June 24, 2011

Miso Soup in June

Let's just say it: I'm doing a fantastic job at posting Winter recipes! If only everyone had partially chilly, slightly cloudy with a slight of rain showers Summers like Seattle does. Then everyone could enjoy these recipes in June! This miso is super simple, quick, and delicious with only a few ingredients. I vote you make it on one of your Seattle-weather evenings, it's a gem.

Miso Soup
adapted from 101cookbooks Serves 1 for light lunch or snack

• 1 serving whole wheat pasta or soba noodles (wrap your hand around a bunch of raw noodles until you reach the same diameter as a quarter = 1 serving!)
• 1-2 tablespoons miso paste
• 1/2 cup tofu, cubed
• 1 small handful watercress or spinach
• a pinch of red pepper flakes
• cilantro, if on hand

1. Cook pasta or soba noodles according to packages directions. Drain and rinse with cold water to stop the cooking, set aside.
2. Bring a small pot of water to a bowl (about 2 cups for one serving) and, in a separate dish, whisk your miso with some of the boiling water. This is done separately in order to prevent clumping.
3. Add whisked miso to boiling water, remove from heat. Add tofu and let it sit for a few minutes.
4. Gently drop your drained spaghetti in a bowl, pour tofu + miso broth over pasta and garnish with green onion, spinach, red pepper flakes and cilantro.

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