Adam introduced me to miso soup when we very first started dating (5-1/2 years ago!!), and though it took some time for me to get used to it, I have grown to love it. It's incredibly healthy, and always relatively reasonably priced. Unfortunately, when we moved to Tennessee, we realized that there are very few restaurants around that sell miso, and not all of it is good, so I set out to make my own homemade miso. For someone who isn't very comfortable with true Asian cooking, this was a BIG task! Fortunately, it ended up being ridiculously easy. Because we don't have an Asian grocery nearby, I ordered everything off asianfoodgrocer.com. The food was reasonably priced, you can pay through your Amazon account, and shipping was pretty quick (I ordered late Friday night, and it was there by the following Friday afternoon). I ordered one large container of white miso paste, 5 packets of bonito flakes (way over-ordered - probably could have used 2-3 for the amount of miso I have), one package of wakame and one package of konbu. (I also hit order *twice*, so if anyone in Tennessee is interested, I would be happy to sell my excess!)
Miso Soup
1 large strip konbu
1 Tbsp. bonito flakes
1/4 c. miso paste
1 c. firm tofu, cubed
1/2 tsp. dried cut wakame
1 tsp. chopped scallions
In a stock pot, cover konbu with 4-5 c. cold water. Bring to a simmer; remove konbu. Remove from heat, add bonito flakes, and steep 1 minute. Strain out bonito flakes. Whisk in miso paste. Add tofu and wakame; simmer 2 minutes. Garnish with scallions.
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