The Almost-Instant Miso Soup
This is the kind of soup I make for myself for a quick desk-side lunch during a busy day. It’s a charismatic broth poured over some extra tofu and veggies for a very pure-feeling but savory meal. If you want to treat yourself a bit like a guest at a fancy restaurant, place the chunky bits in the bowl in an artful way and then pour the broth over them with a flourish. Even if you’re dining alone, you deserve a little flair.
Extra ingredients: roasted tofu, cooked bok choy or other greens
Time: 10 minutes (10 minutes active)
Makes 1 serving (about 2 cups)
1½ cups water or dashi
1 tablespoon white miso or chickpea miso
1 teaspoon gochujang paste (available at Korean and Asian groceries; I very much favor Wholly Gochujang, which is also available at Amazon.com)
¾ cup roasted tofu
½ cup cooked baby bok choy or other greens
2 or 3 shiitake mushrooms, sliced thin if raw or in bigger chunks if already cooked
Toasted sesame seeds, to garnish
1. Bring the water to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, whisk in the miso and the gochujang, then add the tofu, bok choy, and mushrooms and let them warm through. Use tongs or a slotted spoon to pull them out of the broth and arrange them in a serving bowl.
2. Pour the broth over the tofu and vegetables and sprinkle with the sesame seeds.
VARIATIONS
- Change the vegetables. Almost any vegetable tastes good in this context, but especially roasted mushrooms or asparagus; diced cooked squash; potatoes or sweet potatoes; English or snap peas; and/or cooked greens such as pea vines, spinach, or chard.
- Add some seafood. Try floating some grilled shrimp, steamed clams, or crab meat in the spicy broth along with the tofu.
GETTING TO COOKED
BOK CHOY
Thoroughly wash 3 or more heads of baby bok choy. Quarter each one lengthwise, keeping the core intact. Have ready 2 tablespoons water in a cup, plus a finely sliced garlic clove and a pinch of red chile flakes. In a large skillet (with a cover), heat 1 tablespoon of oil over medium-high heat. Swirl in the garlic and chile flakes, then place the bok choy wedges in the oil. Toss to coat, pour in the water, and cover the pan quickly. Steam the bok choy for 1 minute and turn off the heat. Season to taste with salt.