味噌汁 Miso Soup by Mr. Tess


Miso soup is a traditional Japanese soup based on dashi stock mixed with softened miso paste.
Good for breakfast, lunch, or dinner, miso soup is a comfort food.

This post has lots of information about making dashi and about miso as an ingredient.

Mr. Tess often cooks, but rarely cooks Japanese foods. We, neither of us, were feeling great. I suggested miso soup with salmon (which was in the freezer—neither of us wanting to go to the store). So I gave him some instructions and had a nap while he produced a lovely meal.

Udon with Niboshi Kakejiru

https://1tess.wordpress.com
I am on my own for the weekend and noodles are perfect when dinner is for one. I’ve never tried the niboshi dashi before, so using it to make kakejiru (broth for hot noodles) was a fine start. I made udon with tofu, green onions, and just because they looked so pretty in the store, some cherry tomatoes.

Niboshi Dashi: dried sardine broth

☛ → night and day
Ô

https://1tess.wordpress.com
Niboshi are baby sardines (anchovies in some translations) that have been boiled once then dried. Compared to katsuobushi, stock made with niboshi has a fishier flavor. They vary in size from about 1.5″ to over 3″long with the smaller ones having a milder flavor. This stock is used in both Korean and Japanese cooking for miso soup, hot pots (nabemono), and strongly flavored noodle dishes. Some bloggers note that niboshi dashi is more commonly in the Tokyo area than in Osaka/Kyoto; and katsuo dashi is used more in the summer, niboshi in the winter.