Spicy Miso Soup with Nasi Goreng Chili Oil
Chef Tommy has combined traditional Miso soup with Herbie's Nasi Goreng Spice Mix and Chives to add complexity with a real flavor zing.
- To make Dashi (clear broth): ·
- Water · 1 quart
- Bonito Flakes (fermented fish flakes) · 1 cup
- Kombu Kelp (4"by 4") or 1/2 package of Nori Seaweed · 2 pieces
- To make Miso Soup: ·
- Yellow or White Miso Paste · 2 tablespoons
- Red Miso Paste · 2 tablespoons
- Firm Tofu, cubed into bite size pieces · 1 package
- Herbie's Chives Freeze-Dried · 3 tablespoons
- To make Chili Oil: ·
- Vegetable or Canola Oil · 1/2 cup
- Herbie's Nasi Goreng Spice Mix · 2 tablespoons
Miso soup is delicious, quick and easy to make, low in calories, and filling with its high protein content.
Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed. Dashi is a simple clear Japanese broth that is used as a base for many Japanese dishes and it could not be easier to make.
To make the Chili Oil
Combine the Herbie's Nasi Goreng Spice Mix and oil in a small sauce pot. Heat for 2 min over medium heat. Remove from the heat and set aside while you make the soup. Right before you serve the finished soup strain the chili oil through a fine mesh strainer.
To make the Dashi
Pour 1 quart of water in a large pot, add the pieces of Kombu or Nori to the pot of water and slowly heat over med high. Let the water heat up for about 5 min. or until right before it boils. Take off of the heat and steep for 15min. Do not let the Kombu or Nori boil in the water, this will make the broth bitter.
With a pair of tongs, remove the pieces of seaweed or kelp and discard.
Return the pot of steeped water back to the stove and heat over high heat. When the water begins to boil add the Bonito Flakes, let them boil for about 30 seconds-1 minute. Immediately strain the broth through a fine mesh strainer. (It is okay for some seaweed and bonito flake particles to remain in the broth.)
To make the Miso Soup
Return the strained Dashi back to the pot and heat over high heat. Once the broth begins to boil, whisk in both the yellow and red miso paste. Adjust the seasoning according to taste.
To serve evenly distribute the cubes of tofu among four bowls, pour the hot miso soup over the tofu in each bowl, garnish with chili oil and Herbie's Freeze Dried Chives. Enjoy with a glass of Williamson Wines Frolic Viognier.
- If you do not have Herbie's Nasi Goreng Spice Mix the main ingredients are chili flakes, chili powder, and garlic. You can easily replace the spice mix with 2 tablespoons of chili flakes, 1 tablespoon of chili powder, and 2 fresh cloves of garlic. Steep them just as it states in the directions.
- Both the Dashi and Chili Oil can be made days before you prepare the miso soup and can be used to enhance the flavor in many other dishes for about a week after they are made.