I own a little, saved-me-from-starving-many-times rice cooker. It is a 4-cup size, bought for $10 at Walgreens, with only two settings – on or warm. I also have a spare one in my basement that I got for a few bucks, obviously never used, at a thrift store. The rice cooker has a tendency to spit starchy water out through the vent hole in the lid, splattering my counter top and cupboards, if I make more than two servings (according to it’s measuring cup) of rice. So, if I need to make rice for my family I switch to a saucepan and boil the rice in lots of water, like pasta. My little rice cooker has its flaws and limitations, but you just can’t beat if for a one-serving lunch.
Last week I bought miso for the first time. In “Road to the Colony” I mention an Asian soup, so I want to develop a recipe for it to include in the book. I’ve had miso soups at restaurants before, but this is the first time I’ve tried cooking with it myself. My first attempt at soup was good, but the next day I decided a rice bowl sounded better.
I’m not sure if miso would traditionally be used like this, but I think the results of my lunch-time experiment was very tasty. The weather has still been chilly here in Michigan, so a warm, filling lunch is still very desirable. I served this in my favorite bowl, a deep, handcrafted one in brilliant shades of blue. Not only does the the color remind me of warmer weather, the memory of buying the bowl at a summertime art fair is also pleasant and uplifting. One last thing, it’s a bit of a true confession thing. I’m not really sure if I used bok choy in my rice bowl. I wanted to get napa cabbage. At the grocery store I examined the heads of napa and they all looked a bit tired, but there were also several heads of a greener-leafed, more billowy vegetable in the same bin. I thought it was possibly a different variety of napa. The cashier thought it was called celery cabbage. After cooking with it, I think it might actually be bok choy (it looks like a cross between napa cabbage and bok choy to me), but I don’t cook with bok choy often so I don’t know for sure. So, add in whatever greens you like. Even the mystery ones work.
- ¼ cup white rice
- ½ cup broth - vegetable or chicken
- ¼ cup carrot - finely diced
- 6 white button or crimini mushrooms, thinly sliced
- 1 cup bok choy - chopped
- Sesame oil
- Soy Sauce
- ½ cup firm tofu, cubed
- ½ cup boiling water
- 2-3 teaspoons white miso paste
- Red pepper flakes, optional
- Put rice in fine mesh strainer and rinse with cold water until the water runs clear. Put rice in bowl of rice cooker. Add broth, a drizzle of sesame oil and a splash of soy sauce. Layer carrots, mushroom and bok choy on top of the rice. Cover and turn rice cooker on. When it is done cooking, leave on the warm setting. Put tofu on top of cooked rice mixture, replace cover and let warm for 5 minutes. Dissolve the miso paste in the hot water and stir until smooth. Empty rice mixture into a deep bowl. Pour miso broth over top. Season with additional sesame oil or soy sauce. Sprinkled with red pepper flakes, if using.
This post is linked to Showcase Your Talent Thursday, Foodie Friday and Weekend Cooking