Jan 14th - Miso Soup and Rice Bowls

This is my oldest son's favorite meal.

I put some rice (sushi rice) in the cooker (following directions on rice/water).  For our family I do 2 cups rice and 3 1/2 cups of water.  Don't forget to put the cooker on cook instead of "keep warm".

For the miso soup,  bring 6 cups of water (covered) to a boil over high heat .  Add one piece of kombu (seaweed) and a pinch of kelp powder (optional).  Once the mixture boils, turn to lowest heat and simmer covered for 15 minutes.  Remove from heat and discard kombu.  Leave covered.

While the soup stock is boiling, cut up tofu and vegetables:

For the soup - 5 ounces (about 1/3 of a brick of tofu) of tofu cut into small cubes (5mm or 1/4 in). 

Use the rest of the tofu for the rice bowls.
Cut tofu into 1/2 strips.  Baste with oil and put on cookie sheet (nonstick is best).  Bake at 400 until tofu is slightly cooked on outside -- it will be firm.  Turn over once during cooking.  You can also broil the tofu.
slice into 1/2 inch cubes.
Slice a variety of vegetables that your family will enjoy:  bok choy, carrots, broccoli, etc.  Have some water chesnuts and/or shelled endamame to add.
Finely chop some fresh ginger and garlic.

For the tofu - add a tsp of oil and stir fry tofu for a few seconds.  Add 1/4 cup soy sauce, 1/4 maple syrup, and 1/2 cup vegetable broth.  Braise tofu in mixture for approx 10 minutes.  You can remove tofu and reserve the sauce for your rice bowls.

Add 2-3 tsp oil to hot pan.  Stir fry ginger and garlic for a few seconds.  Then add vegetables.  If you want a sauce for the vegetables try :  1/2 cup veg broth, 1 tsp corn starch, soy sauce to tastse (1-2tsp), black pepper - mix together and pour over vegetables near to the end of the cooking time.

Miso soup - add 1/4 cup of miso paste and stir until dissolved.  add 1-2 tablespoons of soy sauce to taste.  add reserved tofu and garnish with chopped green onions.

Rice Bowls - put a serving of rice in the bottom of the bowl.  arrange tofu and vegetables on top and drizzle with reserved sauce.