Miso Soup With Mushrooms, Tofu, and Wakame
Category: Soups & Salads | Blog URL: http://tokyostation-yukari.blogspot.com/2010/01/recipe-miso-soup.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Yukari Sakamoto
I love starting my mornings with a bowl of miso soup. The savory, salty, and warm soup changes depending on the type of miso and what ingredients we put in the soup pot. Some of my favorites are asari (clams), aonori (a type of sea vegetable), and slippery, slimy nameko mushrooms as seen here. There are many types of miso. The sweet white miso, that is often used to marinate fish in, is based on rice and is called komemiso. There is a dense, almost fudge like in color miso that is made from soybeans called mamemiso. There is a chunky, earthy miso made from barley called mugimiso. Miso will keep for a long time in the freezer. Put the miso into a tupperware. Don't worry, it won't freeze, you do not need to defrost it, just spoon out, it will be like ice cream. Once you have a collection of miso, it is fun to start blending the misos.