Summer has arrived early in Barcelona this year – it’s the second week of June and we’re already pushing 30 degrees. This year I decided to embark on a new project: gardening. Living in a balcony-less apartment doesn’t normally give much opportunity to become your own food producer, but we are fortunate to have access to a large and unused roof. So I’ve been busy the last few weeks building a pallet garden box and rushing to get my tomatoes in before the real scorching heat begins. Since it’s my first season attempting to grow in a Mediterranean climate, whether or not I’ll get anything edible out of it by the end of the season remains to be seen! For this reason, I haven’t been updating the blog recently. However, I have been cooking and preparing new recipes. This recipe for miso soup I prepared almost one month ago, before we were surprised by summer. A hot and spicy soup is probably not the most appetizing in this heat, and my Spanish husband has repeatedly requested gazpacho and salmorejo over the last few weeks, but I’ve decided to include it now to kick off my Japanese category.
This recipe was inspired by an episode of Gordon Ramsay’s Ultimate Cookery Course , which I randomly found on the internet a few months ago. He uses salmon and fish stock, which I have replaced with vegetable stock and tofu puffs. If you’re not familiar, tofu puffs are deep-fried, spongy-textured cubes of tofu that you can find in the refrigerated section of your local Asian supermarket. You often find them in soups, stews, and curries of Asian dishes. Apparently you can make your own tofu puffs by deep frying regular tofu, but I have yet to be successful at this. For now I’m content to buy them at my all-time ever favorite supermarket: Dong Fang.