Tuesday, July 13th, 2010
BAM 13: Tsukimi Somen Miso Soup,
Gobo Wrapped in Beef,
Ignen (green bean) Goma Miso Ae,
Daikon and Shiso Olive Oil Tsukemono and
Rice.
I'm going to start out with tsukimi soumen miso soup. Tsukimi (月見） means "moon viewing" and refers to Japanese festivals honoring the Autumn moon. There are many dishes that celebrate the moon such as tsukimi udon and different types of dango.
I want to start this build a meal with a somen and egg miso soup. Somen is representative of the summer and is usually served cold but I thought it would be fun to add some noodles to miso soup.
Ingredients (servings 2)
2 Tablespoons +1 teaspoon of miso
2 cups
dashijiru or substitute with dashi powder and water.
1 bundle of somen noodles
2 egg yolks
chopped green onions for garnish
Directions
1) Make dashijiru or substitue with dashi powder and 2 cups of water.
2) Boil somen noodles in a separate pot, drain, cool and set aside. (It only takes 1.5 minutes to cook the noodles.)
3) Add miso to the dashijiru and dissolve.
4) Serve somen noodles into the bowl.
5) Ladle in miso soup.
6) Drop the egg yolk on top and a sprinkle green onions.
Somen come packaged like this.
Somen is bundled up into bundles. 1 bundle is perfect for 2 servings.
Boil somen for 1.5 minutes.
Drain and cool in cold water.
Make the dashijiru and dissolve miso.
Break the yolk in the hot soup and mix.
