After weeks of balls, 21sts, housewarmings and good times, I feel as though I've been steadily adding onto my winter bulk with my overindulgence of delicious, yet not figure flattering foods. What I need now whilst feeling bloated and overindulgent is a light soup broth that is easy to make, yet nutritional enough to make a meal out of it. I yearn for the days of living at home, where my detox diet would be substituting my dinner meal every day with a large platter of steamed vegetables, steamed tofu topped with soy sauce, a piece of fish and to finish off, a plate of assorted fruits. More often than not, there was also a large steaming bowl of soup broth left to boil on the stove for hours, slaved over lovingly by my grandma as she added corn on the cob, pieces of tender pork, pork bones that gave the soup such rich flavours and many other ingredients with high medicinal and nutritional value. I never quite knew what were in those soups, but I did know that they were light, yet filling and definitely good for me.
These days, I wouldn't dream of going to such lengths to produce a good bowl of soup. An easy alternative I've come up with is miso soup. I never used to be a big fan of miso soup, especially the complimentary soup that comes with bento boxes at Japanese restaurants. However, after buying a packet of miso, I figured I should probably do something with it. Because I often find miso soup too salty, I've remedied this by adding more water to the soup broth as I make it. I then add whatever I can find into the soup, depending on what I feel like - instant buckwheat ramen, vegetarian dumplings from Chinatown, wakame (Japanese seaweed), other veggies, slices of silken tofu. It makes for a warm, light, yet filling winter meal.
2 tbs miso
2 1/2 cups boiling water
frozen vegetarian dumplings
silken tofu, cubed
1) Pour boiling water into a saucepan.
2) Add spoonfuls of miso into the water and allow to dissolve slowly. Add or omit water depending on personal preference for saltiness levels (typically, the packet advises 1 tbs of miso to 1 cup boiling water).
3) Once the soup is prepared, add other ingredients and let boil for several minutes.
4) Serve hot.