All-Dressed Miso Soup + A Contest
I love meeting fellow food bloggers. They are usually interesting and funny. But above all, we share an interest [read: obsession] for food. Recently I was introduced to a fellow food blogger named Jason Lee from Shut Up and Eat, and he is in the running for top celebrity chef for a Thai Kitchen competition!
Jason loves Mash-Ups and Thai food, so I can understand why he’s in this competition! Here’s a tidbit of our conversation:
What are your favourite elements of Thai food?– I love that Thai cuisine incorporates all the different tastes in each dish, from salty, sweet, to bitter and sour. A successful dish invigorates and awakens each one of your senses.
What dish would you recommend for someone trying out Thai cuisine for the first time at home?
– I would suggest making a coconut curry soup. It’s an easy intro into the cuisine which uses all ingredients that anyone is accustomed too without anything too exotic and foreign.
What is your take of “Global Food Mash-ups” and its role in Canadian culture?
– Canada is so multi-cultural that it would be hard to not include bits and pieces of different cultures in our food. I believe the identity of Canadian food culture is a collage of many different culinary backgrounds. (well said, Jason!)
If you had to pick your ultimate favourite food mash-up, what would it be?
Excuse me while I sop up my drool off the keyboard…
And get this: this competition is open to the public, and there are over $5,000 worth of prizes just for voting. Click on the link below to vote for your favourite Celebrity Food Blogger!
In celebration of this Mash-up competition, I’ve created my own masterpiece.
Meet Mr. All-Dressed Miso. He says it is a pleasure to meet your acquaintance.
All-Dressed Miso Soup
– 4 tbsp organic miso paste (I used a brown variety, but yellow or red miso also works well)
– 1/4 cup baby carrots, julienne
– 1/2 cup enoki mushrooms, washed thoroughly
– 1/8 cup dried porcini mushrooms
– 1/8 cup sliced green onions
– 1 cup medium or soft tofu, cubed
– 1/4 cup fresh parsley leaves
– Vermicelli noodles (rice noodles), cooked according to package instructions
1. Pour 4 cups of water into a pot and heat just until simmering (not boiling)
2. Add miso paste, stirring until dissolved
3. Add the carrots, mushrooms, green onions and tofu. Cover and heat through over medium heat for about 5 minutes.
4. Add the parsley and rice noodles, heat through (about 2 minutes) and serve in large bowls.
Slurp and gulp with both a fork and a spoon, as this is a deliciously messy soup.