good day

[tsukikage]

Yay for spending the day with Tasha, as well as spending way too much money! I restocked my tea and made a trip to United Noodles, which Tasha had never been to. Also got materials to make miso a bit closer to from scratch (I'll probably add some shredded seweed I bought today too). Baby steps. I actually think I may make myself some miso soup for breakfast tomorrow morning.
I also got some e-mail from Capital One wanting me to get their credit card, which means... My credit score has mostly recovered!!! :)
I just did some stretching as well as 50 sit-ups and 10 push-ups, as well as properly followed through on something else which I shall not mention, and I'm proud. I'm actually thinking I might get some stickers and start a sticker system for myself. I know it's juvenile, but hey, it'll form some form of accountability for myself.
Now to take my laundry out of the dryer and go to bed.

P.S. I know whoever wrote that recipe probably didn't have English as their native language, but "1 stalk green onions, chooped if desired"... I can just imagine someone putting in a green onion stalk into their soup, and it just sitting there being all "Yo, I'm an onion stalk. I hope you're not planning on sharing this soup with anyone, because only one of you will get me.".

Comments

[anchan218.livejournal.com]

That recipe seems REALLY weak on the miso. I typically put in about 1-1.25 tablespoon of miso per cup of water. A serving is about 0.75-1 cup of water. If I'm adding wakame I tend to go a bit lighter on the miso or dashi 'cause wakame is naturally salty.

I don't really think it's worth the effort to actually get real bonito to make the stock from, though there are better brands of instant dashi out there than hondashi. Lastly, the quality of miso can make a big difference - try to get some that doesn't add dashi or alcohol. :)

In case you're curious, here's a recipe from one of my cookbooks:

1 serving
2/3 cup dashi stock
1 Tablespoon aka or shiro miso

Some other ingredients you can add:
3 oz tofu
1/2 boiled potato
2 cooked spinach leaves
1 aburage
1/4 Cup julienne strips daikon radish
4 inches dried wakame seaweed
1/4 stalk scallion

[tsukikage85.livejournal.com]

Huh... I thought Hondashi was a type of dashi, not a brand. In any case, I have Shimaya brand dashi - dunno if that's a good brand or not, since I haven't had any experience with other brands.
Also, about the real bonito comment... What exactly are you saying? That I don't need to add dashi at all?
The miso I bought only has water, soy beans, rice, and salt in it apparently, so I suppose it's higher quality to that extent, at least.
Also, a question regarding your recipe... Does your recipe call for liquid dashi? Because what I bought is in powder form, and I'm thinking 2/3 of a cup would be quite a lot... Would you recommend using liquid or powdered dashi, and when using powdered... How much would I use? Or does it vary greatly depending on brand?
Thank you so much for your help with this, Eleanor! *saves your recipe to a file and prints it out*

[anchan218.livejournal.com]

I believe hondashi is a brand. And by real dashi, I mean you can get dried flakes of bonito (it's almost like tissue paper, except it doesn't break down in water), which you have to boil in water for awhile to make the stock and then you have to sift it out. I never do that, though, since it's too much work.

The recipe assumes you've already made the stock, so generally I put about 1.25 cup water and 0.5 tsp of hondashi (or whatever dashi powder I happen to be using).

Anyway, you're welcome. Hopefully it comes out less watery than the other one you had. :)

[tsukikage85.livejournal.com]

*sips ver. 2.0* Mmmm, much better. Thank you.

[anchan218.livejournal.com]

Glad you like it. :)