The Miso with Tofu and Seaweed was much more hearty than I had expected. This was not the appetizer soup I am used to eating before sushi. The sparse tofu and seaweed always leave me a little disappointed. I think that the broth is meant to be enjoyed after the solids are gone, but I have yet to down all that salty broth. Miso soup can vary, this recipe produces a soup that is a meal.
I learned a few lessons along the way. First of all, when shopping for ingredients that are not marketed to your language, allow extra time. I did not know there were so many different types of dried seaweed available. The search is made even harder when you are reading subtitles. Another lesson; bonito flakes are scales from the mackerel fish and are pungent in a most fishy way. My husband was not impressed with the scale thing. However, our dog Annabelle was a big fan of the smell. Jack was comforted by the fact that the flakes are only use to flavor the stock, and are not actually eaten. Annabelle was disappointed to learn that the flakes would end up in the disposal and not her food bowl. The last lesson; remove the bonito flakes from your home as soon as possible. If you don't have a disposal, take a moment to empty the garbage. Otherwise, your home could smell like fish for a very long time. I am happy to report that this flavor is not as strong in the broth.
We both enjoyed the soup. It offers a variety of textures, my favorite being the chewy seaweed. Jack loved the tiny enoki mushrooms (pictured left).
And now it seems I have to peruse the book and make another trip to the grocery store for the next adventure...
Here is link to more pictures of my miso soup adventure.
And a link to an NPR miso feature that aired a few days after I posted this.