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miso soup during the summer?
posted by esperanza on Fri, 2010-06-11 11:42
miso and wakame are two of my favourite foods, but now that summer has started I do not know what to do with them other than miso soup, which is not very suitable for this weather... what do you suggest?
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i think miso soup is great in summer. a bowl of miso soup with tofu and a cold vegetable dish are perfect for a hot day. the soup rehydrates you, there's electrolytes in it, you get a bit of protein and can fill up on green stuff on the side.
you don't have to stand next to a stove for a long time, either, which is a good reason for any food in summer..
Last summer I was using miso to make dressings for salads - but I tried a lot of variations and didn't take notes.
Unless someone else can recommend a nice miso flavoured dressing I'll post again in the near future once I've recreated one of them.
I like to combine wakame and cucumber and make salad versions of this recipe:
http://www.justhungry.com/sweet-and-sour-cucumber-and-wakame-pickles
Here's another recipe using wakame, tomatoes and sesame I highly recommend:
http://www.umamiinfo.com/index2.php?option=com_content&task=view&id=70&I...
But I agree with rehfilet. Hot miso soup is wonderful at any time of the year, including high summer.
Sorry, I've not been eating much in the way of conventional salad lately (my 'salads' are mostly gazpachos) so I still haven't got around to making a miso dressing. I have to try the modified one Helen suggested.
My husband suggested having miso with cold cut cucumber fingers for the summer (there's a special miso called moromi miso which is the classic one to use for this, but other kinds of miso taste good with cucumber also).
I was thinking of Tsuke Kenchin Soba (つけけんちん蕎麦)
This is cold Kenchin soba where you make a full flavoured miso stew (I believe it's served hot) and dip cold noodles into it.
There's a recipe for this where chicken is given as an option in James Udesky's "The Book of Soba"
But the recipe here: http://www.bento.com/trt-vegsoup.html
isn't terribly different (I wouldn't bother with the konnyaku for this)... apart from the fact that it doesn't have any actual miso. You might like to try halving the amount of soy sauce and adding four or five tablespoons of miso... or to your taste.
I've made miso dressing from the recipe I found on this site: http://userealbutter.com/2010/05/19/miso-salad-dressing-recipe/
I used the recipe with the following tweaks: used plain yogurt (instead of mayo), added 1-2 tsp honey (instead of sugar), and added some black pepper for a kick. I also forgot to add the rice wine vinegar in one batch, and it was still good. It's one of the best dressings I've had.
I've also been sauteeing vegetables with miso -- chinese eggplant flavored with miso turned out really well.
I found this very nice recipe for a miso-dressing which I highly recommend: http://www.101cookbooks.com/archives/miso-vegetables-tofu-recipe.html. I made it as written but left out the sugar and it turned out very tasting!
That recipe looks very appetising.
I'm really glad you found something you like.
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