Tuesday, February 12, 2013
Recipe: "Spicy Kale Miso Soup" from "Hiroko's American Kitchen" by Hiroko Shimbo
Rating: Good. This is quick to make if you have frozen dashi in your freezer.
Status: Made once.
Additional notes: I left out the ginger since I didn't have any. The toban jiang adds a nice spiciness to this dish and goes well with the aged brown miso (aka-miso) and kale (I used dino kale). I also added 3 minced scallions since I had some that needed to be used up; most was added when I cooked the kale, but I also reserved a small amount of the green tops for garnishing just before serving. I eyeballed the amounts and seasoned it to taste and actually didn't measure since I just made one bowl. This makes a good quick and satisfying snack.