There are a few dishes which come to my mind instantly when I think Asian. They are dim sum, steam fish and miso soup. Dim sum are too complicated and covers a wide spectrum to be making at home. Steam fish is what I live on; we’ve mastered the execution of a perfect branzino or trout in the convection steam oven. See an earlier post. On the other hand, a basic miso soup is what everyone should get acquainted to before going off to college. A homemade miso soup is a no brainer. Furthermore, it beats anything similar that comes in a plastic bowl, aluminum can or a bag of instant noodle. I’m not the only one saying that. Mark Bittman is quoted to say: “With all due respect to packaged ramen, this is probably the best “instant” soup there is.” Making it is like making tea. Start with boiling some water. Then add in the miso paste. In its simplest and traditional form, add cubes of soft tofu and slices of scallion. It’s simple to do even for the infrequent homecooks. When you’re in the mood of something more substantial: add your favorite protein and other vegetables: bean sprouts, […]