Miso Soup + Dashi

Now with pictures!

Healthy Seasonal Cooking

Tonight my daughter and I made miso soup with homemade dashi. Usually when we make miso soup we cheat and just use some store-bought chicken or vegetable broth and add miso, figuring it was good enough, but wow, this was so much better! There is so much complexity to this soup now that it has the smell of the ocean from the kombu and bonito flakes and the salty/savory flavor from the miso. So Delicious! The added bonus is that we don’t feel like we just ate a salt bomb as we often do after eating miso soup at a restaurant.  I think the sodium levels are pretty moderate in this version. Unfortunately I didn’t get pictures, so will have to add them next time I make this.

IMG_4891 miso!

IMG_4892 Dashi and vegetables before adding the miso mixture

IMG_4893 Mixing in the miso.

IMG_4894 Spoonful of umami heaven!

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Halibut and Mango Tacos

This recipe comes from my daughter, Rachel, who is an excellent cook! She made the tortillas from scratch as well as developed her own recipe for the filling. Totally delicious! You can also substitute any white fish for the halibut or even shrimp would be delicious with the sweet mango. Of course you can buy pre-made tortillas, but if you have some free time the homemade ones are really soft and fresh, nothing like store-bought tortillas.

Halibut and Mango Tacos

  • Servings: 2-4
  • Difficulty: easy - medium
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Delicious light fish tacos and homemade tortillas

Rachel created this recipe

Ingredients

Flour tortillas (this makes around 12 small tortillas)

  • 2 cups white flour
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup warm water
  • 3 tablespoons light oil of your choice (Rachel used safflower oil)

Taco filling

  • 1/2 lb halibut
  • 1 mango, diced
  • 1/2 avocado, diced
  • 2 tbsp. green onions, chopped
  • 1 clove garlic, minced
  • 2 tablespoons white miso
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • salt and pepper to taste
  • shredded cabbage as a topping
  • Chopped jalapeños or serrano peppers if desired as a garnish.

Procedure

Tortilla Instructions:

  1. Mix the flour, salt, baking powder and baking soda with a whisk in a large bowl.
  2. Add the oil and mix well.
  3. Add the warm water and mix well. Roll dough into a log and divide into 12 equal pieces.
  4. Roll each piece into a pretty thin circle. They puff up some when you cook them.
  5. Heat pan on high heat so you can cook the tortilla quickly. She likes to use a non-stick pan so no oil is needed. When the pan is very hot, place tortilla in the pan and cook for 20 seconds or so, until it puffs and browns lightly, turn and cook the second side 10 or 20 seconds. Place on a dish and repeat for next tortilla. Set cooked tortillas aside and keep warm.

Taco filling Instructions:

  1. Cut the mango, halibut, and avocado into small cubes. Set aside the avocado.
  2. Toss the halibut and mango with the onions through the salt and pepper in a bowl, and mix thoroughly.
  3. Heat a large pan on medium high heat, add a little oil, and then sauté until the fish is cooked.
  4. Remove from heat and add the avocado. Mix well.
  5. Place the halibut mixture into prepared tortillas and garnish with the cabbage and spicy peppers if using.  Enjoy!

https://healthyseasonalcooking.wordpress.com    March 18, 2018

IMG_4888IMG_4887

Miso Soup + Dashi

Tonight my daughter and I made miso soup with homemade dashi. Usually when we make miso soup we cheat and just use some store-bought chicken or vegetable broth and add miso, figuring it was good enough, but wow, this was so much better! There is so much complexity to this soup now that it has the smell of the ocean from the kombu and bonito flakes and the salty/savory flavor from the miso. So Delicious! The added bonus is that we don’t feel like we just ate a salt bomb as we often do after eating miso soup at a restaurant.  I think the sodium levels are pretty moderate in this version. Unfortunately I didn’t get pictures, so will have to add them next time I make this.

Miso Soup

  • Servings: 6
  • Difficulty: medium
  • Print

Savory homemade miso soup

Credit: Bon Appetit and Epicurious

Ingredients

Dashi

  • 8 cups cold water
  • 2 – 6 x 5 inch pieces dried Kombu (a type of seaweed)
  • 1 1/2 ounces bonito flakes (about 3 cups)

Miso Soup

  • 8 cups of Dashi
  • 1/2 cup dried wakame (a type of seaweed)
  • 1/3 cup white miso
  • 1/2 pound tofu (I like firm tofu), drained and cut into small cubes
  • 1/4 cup thinly cut scallions

Procedure

Dashi Instructions:

  1.  Pour water into a large saucepan. Add kombu and let sit until kombu softens, about 30 minutes.
  2. Bring water and kombu mixture to a slight boil and immediately remove from the heat. Discard the kombu.
  3. Add the bonito flakes and carefully stir once to submerge them. The broth will be clearer if you don’t vigorously stir it. Return to a gentle boil, then reduce the heat and simmer gently for five minutes, skimming off any foam that might form.
  4. Strain the dashi (broth). You can let it cool and store it in the fridge for a couple of days or use it now to make the miso soup.

Miso Soup Instructions:

  1. Pour the dashi into a medium pot and mix in the wakame.
  2. Heat the dashi mixture over moderately high heat until hot. While the dashi is heating up remove about 1/2 cup of it and whisk it in a separate bowl with the miso until well combined.
  3. Add the tofu and scallions to the broth (dashi). Cook one minute. Turn off the heat.
  4. Mix the miso mixture into the soup and serve immediately. Enjoy!

https://healthyseasonalcooking.wordpress.com    March 13, 2018

IMG_4891
miso!
IMG_4892
Dashi and vegetables before adding the miso mixture
IMG_4893
Mixing in the miso.
IMG_4894
Spoonful of umami heaven!