My boys are so busy for final examination now. So I will show my memorial miso soup tonight.April 1986, I opened my Japanese restaurant in CA. That time, sushi and another Japanese dishes were not so popular, only in Hollywood or downtown L.A area, we could find a few Japanese restaurants and some girls were wearing Japanese kimono as uniform.
We have venerable 6 colleges, and very conservative people live in our town. I decided " no kimono" they are not active uiform, "no tofu and seaweed for miso soup". Most Japanese restaurant put same things for miso soup, so American people think that is only miso soup. I wanted put something unique ingredeint for my miso soup. Somen is delicious thin noodle and we eat somen in the summer as cold dish.
I think, even now you don't see somen miso soup at any Japanese restaurant in America. We served special " somen miso soup" to 200 customers every days for over 20 years.
All my customer loved, especially children come to my restaurant and talk to me " I was thinking about Keiko's miso soup whole day today". I was so happy to hear that kind of words from children because they are very honest for the taste. Don't you think, this soup looks "nostalgia for Mom's chest". I loved to eat this miso soup with the memory of my lovely small customers.
Somen miso soup: 1/2 pk dried somen ~ boiled it with package' s direction.
4 cup water, 1 Tbsp dashi powder, 2 Tbsp white miso paste, green onion.
Direction: Heat + a pan + water ~ boil ~ add the miso with a small strainer (low heat) ~ add the dashi powder and boiled somen ~ simmer for 2, 3 min ~sprinkle on the green onion ~ done!
* Dashi powder: We call " hondashi" (bonita fish granulated soup stock). You can get any Asian market. They have so many brands for hondashi and miso paste. You find out which one is your favorite for your Japanese foods.
See you tomorrow.
Keiko
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