Many of you may not know this, but I, the owner of a food blog, do not have a kitchen. I have a microwave, rice cooker, and toaster oven. Needless to say I have to get pretty creative in making dishes without resorting to eating garbage ramen or things of the like. I’ve been eating A LOT of miso soup and today I just was not feeling misoey, I wanted Japanese curry, which is kind of an amalgamation of several different curries formed into one delicious powder. While it meets the standard of a traditional English(Indian) Curry by having cumin, coriander, and turmeric it also has a slew of spices like cardamom, fenugreek, ginger, and probably six or seven more spices. To make a normal Japanese curry you would make a beef or veal demi-glaze(beef or veal stock reduced into super concentrated beef or veal sauce) and then blend in the curry blend so you end up with a ridiculously unctuous sauce that coats your whole palate with curry goodness. SOOOOOOoooo, instead of making it a palate coating ultra heavy served over beef delight I just changed it up and made it into a lighter dashi based soup.
Japanese Curry Tofu Soup
- 2cups – Dashi Broth
- 1cup – Water
- 1tbsp – S&B Oriental Curry Powder (heaping tablespoon)
- 1tbsp – Soy Sauce
- 1tbsp – Sake
- 1tbsp – Mirin
- 1/4lb – Soft Tofu (not silken though) cut into 1″ pieces
- 1 – Green Onion, sliced
- 1/4cup – Wakame Seaweed cut in small bite size pieces
- 1/2 tsp – Pure Sesame Oil
- Make your dashi broth (link to recipe is above, and to make vegan sub dried shiitake for the bonito flakes)
- Combine water and dashi, bring to just barely a simmer
- Add soy sauce, sake, mirin, and curry powder
- Simmer 2 minutes add sesame oil and taste, adjust seasoning if needed
- Add tofu, onion, and seaweed and serve!
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!