Sorry about the double week for Nooch but Texas happened...
The most upvoted Ingredient is this, now I'm not too familiar with this as I've only ever had Miso soup.
1/2 cup dried wakame (a type of seaweed) 1/4 cup shiro miso (white fermented-soybean paste) 6 cups Dashi 1/2 pound soft tofu, drained and cut into 1/2-inch cubes 1/4 cup thinly sliced scallion greens
Prepare Dashi:
6 cups cold water 1 oz (30 grams) kombu (dried kelp), about 20 square inches 2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup
Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu. Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl.
Prepare wakame: Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
Make soup: Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.
I love miso. I've got some premade stuff I always got on hand, as I use a bit to liven up cheap ramen. I've only made it myself a couple of times but I absolutely destroy it when I do. I was typing this and went and just made a quick bowl with some tofu and green onion and sat outside and watched all the little birdies singing their songs haha
Miso is an acceptable ingredient for someone struggling with acid reflux. Suggested to make glazes for chicken, though I used it for fish.
Recently threw some white miso paste together with some vegetables for an excellent soup.
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