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"Soup is liquid comfort." ~Author Unknown


Mr. S.'s has two kidlets and when it comes to food they're like night and day. Kidlet #1 is always curious what I'm making in the kitchen, will try any dish once before passing judgement and LOVES spicy food. Kidlet #2, on the other hand, hates most vegetables, stubbornly refuses to try new foods and would rather poke himself in the eye with a fork than eat anything even remotely spicy. If we allowed him to, he'd subsist on chicken and garlic bread. So, you can imagine my surprise when Kidlet #2 ate everything on his plate one rainy afternoon in San Francisco's Japantown. Shumai, rice, yakitori all down the hatch with not one complaint. (Seriously, my jaw dropped!) He also advised me that he loved miso soup as long it didn't have any "green stuff" in it. So, last night I decided to make him some miso soup sans any "green stuff" (wakame and green onions).  For once there was no fussing or whining during dinner, all I heard was slurping from that side of the table. A small victory, but a victory nonetheless.


Kidlet Approved Miso Soup

Ingredients

1 block firm tofu, drained & cut into small cubes

3 T shiro (white) miso paste

2 t dashi granules ( I like Hon Dashi by Ajinomoto)

4 cups of water


Instructions

- Bring water and dashi granules to a boil.

- Reduce heat to medium. Add miso paste. Stir well so that the paste dissolves.

- Add cubed tofu.

- Reduce heat and simmer for 5-7 minutes.

- Ladle into bowls and serve hot.
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