Wednesday, February 25, 2015

Loaded Miso Soup

Loaded Miso Soup

Garnished with roasted tofu croutons and stuffed with roasted shiitake, tender kohlrabi and soba noodles, this miso soup is a hearty meal in a bowl.

http://www.farmfreshfeasts.com/2015/02/loaded-miso-soup.html

On my Facebook page and my G+ page, I have been sharing links to food blogger recipes that catch my eye. While all of the recipes I've shared are ones I'd be delighted to eat, some are ones I actually want to make as well as eat. When I shared Easy Miso Soup by Christine of Cook The Story, I had visions of taking some shrimp from the freezer, rolling up a bunch of sushi, and serving the miso soup as a starter with a sushi meal.

http://www.farmfreshfeasts.com/2015/02/loaded-miso-soup.html

Then reality hit, along with a polar vortex, and the idea of sushi wasn't half as appealing as the idea of a big bowl of soup. I veered away from quick and easy into the direction of turning a bowl of miso soup into a full meal. This is not vegan because I used fish sauce, but if you have a fish sauce substitute, this would be a vegan meal.

http://www.farmfreshfeasts.com/2015/02/loaded-miso-soup.html

If you want an easy version of the classic miso soup, please check out Christine's recipe. If you want to pump {clap} it up, read on. I remembered my mom's BBQ tofu (a recipe I took really bad photos of so I've never shared it here) and used half of a container of tofu for that. I had a really fugly looking kohlrabi from the community supported agriculture (CSA) farm share and some soba noodles we never seem to eat and figured they'd go well with the broth. Then I spied some shiitake mushrooms with a magical markdown sticker, and I decided it was time to stop shopping and get into the kitchen.

http://www.farmfreshfeasts.com/2015/02/loaded-miso-soup.html

There are a lot of balls in the air for this one, but the end result was slurped down by the whole family so I'd say it was a win. For other recipes using kohlrabi, please see my Kohlrabi Recipe Collection, part of the Visual Recipe Index.


http://www.farmfreshfeasts.com/2015/02/loaded-miso-soup.html
Ingredients for the roasted tofu

http://www.farmfreshfeasts.com/2015/02/loaded-miso-soup.html
Ingredients for the roasted shiitake

http://www.farmfreshfeasts.com/2015/02/loaded-miso-soup.html
Ingredients for the miso soup

Loaded Miso Soup 

1 package firm tofu
4 Tablespoons soy sauce
2 Tablespoons sesame oil
2 teaspoons minced ginger
3-4 Tablespoons sesame seed blend
2 Tablespoons seasoned rice vinegar
8 ounces shiitake mushrooms
1 quart vegetable broth
½ teaspoon fish sauce
1 kohlrabi, peeled and diced into small cubes (smaller than shown)
1 bundle soba noodles
2 sheets of nori
1 Tablespoon miso paste
2 green onions, some of the white and all of the green green parts chopped*


Make the roasted tofu. Preheat the oven to 400 degrees Fahrenheit. Cut the package of tofu into about 3/4 inch cubes. Place half in a bowl [and set it near the window to take a photo. Oh wait, that's just me. You can skip that part] and set aside until you're ready to serve. In a large bowl, combine 2 Tablespoons soy sauce, 1 Tablespoon sesame oil, and 1 teaspoon minced ginger. Gently toss the remaining tofu cubes with this marinade until thoroughly coated. Sprinkle 1 to 2 Tablespoons of sesame seeds over top of the tofu and spread on a rimmed baking sheet (I put parchment paper down on mine for easy clean up). Bake for 15 minutes, then stir, and return to the oven for another 10 minutes or until crispy and browned. Set aside the tofu but save the parchment-lined baking sheet.
Make the roasted shiitake mushrooms. In another large bowl [or the same one, I won't judge] combine another 2 Tablespoons soy sauce, 2 Tablespoons seasoned rice vinegar, 1 Tablespoon sesame oil and 1 teaspoon vinegar. Toss cleaned mushrooms in this mixture, then spread onto a rimmed baking sheet. Roast at 400 degrees Fahrenheit for 10 minutes, then stir, and roast for another 10-15 minutes until the mushrooms have given up their juice. Set aside and sprinkle with 1 to 2 Tablespoons of sesame seeds. You can turn off the oven now.
Make the miso soup. In a 3 qt pot, combine vegetable broth and fish sauce. Add kohlrabi, cover and bring to a gentle boil. Uncover, add soba noodles, turn down the heat to medium low and simmer for 10 minutes. While the noodles are simmering, tear the nori into small pieces, cover with cool water for 2 minutes, then drain and set aside [this makes a really slimy seaweed which was the only thing that did NOT make a good leftover--I think maybe using my herb scissors to cut up a sheet as a garnish may also work]. When the kohlrabi and noodles are tender, scoop out a ladle of broth into a bowl and mix in the miso paste. Return the broth to the pot and stir, then give it a taste. If you'd like more miso flavor, repeat the ladle-mixing process. [By this point I'd realized that the miso I purchased had MSG in it, which my spouse is sensitive to, so I stopped at 1 Tablespoon]. YMMV.
Serve. Place some reserved tofu cubes and slimy seaweed rehydrated nori in a bowl. Ladle the miso soup with kohlrabi and soba noodles on top. Garnish with roasted tofu, shiitake, and green onions. Enjoy.

