I posted about icebox risotto earlier this week and I’m now getting around to posting about my icebox miso. When cleaning out the refrigerator last weekend, these are the odds and ends I pulled out that made me think of miso: 2 carrots, 1 baby bok choy, 2 cups rice, one half onion. The soup is very easy to make and quick. First step is to make the dashi if you don’t have any on hand. Additions to the dashi can be just about any vegetable or meat you like, plus miso paste. Miso paste comes in light, medium and dark. I used medium for this recipe.
- 12 inches of Kombu (giant kelp)
- 4 cups bonito flakes, loosely packed
- 2 quarts water
Combine kombu and water, slowly bring water temperature up and simmer for 4 minutes. Remove kombu, bring broth to boil, take off heat and add the bonito flakes. Let bonito flakes steep for 2 minutes and then strain. The flakes hold quite a bit of water, so remember to press all the water out of them.
- 2 quarts dashi
- 1 baby bok choy
- 2 carrots
- 1 onion
- 12 oz firm or extra firm tofu
- 2 cups precooked rice
- 3-1/2 tablespoons medium miso paste
Thinly slice vegetables and cube tofu into 1/2 inch pieces. Bring dashi to a low simmer and add all the ingredients, except the miso paste. Allow the water to just return to a gentle simmer and reduce heat to low. Slowly add miso paste to dashi 1/2 to 1 tablespoon at a time, until you’re happy with the flavor. Do this by scooping out 1/2 cup of dashi and blend with miso paste. Then add the mixture back into the soup. Make sure the vegetables are slightly softened and other ingredients warmed through and serve.