Tofu, miso paste, Kombu (a sea vegetable), and aged, dried bonito (fish) flakes, are items that I keep in the kitchen, because I love to make miso soup. Today I’m featuring “Tofu-Mushroom Miso Soup,” a recipe in Jaden’s new cookbook that is as tasty as it is nutritious and comforting. Dashi, the soup stock for miso, can be made from scratch using Kombu and bonito flakes or from instant dashi mixes. I make mine the non-instant way, partly because I like playing with sea vegetables and reusing them (I dry the kombu in the oven on low heat and use it once more).
|Dashi (After Adding Bonito Flakes and Straining)|
Jaden’s “Tofu-Mushroom Miso Soup” includes an egg, which adds texture and extra protein. This recipe is flexible and allows varying types of mushrooms and leafy vegetables to be included. I used chanterelle mushrooms and baby bok choy in the soup pictured. Steamy Kitchen’s Healthy Asian Favorites combines fresh, healthy ingredients and flavors in its recipes and is beautifully photographed (by Jaden herself). But don’t take just my word, 19 other #SundaySupper bloggers are featuring recipes from Jaden’s book and blog. Click on the links below to see other dishes and recipes.
I’m Giving Away One Cookbook!
Jaden Hair’s new cookbook is a useful addition to your kitchen library. You can enter to win one of these cookbooks by following the directions below. Join the #SundaySupper chat at 7 p.m. EDT on Twitter when 20 additional cookbooks will be given away.
Recipe: Tofu-Mushroom Miso Soup
Reprinted with permission from Steamy Kitchen’s Healthy Asian Favorites by Jaden Hair, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.Steamy Kitchen Social Media
4 cups dashi (page 14) or vegetable stock (page 11)
6 ounces firm tofu, cubed
4 ounces fresh mushrooms, sliced
1 handful leafy vegetables, like baby bok choy, napa cabbage, spinach, or kale, coarsely chopped
1 egg, whisked
2 tablespoons chopped green onion
4 tablespoons miso paste
In a saucepan, bring the dashi to a boil. Add the tofu, mushrooms, and vegetables. While stirring the dashi, slowly pour in the whisked egg. Cook for 2 minutes. Remove from the heat.
Ladle about 1/2 cup of the hot dashi into a bowl with the miso paste. Use a fork or whisk to blend the miso paste. Pour all of the miso into the pot and stir gently. Top with green onions and serve immediately.
Here is how to enter to win. You must do both, #1 and #2, to have an eligible entry:
1. Tell me what your favorite Asian dish is, in a comment below, and include your twitter handle in the comment. Comments must be posted by 8pm Eastern time today (Sunday, March 10, 2013).
2. Join in the conversation during the live #SundaySupper chat on twitter from 7pm to 8pm Eastern Time today (Sunday, March 10, 2013). Your tweet(s) must contain the #SundaySupper hashtag.
The winner will be chosen randomly from the eligible entries. The winner will be notified via email. Note: Giveaway open for United States residents only. Contest ends on Sunday, March 10, 2013 at 8pm Eastern Time.
Here’s where you can find her book (also available from major booksellers):
I was provided with a copy of Steamy Kitchen’s healthy asian favorites for my review. All opinions are my own.
Tofu-Mushroom Miso Soup
Thai Larb Lettuce Chicken Cups
The following Sunday Supper Contributors will be joining us with some of their favorite recipes from the Steamy Kitchen blog:
Vegetable Spring Rolls by Mangoes and Chutney
Kung Pao Chicken by Cravings of a Lunatic
Prime Rib Roast with Miso au jus by The Urban Mrs.
Kickin’ Tequila Shrimp by Gourmet Drizzles
Korean Beef Rice Bowl by Crispy Bits & Burnt Ends
Pan Fried Shrimp and Pork Fried Potstickers by Dinners, Dishes and Desserts
Shrimp Curry by Ninja Baking