Candice Kumai is co-star of Lifetime‘s “Cook Yourself Thin” and The Food Network‘s “Iron Chef America,” shares a heartwarming #granecdote about her grandmother:
“For 93 years and counting, my baachan (“grandmother” in Japanese) has been making this soup. She raised four beautiful daughters through World War II – so she knows a little something about comfort food! My big sis and I sought out Baachan’s recipe, which is nothing like your watered-down sushi bar miso. This is hearty, comforting, and as authentic as Japanese food gets.“
Baachan’s Miso Soup
Makes 6 servings
6 dried shiitake mushrooms
2 large potatoes, cubed
1 cup fish stock (try vegetable stock if not available)
1 piece kombu (a type of seaweed used for stock)*
1 yellow onion, finely chopped
1 carrot, thinly sliced on the bias
1 block of firm tofu, cubed
2 tablespoons dried wakame (smaller seaweed leaves)*
2 tablespoons brown miso paste 1 tablespoon white miso paste
2 tablespoons chopped green onion, to garnish
* Look for it in Asian specialty stores or online.
1. Soak the dried mushrooms in warm water for 10 minutes. Drain and reserve the liquid.
2. Add the potatoes to 4 cups of water in a large pot and bring the water to a boil.
3. Once the potatoes are almost fork-tender, reduce the heat to a low simmer. Add the fish stock, kombu, yellow onion, carrot, firm tofu, and wakame.
4. Add both types of miso paste and mash them into the soup until thoroughly dissolved.
5. Serve garnished with the green onion.
Per serving: 173 calories, 4 g fat (2 g saturated), 11 g protein, 6 g fiber, 4 g sugars, 463 mg sodium, 32 g carbohydrates.