EXPO West in Anaheim was a hoot and a hollar – and a whole lot of thrills!
We received amazing feedback from buyers, consumers and the trade – everyone seems to love some good old fashioned banana bread (reinvented!).
Now we’re back in the office, sorting through a million business cards, following up with potential new stores and doing everything we can to scream “Everything But The!” from the rooftops.
And our throats are getting a little sore from all that screaming!
So, we made some Miso Soup.
Sounds pretty good right now, right?
Warm, a little salty and totally slurpable, it’s the perfect lunch for us while we work.
Easy Homemade Miso Soup
Makes 4 large portions
- 8 cups water
- 1/3 – 1/2 cup white miso (soybean paste)
- 1 cup cubed tofu (about half a container)
- 1/4 cup wakame dried seaweed (the small “leaves” that look like tea!)
- 2 scallions (green onions) diced
In a pot, bring water to a boil. Reduce to a hearty simmer and start adding miso one tablespoon at a time up to 1/2 cup. I stress adding it slowly because unless you’re familiar with the flavor and saltiness of the brand you’re using, it can be too little or too much very quickly. Taste as you go.
And feel free to use more of less miso than suggested to give you the exact taste you’re looking for.
I find using a whisk incorporates the miso the fastest, so just whisk as you go!
While your broth simmers soak your wakame seaweed in cold water, enough to cover the dry “leaves” by 3 inches. They expand like crazy! Let reconstitute for 4-5 minutes. Then drain.
Once your broth is where you wan it, add your cubed miso and drained seaweed. Stir everything together and taste again before serving to make any final adjustments. Toss in the green onions when serving.
Reheats like a dream