As a New Yorker, I really like the comfort of supply, however typically once I get residence from work…
I’m simply too hungry to attend. So, earlier than attacking the field of chocolate-covered marshmallows, I take a minute to reference the Japanese precept of ichijuu sansai: one soup, three sides (plus rice). Not one of the parts should be difficult, and the outcome could be a pleasant various to a one-pot meal. Classically, the meals chosen would replicate the season and incorporate totally different colours and cooking strategies. It’s a considerate assortment that ensures a satisfying, nutritionally balanced meal.
Right here’s how I steadily execute the ichijuu-sansai idea:
• Soup: I really like my mother’s Candy Potato Miso, recipe beneath, however you possibly can simmer nearly any vegetable in water with kombu (dried kelp), then season the soup with miso; I make a big batch to stretch out over a number of meals
— Eggs. For me, it’s both tamagoyaki (rolled omelet) or a fast scramble seasoned with nothing greater than sake, salt, and sugar
— One thing Pickled. This half is straightforward — a quick cucumber pickle or just a little pile of store-bought kimchi
— Greens. You’ll be able to blanch spinach or different greens forward of time, and dried seaweed is an on the spot vegetable
• Rice: I’ve a Zojirushi rice maker and all the time make additional
Michiko Tomioka’s Candy Potato Miso Soup
Miso soup could be a main a part of a meal, not only a skinny soup. With this recipe, my mother’s, you possibly can benefit from the full rainbow of greens, protein, and professional and prebiotics. It’s easy and economical and may be made upfront for busy weeknights. Recipe by Michiko Tomioka. Makes 6 servings.
4 cups water
3-by-3 inch piece Kombu, cleaned (non-compulsory)
3 to 4 items dried shiitake (non-compulsory)
1 medium onion, sliced thinly
1 medium crimson potato, unpeeled, ¼-inch cube
½ medium candy potato, unpeeled, ¼-inch cube
½ medium carrot, small cube
3 tablespoons miso paste (ideally white)
8 ounces agency tofu, ½-inch cube
1 tablespoon wakame (dried seaweed)
scallions, thinly chopped, for serving (non-compulsory)
Place water, kombu, shiitake, onion, potato, and carrot in a medium soup pot over excessive warmth and convey to a boil. Cut back to low and proceed simmering for about 10 minutes till all greens are tender. Style one to verify.
In a small bowl, mix the miso paste and ½ cup heat soup from the pot and blend till the miso paste is totally dissolved.
Add tofu and wakame into the soup pot and simmer for about 3 minutes over medium warmth. Stir in miso combination on the finish simply till included. Serve soup bowls, garnished with scallions.
(Photograph by Saori through instagram.)