Eclectic Food: Miso Soup

Miso soup is seriously delicious, and incredibly simple to make.  So far my biggest difficulty with making miso was finding the dashi granules for the soup.  (The ones I have I actually bought from a specialty Asian market.  It's listed as "Hondashi Granules" and "Bonito Soup Stock" on the side, so keep your eyes out for those words and phrases if you start searching!)

I also love how customizable miso is.  The recipe I provide below calls for shallots and spinach, but you can use a lot of different things that you think will taste good.  Green onion?  Why not!  Kale or arugula?  Sounds tasty!  Scallions, leeks, even bamboo shoots taste good in this!  Use red miso paste for a more savory taste.

Miso Soup


Ingredients:
4 cups water
1 clove shallot, finely sliced
2 teaspoons dashi granules
3 tablespoons yellow miso paste
1/2 pound extra firm tofu, chopped
Handful of spinach leaves
7 frozen, shelled, de-veined, cooked shrimp

Directions:
1.  Put water, dashi granules, and shallot in medium sauce pan.  Bring to a boil.
2.  Stir in miso paste until dissolved.  Add tofu, spinach, and shrimp.  Reduce heat.
3.  Wait about 3 minutes, or until shrimp is completely warm.  Serve and enjoy!