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Two simple yet delicious recipes. I wanted to cook the dashi from scratch but couldn't find Kombu (large dry seaweed), so instead I used packet dashi. Also made bok choy and sauteed it with garlic and ginger. A light, healthy and satisfying meal. You can certainly get creative with the Miso but this is the simplest form.
Here are the recipes:
Miso
Ingredients
2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced 2 green onions, sliced diagonally into 1/2 inch pieces
Directions
1.In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Bok Choy Stir Fry Recipe
1 1/2 pounds bok choy or baby bok choy 1 1/2 tablespoons canola, vegetable or peanut oil 1-2 cloves garlic, finely minced 1 teaspoon grated fresh ginger 3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine) salt to taste 1/2 teaspoon sesame oil
1. Start by trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)
3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.
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