Miso Soup with Okra
I love miso soup. But I've only ever had it out in restaurants, or suffered myself those little instant packages... but never again... now that I know how easy and quick it is to make! Its no wonder the Japanese have miso as a standard breakfast!
I imagine if you want it plain.. or maybe just with some chopped scallion and tofu it could all take less than 5 minutes! But I wanted okra, so it took maybe 10. hehe
4 pods okra
2 slices lotus root
1 chopped scallion
1/4 block firm tofu cut into small cubes
2 cups dashi stock
3 tbsp miso
Rub your okra with salt to remove any fuzzy bits, then boil okra and lotus for 1 minute. Rinse under cold water, and chop your okra so you have some nifty little okra stars.
Bring dashi stock to a boil with scallion, reduce immediately to medium low. In a small bowl combine miso with some of the stock to disolve. Add miso to the stock. Add tofu, lotus and okra. Stir over low for about a minute (do not boil1!!!) and serve.