Liveblogging dinner is a bit lame on the content tip. I’ve done it before, so I know. But I feel inclined to do this tonight for three decent reasons.

1. It’s rainy and cold and it makes me want something warm.

2. I haven’t posted in a while.

3. Miso soup, while simple, is deceptively hard to make well at home. And it is cheap.

Time: 6:34 pm

Soundtrack: The Remote Viewer, Let Your Heart Draw a Line (thanks Jeremy!)

Ingredients:

• 4 large dried shiitake mushrooms (aka hoshi-shiitake)
• 4 1/4 cups water

This step is critical. I’m making dashi, which is a stock for many Japanese soups. This is the step most people leave out, which is why your miso tastes like shit at home. And by shit, I mean watery and bland. Not like actual shit, because that would be gross.

First, put water and shiitake mushrooms in a deep pot and soak for 10 minutes. Heat on medium heat and bring to a boil. Stop the heat. Let it set for 20 minutes and strain the broth.

Time: 7:01 pm

Soundtrack: Owen, No Good for No One Now

So, I got a bit sidetracked. My RSS feeder and Freckles were clamoring for my attention. But, it’s okay because it’s not like the extra time spent soaking is going to make the dashi gross. Or is it?

Ingredients:

• 3 cups dashi stock
• 1 block tofu
• 3-4 tbsps miso paste
• 1/4 cup chopped green onion

It’s worth noting at this point there are many different types of miso. The most common kinds of miso are shiro (white) miso and aka (red) miso and awase (mixed) miso. If you want to learn more about how they are different, go elsewhere. What?! I’m feeling lazy.

Okay, so put the dashi you just made into a pot and bring to a boil. Cut your tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pot and dissolve the miso in it.

Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Don’t boil the soup after you put miso in.

Time: 7:36 pm

Soundtrack: M83, Saturdays = Youth (Thanks Kim!)

Soup in bowl. Now in mouth.

YUM.

I dedicate this one to the gray Seattle rain for inspiration, Uwajimaya for most of the ingredients, and to my sometimes melancholy disposition for the soundtrack.