vital to Greet the Day.
The morning sun streaming in through the kitchen window was so glorious, I just HAD to photograph something... And it had to be something quick, as la luz del sol (the light of the sun) wasn't waiting around.
A quick look in the cupboard produced a bag of dried seaweed that I'd gotten at Alfalfa House, the Wholefoods Co-Op in Enmore.
A rustle through the fridge found a block of Earth Star Organic Tofu and a jar of Shiro Miso. Perfect: Japan - The Land Of The Rising Sun - is synonymous with Miso soup and this accompaniment forms an essential part of almost every Japanese meal, almost as ubiquitous as green tea. The picture of solar goodness would be completed with the pot of sunny yellow chrysanthemums I'd bought yesterday, when out shopping with Kaitlyn, from the Vietnamese grocer in Marrickville.
Miso Soup Ingredients:
(Serves 1 - multiply accordingly)
1 tablespoon of miso paste
1 teaspoon powdered Dashi (Bonito flakes)
1 soup-bowl of boiling water
2 dried shiitake mushrooms, soaked & sliced
a few pieces of dried seaweed, soaked
silken tofu, sliced in 'Rising Sun' circles
green shallots, finely sliced
a splash of tamari, to taste
Mix Miso & Dashi with a little water to make a smooth, runny paste in the bottom of each serving bowl. Assemble other ingredients in the bowl and top with boiling water.
Serve immediately, with Temaki-Nori Hand-roll.
(Recipe to follow in a future Blog...)
A Note about Miso:
Miso pastes are made from grains & pulses that have been fermented with a live pro-biotic culture that assists digestion. To preserve the health benefits of the live culture, miso paste should never be boiled.
Miso pastes range from the palest blond Shiro-Miso made from white rice, to the red Aka-Miso made from barley, through to a dark & chunky black-soybean Hatcho-Miso.
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