I've grown to love sushi. Back when I was living in the midwest, I never really had a hankering to try it. Of course, I didn't really know anything about it, but my thoughts ran along the line of, "Raw fish? People eat it? And enjoy it? Okay, keep on keepin' on, crazies."
In any case, that changed when we visited some sushi-loving friends in Toronto. They convinced us to try a bento box, a combination of salad, rice, teriyaki chicken, and a few California rolls. It was then I discovered I LOVE rolls. I still can't quite get myself to like sashimi, but I guess you can't win them all.
A sushi dinner is not complete without a helping of delicious miso soup and edamame. I need something warm to eat at dinner to really feel full, and edamame is a healthy and filling appetizer. I like to make this combination for lunch.
Fun fact: in Japan, miso soup and white rice are a traditional breakfast!
If you're going to make miso soup, though, you absolutely need two things: miso paste and dashi granules. I've never found these at my regular supermarket. I'm fortunate enough to live close to several Asian markets, which I would highly suggest visiting! Not only can you get the ingredients you need, but I just love strolling down the aisles and checking out the different Asian fare.
I prefer to use "firm" tofu, instead of silken tofu.
Yummy salted seaweed. Miso soup is salty enough, so I rinsed the seaweed and chopped it up.
Edamame is fun to eat. You lightly bite down on the pod until the beans squeeze out in your mouth, and then discard the pod. I've always purchased frozen packages, and then boiled the beans for 5-6 minutes. Let cool and sprinkle with kosher salt.
2 teaspoons dashi granules
Miso soup can easily be altered to your taste. I've seen other recipes that had shiitake mushrooms, or used vegetable or chicken broth. Before I found this recipe, I used to eat a pre-made version that had udon noodles in it.
Miso Soup and Edamame
Source: All Recipes
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces
1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
To make the edamame:
Bring 4 cups of water to a boil (6 for an entire package). Add 1/4 to 1/2 salt if desired. Add edamame and cook for 5-6 minutes. Drain and allow to cool. Sprinkle with salt and serve.