Posted on Dec 3, 2011 in Hiroko's Blog

Finally let me slowly give you a peek into my new book, whose name is not yet finalized. It is a book about Japanese meals made easy for American Kitchen by using prepared (home-made) two Japanese stocks (you can substitute them with chicken stock or vegetable stock) and four Japanese sauces (no substitution), Japanese preparation techniques and ingredients which you can find at your local food stores and supermarket. In the next several months I will post here some recipes.

Let’s start with miso soup. Most miso soup served in America has a stereotyped list of ingredients – tofu, wakame (sea vegetable) and scallions. In Japan miso soup is much more exciting and varied. We use varieties of ingredients, from vegetables to seafood and often some chicken or meat. The selection of ingredients depends on the season. Here is the Brussels sprouts miso soup which I enjoy in autumn through cold winter time (4 servings). You will get more information about how to enjoy miso soup everyday at home in the new book; miso variety, sodium in miso, how much is proper to use, list of American seasonal vegetables which you definitely enjoy in your miso soup….etc. Enjoy the soup and give me your feedback. Another peek-in recipe will be posted sometime in January-February. My next post will be Osechi Ryori.

8 large Brussels sprouts, cut into halves, then into thin slices lengthwise
1 medium peeled carrot or parsnip, cut into matchstick-size sticks
1 thumb size ginger, julienned
1 teaspoon canola oil
3 cups dashi stock or chicken stock
2 tablespoons aged brown miso
Little dab of Colman mustard paste (1 teaspoon mustard powder mixed with 2 teaspoons hot water)

Heat a medium pot over medium heat and add the canola oil. Add the ginger and cook for 20 seconds, stirring with a spatula. Add the stock, Brussels sprouts and carrot and bring it to a simmer. Cook the vegetables for 5 minutes over medium-low heat. Add and dissolve the miso. Divide the soup into four small soup bowls or mugs. Garnish with a dab of the Japanese mustard paste and serve. Enjoy the soup with your favorite sandwich, salad or with your dinner.