I know, I’ve disappeared off the face of the Earth for a couple months. . . I apologize, I’ve been working on building my knowledge and credibility in food. Now I manage a few restaurants, do some catering, AND I will be hosting an hour long cooking panel at Anime Expo next weekend for any fellow Japanese fans that will be in Los Angeles. Here’s the info (yes this is a shameless plug):
How to Cook Japanese Food w/ Eating in Bed
7:00pm – 8:00pm
Los Angeles Convention Center
I’ll be demonstrating how to make Dashi Broth, Soba Noodles, and Sushi Rice, then preparing a few dishes with them.
This one’s a really quick soup to make that has some great flavors and it diverts from a traditional miso soup in that it uses a chicken stock instead of a dashi broth. It also diverts from the Japanese flavor profile with the use of lemongrass, which is generally used more in Thai/Cambodian cuisine, as well as dried baby shrimp that lends itself more to the Korean flavor profile. All of them come together to make a soup that’s got a nice richness, some sourness, a little heat, and it can all be made in less than 30 minutes!
- 3 cups – chicken stock
- 1.5 tbs – white miso paste
- 1 tbs – dried baby shrimp, ground
- 2 tsp – ground lemongrass
- 1 tsp – salt
- 4oz – firm tofu cut in rectangles
- 3/4 cup – frozen spinach
- 1/2 cup – frozen green peas
- 2 tsp – butter
- 1 tsp – black sesame seeds
- 1 tsp – togarashi
- OPTIONAL GARNISH – Green Onion
- To prep your firm tofu, cut it into rectangles and dry it by placing it on paper towels and patting it with paper towels, having it drained will allow it to absorb the flavors more
- Bring stock to boil
- Add spinach and peas; bring to boil
- Add miso paste and ground shrimp, bring to boil
- Add salt, lemongrass, try it and adjust seasoning
- Add tofu, butter, togarashi, and sesame seeds, serve!