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Sesame Miso Soup
posted by Madeleine20 on Tue, 2010-02-09 18:38
I got this idea from Harumi's cookbook. She suggested sesame seed paste, but I couldn't find it anywhere and I don't have a suribachi so I used tahini. It was delicious! Tahini and miso go really well together. Here's the recipe:
1 cup dashi
1 tbsp white miso
1 tbsp tahini
silken tofu
bok choy, bean sprouts, and cubed sweet potatoes
I just simmer the sweet potatoes in the dashi for awhile, add the tahini and bok choy/bean sprouts and simmer until the bok choy is tender. Then I bring it almost to a boil, remove from heat, and add miso. I add the silken tofu to the bowl before pouring the soup in. I have rice on the side and I drop in a clump here and there to eat with the soup-the rice goes so well with the creaminess!
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Thanks, sounds delicious! I happen to have tahini in my fridge (besides, it IS sesame seed paste, isn't it? So maybe that's what she did mean?) so have to try this recipe soon!
Sesame seed paste is actually a product called "neri goma" in Japan. That's what you get from translated cookbooks :P But using tahini is a perfect substitute. Ironically, I made some hummus for my mom the other day with neri goma because i couldn't find tahini here in Japan!
The Big Onigiri.
- Wherever you go, there you are. -
Ooh yummy! Tucking this away in my digital cookbook for future use!
Blog and Shop: http://ojami.etsy.com and http://ojamiya.com
Harumi describes tahini as being less "refined" than neri goma, does anyone know what she means by this. I wasn't sure if she meant the texture of neri goma was more smooth (I don't see how this is possible) or that tahini is less fancy than neri goma- which the Greeks wouldn't be happy about I'm sure =).
Well for one thing, Japanese people tend to believe that anything Japanese is inherently better (or more refined etc etc) than stuff produced elsewhere. Second, I detect another lost-in-translation issue! The actual difference between nerigoma and tahini is that nerigoma is usually made unhulled sesame seeds, while tahini is produced from hulled sesame seeds. Also nerigoma sesame is toasted a bit more so it has a more toasty flavor (also a bit of bitterness). You canreplicate the flavor and even the slightly rougher texture of nerigoma somewhat while using tahini, by adding some toasted sesame seeds - grind them up if you can in a mortar and pestle, a Japanese suribachi, or even a coffee grinder (though you'll need to wash it out well afterwards to avoid having sesame-flavored coffee!)
Thank you! sesame flavored coffee actually sounds like it might be good=). I really need to get a suribachi, or at least a mortar and pestle.
Second, I detect another lost-in-translation issue!
I'm glad you tackled this question as I was rather surprised by what Ms Kurihara is supposed to have said about tahini. I've not bought much nerigoma (I just grind it myself) but my impression was that tahini was lighter/paler and 'more refined'. I was wondering if that impression was wrong. Thanks for explaining.
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