An easy and impressive soup I frequently make is Miso. Once I got the formula down, I think I made it for five or six straight nights in a row, I was so impressed with my new-found culinary ability.
Now that fall is here, it's time to start thinking soup. So I made this last night to bid farewell to my favorite season, and I pulled my favorite J. Crew sweaters out of the closet. See? I'm making progress!
I also make Miso whenever The Boyfriend and I order in sushi, there's a great sushi delivery restaurant called Asakuma that has the most AH-MAZING spicy tuna dons (basically a bowl of rice with spicy tuna on top) and they are TO DIE! My Miso is better than their's however, (if-I-do-say-so-myself), and I can make sure it's hot on arrival.
Don't be afraid to try this, I promise this is a hard one to screw up.
32 oz. Vegetable Broth
1/4-1/3 C. White or Yellow Miso Paste (to taste, the more you use, the saltier it will be)
1/2 C. Dried Shitake Mushrooms
2-3 Tbs. Dried Seaweed Flakes (the mix I have is specifically for Miso soup-it also has dried Tofu in it, I wish I could tell you what's it's called, but it's in Japanese, so I can't read it)
1 Lemon (juiced)
Mix everything but the lemon in a pan on the stove over medium heat. The dried mushrooms and seaweed will rehydrate during the cooking process. If you want, you can whisk the miso into the broth first, then add the mushrooms and seaweed. Cook until almost boiling, but do not let the soup boil. Once the mushrooms and seaweed have rehydrated (about 5-10 minutes) take the soup off the heat, and add the juice of 1 lemon.