Sometimes you don’t think about miso soup as an appetizer until dinner is almost on the table. Well, that’s my life, anyway. Miso soup is a great accompaniment for any Asian fare, especially dishes…
* But really — does anyone else feel that spreading sensation after you swallow that first spoonful? It’s like dragon’s fire (albeit, less scalding) slowly flames down your throat in waves. It hits your stomach and spreads around its walls in a beautiful hug, and soon it’s coursing through your veins and your limbs. OK, not exactly an ideal experience in summer, but you’d be surprised how many temperature-hot/spicy-hot foods Asian cultures love to eat in hot weather.
The point: You still have time to make a few bowls of miso soup, if you have hondashi powder on hand. I’ve decided to document an official recipe for the miso soup I make with hondashi and white miso paste. Feel free to add or subtract whatever other garnishes you like — there is no exact science here.