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So I’m really petrified of bugs. Any kind of bugs – like, even gnats give me the heeby-jeebies. I’m such a little whiny girl about bugs – which is why I have never ever gone camping in my life. I don’t think I’d survive. You know those shows that are like “Fear Factor” where you challenge yourself to test your ultimate fear, like be in a coffin full of spiders or something whack like that? Yeah, I would probably cry my eyes out. There’s no way I’d ever challenge myself to anything bug related. The reason why I’m even talking about bugs is because I’m fearing for the cicadas. Have you heard of them? Those big black beady red-eyed flying bugs that come out in swarms every 17 years between Virginia to Connecticut to mate and then go back down into the ground and come back out 17 years later? OMG. Let me tell you.
The last time these things came out, I was only 9 years old BUT they left such a vivid memory for me because I probably almost peed my pants. I was walking to find my bus after school and like two of these big suckers decided to fly onto my chest. I stared down and I have these DISGUSTING looking bugs staring at me. Those red beady eyes are just..omg, even talking about this and remembering it is giving me goosebumps and making me all sweaty palmed. Anyway, so they’re supposed to be back this year and they’re supposed to be the most prevalent in April-May. Um, hello. My wedding is at the end of April. Seriously, if you guys see outtake pictures of me running around like a crazy lady – I’m probably trying to run away from cicadas.
Miso soup: this isn’t a very Easter-like dish, I know, but it definitely suits the weather we’ve been having around here lately. Windy, cloudy, and cold. Just can’t seem to break from it, huh? It’s already the end of March, about to be April and it’s still so darn chilly! I’m kind of nervous about the weather for our wedding day!
This soup is a staple in Japanese restaurants. You always have to order it (or sometimes it comes with your sushi order) when you go have sushi because it’s pretty much the most amazing Asian soup, ever. Well, that’s a bold statement, but to me, it’s one of my favorites. Asian cooking is really intimidating for a lot of people especially miso soup. I know of a lot of people who have wanted to recreate it at home but have been too scared to try. My mom taught me how to make this soup when I was young so this is our version. I’m sure there are plenty of other versions but this is our family’s :)
Well, it’s really not as intimidating as it seems. There are simple ingredients out there that make this so much easier. First, you have to find soybean paste! That is the base of miso soup! Yes, that’s it! This is what mine looks like:
You also need a packet of dried seaweed. It doesn’t have to be this particular kind. I got this in Taiwan and they come in rectangle layers. I just cut them up and throw them in the soup.
And the last thing you need is silken soft tofu. I bought mine at the Asian supermarket and it was a 12 ounce pack (sorry, I don’t have a picture!).
This soup is super easy to whip together, I promise you, less than 15 minutes and you’ll have yourself a large hot bowl of restaurant-style miso soup at home! Grab the recipe below and prepare to warm up :)
Easy 15-Minute Miso Soup
Ingredients
- 2 cups (473 ml) chicken stock, or vegetable stock
- 2 cups (473 ml) water
- 4 tablespoons (68 g) soybean paste
- 12 ounces (340 g) packet of silken soft tofu, sliced into cubes (you don’t have to put all of it in. We like a lot of tofu in our soup so we added all of it)
- 6 small sheets of dried seaweed, cut into strips
- Salt, to taste
- Scallions for garnish, optional
Instructions
- In a large pot, pour in chicken stock and water and bring to a gentle boil.2 cups (473 ml) chicken stock
- Whisk the soybean paste into the water mixture until all has dissolved.4 tablespoons (68 g) soybean paste, 2 cups (473 ml) water
- Let simmer for 5 minutes then add in the sliced tofu. Let simmer for another 5 minutes then drop in the strips of seaweed and season with salt, to taste.12 ounces (340 g) packet of silken soft tofu, 6 small sheets of dried seaweed, Salt
- Divide evenly into soup bowls and top with scallions, if desired.Scallions for garnish
The miso sounds lovely! And I’m with you on the bug phobia – I’m the same way!
I love miso soup, this looks so good!
I’m yet to try miso soup! Oh my gosh!! This looks so delish :)
My mom made miso soup all the time growing up, I definitely went through phases of liking/hating it, as I recall, haha. Have you ever tried it with little clams? They’re called “asari” clams in Japan and add a nice different touch to miso soup.
Miso soup always seemed so intimidating to me but now I feel like even *I* might be able to make it. :) As for the cicadas, I was getting all stressed out and uncomfortable just reading your story about them landing ON YOUR CHEST <– OMG! Nightmare! Let's make sure they know they are not invited to the wedding!
Such a comforting dish but I’ve never made it myself either!! Need to remedy that ASAP
I especially love miso soup for breakfast. When I’m in a rush, I’ll just disolve a spoonful of miso in a cup of boiling water and drink it like tea. Even as plain as that it’s still delicious.
I am a total nut for miso soup and I’ve GOT to try this! It looks so warm, comforting and scrumptious, Julie! Great recipe.
Yes!! Love me some miso soup. I always thought it was super complicated to make. This recipe looks awesome!
I need this in my life. Plus then I can eat more than the 8 oz serving – LOL.