Miso soup is one of those comfort foods that seems to make everything all right whether your day didn’t go quite right or the weather is less than perfect outside. Nonetheless, I hope this “suped up” version of a classic Japanese restaurant starter becomes a fixture in your recipe book for a quick all in one meal or a starter for your next family dinner.
If the voice behind the words seems a little different, then you’ve probably have figured out that “the other half” of Kitchen Runway is behind the keyboard today to share a little different point of view on some of our favorite recipes. This is a quick and easy recipe that takes a basic Asian ingredient like tofu and add some other new and wonderful accompaniments to it such as wakame and kamaboko. Wakame is a dried seaweed that doesn’t look like much when its in its dry form, but comes to life instantly once it hits the water. Kamaboko is a Japanese fish cake that is bright pink and white and really is subtle and mild in flavor. It tastes similar to the imitation crab that is in most California rolls at the sushi restaurants.
You’ll find that this isn’t your average restaurant miso soup and that it will be quite heartier along with a deeper flavor. The color of the bright pink Kamaboko is a beautiful contrast to the rest of the soup. We like to add steamed rice to the soup which turns it into a complete meal for us.
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