Friday, January 27, 2012

Resolutions for a Healthier New Year

So, it's a little late in the year already to be posting about resolutions.  However, since Chinese New Year was just the other day (and the celebrating really continues for two weeks), I will use that as my New Year post. 

Anyway, one of the things I am trying to do (besides the usual "I am going to work out") is concentrate on what is going in to this old body.  I decided to make Miso Soup.  This starts with a Dashi stock made from seaweed.  According to the Dr. Oz show, seaweed is one of those wonder foods.  You don't even have to eat it to get so many of the good benefits!  You can make it in soup and it pulls all those minerals into the water.  And the benefits of miso go on and on!

A few days ago we made a trek to the Korean Market (H-Mart ~ if you have one nearby, you really should go).  I got two kinds of seaweed.  One for the Dashi (kelp) and one to go into my soup to be eaten (wakame).


My two little ones were fascinated by the kelp and could hardly believe that it grew in the water.  They even interrupted breakfast to get a good look!

Dashi:
  • 8 inch kombu (dried kelp), cut in half
  • 2/3 oz. katsuobushi (dried bonito flakes) - I couldn't find these this time, so I just left them out.
  • 4 and 1/4 cups water

Preparation:

Wipe the kombu with clean cloth. Put water in a deep pot and soak kombu in the water for about 10 minutes. Put the pot on low heat and remove the kombu just before the water boils. Add katsuobushi. Remove any foam that rise to the surface, and turn off the heat. Let it set until bonito flakes sink. Place a paper towel in a colander and strain the stock through it. This stock is called ichiban-dashi (first stock).
*Makes 4 cups

I also made a much bigger batch then this.  It freezes so well, but because I didn't use the bonito flakes, it is clear and I can use it for a starter for other dishes too.  The super sensitive may detect some 'fishy smell', but it so small, I don't even notice it anymore.

After I made the Dashi, and got it in all the containers, I made Miso Soup for my lunch.  
First I cut about 2 oz firm tofu into little squares.  Depending on how hungry you are, or how much you like tofu, you can add more or less.  It is such a good lean protein - I make sure I buy the non Genetically Modified type.

Bring the Dashi to just below boiling, add the tofu and 1-2 tsp of the Wakame seaweed.  It GROWS! so be careful how much you add.  Let that cook for a few minutes until the seaweed opens all the way up.  












Next add 1-2 teaspoons of the miso paste.  I buy the brown container.  My husband likes the spicier red (but not in his soup - just on everything else!).  You don't use a lot at a time, but it keeps well in the refrigerator if you keep it tightly sealed.

 



Gently stir in the miso until it dissolves.  Serve hot and enjoy!
 

2 comments:

  1. Love miso - but have never made it from scratch (am a lazybones). Great photo of your little one with the kelp!

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  2. It is so easy Claudia! No bones to remove or anything. :)

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