Miso Soup and a Dead Microwave

On Saturday, my microwave died sighing like an electrocuted bug zapper.  Bzzwhapt!  My Pirate was disappointed that it didn’t go out in a blaze of glory.  No explosions with shards of glass adorning the cupboards; it simply slumped on the countertop, unresponsive.  It’s in a better place now, being recycled.

But in the meantime, I can’t microwave my frozen Gladware containers filled with homemade soup for a last minute lunch. But, that’s OK. I have a recipe for a last minute miso soup that’s healthy and delicious. 

I always keep containers of white and red miso tucked in my fridge to use in soups, sauces, and marinades.  Basically, whenever I need an extra hit of umami in a dish, I reach for miso. And a container lasts for over a year in the fridge. 

I adore Miso soup and I always order a bowl when I’m out at my favorite sushi restaurant.  But, I wanted to figure out my own version to enjoy at home.  I tried many different recipes and came up with this simple version that I can tweak to my heart’s content.  My Kid prefers it simple and My Pirate loves it when I add frozen shrimp dumplings that I find at the local Asian store for a buck and some veggies.  But today, I’m craving the simple version. 

Miso soup

4 cups of water
1 teaspoon of instant Dashi or frozen cube of homemade chicken stock
1 tablespoon white miso
1 tablespoon  red miso
1 green onion—green part, sliced

Bring water and instant dashi to a boil.  Then pull out some of the mixture into a bowl and whisk in the miso until smooth.  Add the mixture back into the pot and bring to a low simmer.  Do not boil.  Add green onion.  Serve.

Additions:  Add any vegetable, noodle, protein, or dumpling and simmer before adding the miso.  Mushrooms, cabbage, onion, cauliflower and even a scrambled egg….and then add the miso.