Miso

Miso soup: if you've ever gone out for sushi you've probably had it. You might have thought it was good. Well think again: restaurant miso is a fraction as good as you can make it at home, with barely more work than it takes to heat up some Cambell's soup.

Miso

Prep Time: Negligible (20 minutes to make dashi, if you have to)

Cooking Time: 5 minutes

Serves: 6

Ingredients:

1/3 - 1/2 cup miso paste

4 cups dashi

a pinch of wakame strips

cubed tofu

Preparation:

Soak wakame in warm water.

Cooking:

Heat dashi. Once hot, remove from heat and add wakame, tofu, and miso.

Now hold on, there's a little more to this than it sounds. Firstly, you're probably wondering what wakame is. Well, it's another kind of seaweed found at your local japanese/asian market.

As for miso, that's a little more complex. Miso comes in hundreds of varieties. The most basic is with or without dashi. Since dashi takes virtually no work, I recommend going without. Beyond that, I'll direct you over to this article, which covers miso paste better than I could.