I've tried (in vain) to ignore the reports of crippling snowfall in other parts of the country but deep in the heart of Texas, the weather has finally turned as well... this displeases me. I'm one of those people that become miserable when temps dip below 80 degrees, so the threat of an overnight freeze is particularly shitty news. Winter. I hate it so. But I do like toasty fires and have a darling collection of cozy hats... so there's that.
The real silver lining on this looming prolonged torture cloud is a change in cuisine, a chance to bring back all those lovely hot soups and stews I couldn't imagine cooking a couple of months ago. This is another great staple from the Bible, How to Cook Everything by Mark Bittman. There are a couple of potentially unfamiliar ingredients, but nothing you wouldn't be able to find at any Asian market (and probably at most upscale grocers).
I suspect most of us have had miso soup at some point, likely a steamy little bowl with soft cubes of tofu and some scallions at a sushi bar. Miso is most commonly prepared by fermenting soybean paste but the internets tell me you can make rice or barley miso as well. Any will work in this recipe. Dashi is a stock made of bonito flakes (dried tuna flakes) and kombu (dried kelp, which brings the umami. You want this. Umami is good). Udon are thick wheat Japanese noodles that are traditional to the dish, but if you couldn't find them you could certainly substitute any noodle you like. And of course, you can add any meat you like or none at all; here I've just used a few shrimp.
