When I lived in Taiwan, every once in a while I'd run across a place that sold the most wonderful-tasting soup, but I never got around to asking what it was. Every time I saw it, I would get a bowl. Turns out, years later, that it was actually a Japanese soup: Miso. I found this recipe on the Uwajimaya website.
Miso Soup
Ingredients:
4 cups dashi (soup stock)
4 Tablespoon miso
wakame (seaweed), small pieces (optional)
1/2 block tofu, cut into 1/2" cubes
1-2 stalks green onions, sliced thin
Other optional ingredients
spinach, cabbage, Shiitake Mushrooms, pork, abura age (fried bean cake), daikon (Japanese white radish), mochi (rice cake), or fish.
Preparation:
Serves 4
Heat dashi . Mix miso in small bowl with small amount of dashi and return to the dashi in the pan. Bring to a boil then lower heat. Add tofu and wakame (optional). When soup comes to a boil, remove from heat and add green onions. Avoid boiling too long - serve immediately.
And don't forget Inari, too!
On Tuesday night Lorien and I went to see Sherlock Holmes. The first show we originally arrived for was sold out, but a second one started just 30 minutes later. That show didn't come close to selling out, there were still many open seats.
Now I'm not a big Robert Downey Jr. fan. In fact, the last movie I saw with him in it was U.S. Marshals, and I saw it because of Tommy Lee Jones. He did a decent job, though, despite his checkered, alcoholic, drug-laced past.
His "deductive superpower" effect was neat. I must admit, though, I was surprised to see a bare-knuckle boxing Holmes. Not to mention his meager violin skills.
The story was okay, though. Not too slow, not too fast. It was, overall, a good movie. If you want to see a movie, and are considering it, I say go!