By Mochi – feline observer, sunbeam connoisseur, and part-time philosopher
🐾 A Curious Cat’s Introduction
Mochi harbors a quiet fascination with the curious rituals of human dining.
They constantly sway between the ideals of “health” and “convenience,” their behavior resembling alley cats squabbling over the best sunlit spot for a nap.
Now then—are you familiar with the thing called miso soup?
Legend has it this is a kind of liquid sorcery passed down through the islands of Japan since ancient times. But let me clarify one thing: it is not merely a bowl of brown broth. It is a sacred brew infused with the mystery of fermentation, a warm hand that strokes the soul through the stomach.
🍲 The Fermented Alchemy of Miso
I hear that miso, the core ingredient, is created by letting soybeans rest and mature with an invisible envoy known as koji mold.
Left alone, the beans would rot. But with care, they are transformed—brought to life rather than decay. Fermentation is one of the few moments when humans choose not to fight nature, but to walk beside it.
And what’s more astonishing: just a single spoonful of miso dissolved in hot water creates a respectable bowl of soup.
When placed over heat, as the aroma begins to rise—ah, that moment is like a cat stretching quietly upon waking. Graceful, serene, inevitable.
🥬 Freedom in a Bowl
As for the ingredients—those may be as whimsical as one pleases.
Tofu, seaweed, green onions, potatoes… perhaps mushrooms, shrimp, or even pumpkin.
It all depends on one’s mood and refrigerator, you see.
That degree of freedom feels not unlike Mochi’s own meandering walks through the world.
Yet humans, curious creatures that they are, yearn for the “perfect recipe.”
“What are the right ingredients?”
“How long should I boil it?”
“Do I need dashi?”
Hmm… perhaps it would serve them well to behave more like a cat now and then—try it out with a touch of whimsy.
After all, your miso soup is yours alone; no other can recreate its exact taste.
🧘♀️ A Bowl, A Reflection
To master miso soup is, in essence, to come closer to knowing oneself.
May the bowl you make today warm your tomorrow—just a little.
Or so I choose to believe… for now.
– Mochi
Basic Miso Soup with Tofu and Wakame
Ingredients
| Ingredient | Amount |
|---|---|
| Water | 500 ml |
| Dashi powder | 1 teaspoon |
| Miso paste | 2 tablespoons |
| Silken tofu | 1/2 block (about 150g) |
| Dried wakame seaweed | 1 teaspoon (dried) |
Instructions
Prepare the tofu and wakame
Cut the tofu into small cubes (about 1.5 cm). Rehydrate the dried wakame in water for about 5 minutes. Once softened, drain lightly.
- Make the dashi broth
Pour 500 ml of water into a pot and heat over medium heat. Just before it boils, add 1 teaspoon of dashi powder and stir to dissolve. This forms a quick Japanese broth. - Add the ingredients
Gently add the tofu and wakame to the pot. Simmer on low heat for 2–3 minutes. Be careful not to stir too much, as tofu breaks easily. - Dissolve the miso
Lower the heat. Place 2 tablespoons of miso paste into a ladle, and dissolve it slowly using some hot broth before mixing it back into the pot. Do not boil after adding miso, as it will lose its flavor. - Finish and serve
Once the miso is fully dissolved, turn off the heat immediately. Pour into bowls and optionally top with chopped green onions for extra flavor.
Nice miso soup bowl:
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