Half-Way Take-Away

Take advantage of the little ethnic markets that most areas have tucked away in a strip mall somewhere. Italian, Greek, Asian, Ukranian ... whatever you have take full advantage of walking in, talking to the shop owner (because that is generally who you will see when you go in) and learning about the various foods they sell and how to prepare them. In the Canton area we have all four of kinds of stores that I mentioned here and I regularly shop at all of them.

This weekend I went into the Asian market for a few specific items ... tom yum paste (for tom yum soup), soy sauce, miso paste (for miso soup), and tofu. Not only did I get quality items for far less than I would have paid in a regular supermarket, I also picked up a few tips from shop owner. He was able to direct me on which ingredients he offered in the store would be the best for the particular recipes I was making and he gave me some direction in how to use these ingredients and then what to do with potential leftovers.

My husband loves miso soup, and I have learned to like it. What I made this weekend was fantastic, largely thanks to the perfect direction I was given in the store. The miso paste was full of flavor and the tofu I bought was an excellent quality. Tofu is something that I have had a lot of trouble learning to enjoy, but after tonight I might actually be able to say that I like it.

To round out our meal, we bought some sushi rolls from Jasmine Asian Bistro (spicy tuna for my husband and I as well as a cucumber roll for the kids to try). This was surprisingly filling and the kids all actually tried and enjoyed the miso soup! All that I was missing was some Choya (a really great plum sake) from B Side Winehouse, but I did not make it that way until after the shop was closed:(

Miso Soup

Ingredients:

- 6 cups of chicken stock (though water would do just fine)
- 1/3 cup miso paste (your choice -- I used yellow)
- 2 large or 3 medium button mushrooms, thinly sliced (shiitake mushrooms are better, I just forgot to pick some up)
- 1 sheet of nori (dried seaweed, generally used for making sushi rolls) ripped into approximately 1 inch squares or, alternatively, a small handful of spinach leaves
- 1 Tbsp good quality soy sauce
- 2 or 3 chopped scallions (white and green parts)
- 8 oz firm tofu, chopped into 1/4 inch chunks

As instructed by the shop owner, pour just a little of the stock or water (maybe a cup) into the bottom of the pan and add the miso paste. While you heat the stock, whisk in the miso paste. Once the miso is incorporated, then add the rest of the water or stock. Don't be tempted to skip this step as doing it this way, apparently, makes it easier to ensure that the miso is properly incorporated. I trust my friend knows what he is talking about!

Gently heat the stock now, but be sure to not allow it to come to a full boil. Too much heat will turn the flavor of the miso and it will not be so tasty (or so I'm told). While heating the stock, add the mushrooms and allow them to steep for a few minutes before adding the remaining ingredients. Drop in the rest of your ingredients and turn the soup off the heat. Serve in heated bowls and enjoy!