Monday, October 25th, 2010
This miso soup reminds of my dad for some reason. I remember him making this type of egg flower soup all the time except with different types of vegetables when I was growing up. I remember thinking how the egg fluffed up and looked kinda like a chrysanthemum. It's a fun miso soup for kids and one way to get them to eat those darned green onions. My dad told my brother for years that he'll get smarter if he eats green onions and for years my brother believed him and ate them. My brother is five years older than me but even I didn't believe that. I remember the day my brother found out that it was all a big lie and how angry he was. To avoid situations like that, I recommend making whatever it is that your kids dislike into something visually appealing and as delicious as possible. You might want to put about half the amount that I have in here if you have picky eaters but I like lots of green onions in my miso soup.
2+1/4 cup of dashijiru
2 tbsp. + 2 tsp. Akamiso
1 tbsp. soy milk or regular milk
1/4 cup chopped green onions
*substitute with 1/4 tsp. dashi powder
1) Make the dashijiru.
2) Add the akamiso and incorporate by stirring a little of the miso at a time into the ladle. Akamiso has a higher salt content than shiro miso or koji miso so be careful when adding in akamiso.
3) Beat one egg and add the soy milk or regular milk
4) Add the green onions and as it comes to a simmer, slowly add in the egg in a slow stream. Allow the egg to get fluffy simmering it but don't boil.
5) Serve into bowls.
Add the miso to the dashijiru and mix well by dissolving miso in the ladle and mixing in.
Add the green onions.
Add the egg and soy milk mixture in a slow and steady stream as the soup comes to a simmer.
Oooo check out the steam.