Sunday, September 04, 2011

Food?

I know! I threaten to quit food blogging, and then the greatest dish comes out of my kitchen.
It's totally faux, phony, fabricated. And it tasted just like it was supposed to! Odd, considering that I've never tasted it before.
You are looking at a bowl of dashi broth, heightened a bit with a spoonful of miso and a squirt of shoyu. In this brown deliciousness, cook some mung bean noodles, those stringy transparent things. Add chopped scallion and cubes of tofu. This looks like a little too much tofu (it was).
That's it. That's all. Simple as pie, especially if you use liquid dashi concentrate.
I couldn't believe how good it was, and how filling. And it's practically health food.
This is going into heavy rotation.

12 comments:

cookiecrumb said...

JUST HAD A GOOD EXPERIENCE WITH B OF A

kudzu said...

The Japanese deliciousness must have made you hallucinate -- a GOOD experience with B of A is quite impossible.

cookiecrumb said...

Kudzu: It was so pure and simple, I didn't even want to jazz it up with sesame oil or chile flakes. Mind blowing.

OK, Cranky's credit card account got hacked. He opened his bill the other day to find he owed $10,000. B of A was perfectly decent about it and reversed the charges. And he got a new card. It was a clear case of fraud, almost laughably. The sad thing is, the ones who have to eat the expenses? The merchants this crook was robbing.

Greg said...

I love the color. My foray into Japanese soup making was a complete fail. I ended up with something akin to dirty dishwater.Yours has almost a "beefy" look if you will. Peary peary good :)

cookiecrumb said...

Greg: Yeah, it was a startlingly deep color, good for the brain as well as the tongue.

SO great to see you this morning. You are special people. And you both look GOOD.

Little Pots & Pans Co. said...

Dashi broth in many variations is in my rotation during colder months (it could be good chilled too, I've never thought to try it). Sometimes I drop in a handful of frozen scallops instead of tofu while the broth is cooking. Scallions are a must and little starch something to give it a wee bit of heft.

$10k of loot? That's one bold shopping spree!

cookiecrumb said...

Little Pots: Agree, scallions are totally a must. Scallops? Wow, that's fantastic.
Here, try this for cold dashi: cooked soba noodles in just a whisper of broth. Scallions raw, on top. Think I'd sprinkle sesame seeds, too.

Chilebrown said...

Nasty!

cookiecrumb said...

Chilebrown: You are so white.

Zoomie said...

I can imagine the look on Cranky's face when he opened that envelope! Yikes! Happy ending.

namastenancy said...

Maybe Chilebrown would like it if you'd put some pork belly in it? Or ribs or sausages? I've done something similar. I keep a tub of miso in my fridge and use that for a quick breakfast with an egg beaten in. I love the addition of scallions and I think that the Japanese add some carrot slivers as well.
Arigato gozaimasu

EB of SpiceDish said...

Why faux & phony?