*Save your green onion bottoms to regrow alongside your celery:

http://www.farmfreshfeasts.com/2015/02/loaded-miso-soup.html

This post is shared with What's Cookin' Wednesday

20 comments:

  1. I was about to make Miso soup--guess I don't need to create my own recipe--I can use yours! This looks great!

    ReplyDelete
    Replies
    1. Kristen,
      Christine's recipe (link in the post) is a terrific one. I just need to find MSG-free miso for a repeat.
      Thanks!

      Delete
  2. Your description at the top is what sold me on this lovely soup. I also always love hearing how people come up with the creation of their recipes! Great soup, can't wait to try it.

    ReplyDelete
    Replies
    1. Kristy,
      Sometimes those descriptions write themselves, sometimes the words just all sound dumb no matter how I put them together.
      Then again, sometimes the words sound AWESOME after 2 hard ciders, and not so witty in the morning.
      Thanks!

      Delete
  3. We're in the midst of the polar vortex/SNOWZILLA winter here in the Boston area...this soup sounds like just the thing to warm us up! Love the roasted tofu you've added!

    ReplyDelete
    Replies
    1. Martha,
      I feel for you! Nothing to the extent of what you're dealing with, but I lived near Washington DC the year Snowmageddon was coined. I shoveled 2 hrs per day for 10 days straight. It was awesome.
      Of course my spouse was deployed!
      I do enjoy holing up in the house to some extent, and it's probably easier and easier to feel more connected to the world thanks to the internet--but ya still gotta eat.
      Stay warm!

      Delete
  4. You can regrow green onion bottoms and celery? Who knew! Love the look of this soup. :)

    ReplyDelete
    Replies
    1. Luck,
      You bet you can regrow these veggies! I wrote up a post about it here: http://www.farmfreshfeasts.com/2013/02/broccoli-and-cheese-on-boboli-pizza.html since I really prefer to read blog posts that are 'I'm trying this new thing, and here's the result' over 'I'm trying this new thing, and . . . crickets . . .'
      I even replanted many of the celery bottoms that had taken over the winter kitchen windowsill in the spring one year, giving me an overabundance of celery and a recipe for easy celery rice soup.
      I like the bright green greeting my eye before it travels to the frost *inside* the window pane!
      Thanks!

      Delete
  5. I just adore miso soup, even if it's plain. But your loaded version sounds amazing, Kirsten.

    ReplyDelete
    Replies
    1. Shinee,
      Miso soup was one of my spouse's favorites at the sushi place we frequented while we lived in Virginia. We haven't found an equivalent place here, so he was really missing it.
      Thanks!

      Delete
  6. Wow, this looks like delicious flavor overload! We love miso soup before a meal, but this looks dinner-worthy.

    ReplyDelete
    Replies
    1. Alisa,
      Dinner-worthy was what I was going for.
      Thanks!

      Delete
  7. Now I know what to do with the half a package of firm tofu that I bought to make "real" hot-and-sour soup! I'm going to try your roasted tofu right after I run out to buy some miso and noodles. Oh wait, you're advocating using what you have - and you're so right. I'll make the roasted tofu now and miso soup later. Last night was red quinoa and tomorrow is roasted tofu - my "meat and potatoes" husband is just going to have to smile and suspend judgment until he tastes how good the tofu is going to be!

    ReplyDelete
    Replies
    1. Laura,
      It takes a bit of thinking to use what you've got (vs running to the store to fetch whatever you think you need) but in the long run I think it's a better way to go.
      Of course I'm out of so many things (brown sugar, bread flour to name a few) that a grocery store run is definitely in order.
      Thanks!

      Delete
  8. Holy cow, there are a lot of steps to this one, although it looks completely worth it. I love the photos with labels. They make me feel warm and fuzzy. Probably all the structure.

    ReplyDelete
    Replies
    1. Meghan,
      I had to label the photo--too much going on not to!
      The steps are just numerous, not tricky--and yes worth it.
      Thanks!

      Delete
  9. Miso soup should always be served this way! This looks wonderful--bookmarking to make for my miso crazed daughter!

    ReplyDelete
    Replies
    1. Laura,
      Your daughter is lucky--and I'm reminded to find a MSG-free miso before sled hockey season ends.
      Thanks!

      Delete
  10. Wow. Roasted tofu croutons. Miso soup. all my favourite things and even moreso because it's loaded (silly restaurant ones are barely filling).

    But seriously, tofu croutons!

    ReplyDelete
    Replies
    1. Arman,
      The mind opens to the possibilities of tofu croutons. Couple them with Meghan's savory granola and . . . just wow.
      Thanks!

      Delete