Miso Soup

For someone who was afraid to try Japanese food until she was about 18, I find it funny that my favorite comfort food is Miso Soup. Generally speaking when you think of miso soup, you probably think of a small bowl that the sushi restaurant serves prior to your meal, however once you know how to make the base, the options are limitless.

Here's the variation that was dinner:

3 cups dashi (recipe to follow)
2 TBSP black bean paste (miso)
1/2 cup enoki mushrooms
a few pieces of smoked salmon
green onion
a couple cilantro leaves

Combine miso, green onion and dashi; bring to a boil (don't worry if the miso doesn't dissolve right away), add enoki mushrooms, and salmon. Boil for about a minute. Garnish with cilantro leaves, and EAT! (A nice addition to this is some left over noodles, or a few pieces of silken tofu)

Dashi:
4 cups water
1 leaf kombu seaweed (a piece roughly 4x4)
1/2 cup bonito flakes (fish)
Place kombu into a pot (do not rinse it, you want the salt that's stuck to the outside), cover with water and bring to a boil; immediately remove kombu (you can save it to make a second batch). Add bonito flakes, let it come to a boil. Remove from heat and carefully pour through a strainer.
If you want to make a second batch to save for later (called Second Dashi) combine another 4 cups water, with the bonito flakes, and kombu, and simmer for 10 minutes.