Thursday, January 8, 2009

souper-duper microwaveable miso soup

This recipe comes via a Filipino recipe book (Quick N Easy Microwave Meals) that a dear Filipina friend brought back for me recently from her home country.

Yes, miso soup can be done in the microwave! Hooray! And it was just as good this way as the stove-top version.

You'll need:

1 shiitake mushroom, stemmed and thinly sliced (I used sliced dried ones - they rehydrated well)
4 cups fish broth (dashi)
1/4 c. miso paste
100 g tofu, cut into 1/2-inch cubes (I used soft tofu)
2 pieces scallion, trimmed and cut into 2-inch lengths (I used thinly sliced green onions)

Do this:

Combine first 2 ingredients in a microwave-safe bowl. Cover and microwave on high for 5 minutes, or until mushroom turns soft. Stir in miso paste and tofu. Cover and microwave on high 2 minutes, or until hot. Sprinkle with scallion and serve.

I served mine with multigrain rice on the side for a warm and hearty winter lunch.


K and S said...

be careful when you heat the miso soup in a pot or the microwave, if it is heated too quickly it will burst/splash.

Abigail (aka Mamatouille) said...

Thanks, K and S, I'd never heard of that happening before. I'll be more careful from now on.

Reeni said...

How delicious! I love that you can cook it in the microwave, so easy!!

Abigail (aka Mamatouille) said...

Reeni, it is such a cinch! And yummy to boot.

Kim said...

This would be so great to do in the summer. I boycott making miso soup in the summer because the kitchen is so hot anyway. My excuse, anyway!

Abigail (aka Mamatouille) said...

Oooh, I can't imagine having it in summer. Sounds really hot! (I mean the miso soup.)