Tiffany took her first Soupruary hosting opportunity and rocked it hard. The food spread was a whole dinner and it was awesome. I only made the ice cream which is a fair amount of work, but has none of the pressure of the timing required to feed the 40 people who came on to Tiffany’s on Friday night. The soup was a perfect representation of what I thought Miso Soup should be.
Menu: Edamame Mini japanese cucumber pickles (pickled in a brine of garlic, sugar, vinegar, a smidgeon of soy sauce) Panko-encrusted (a.k.a. tempura) black tea marinated chicken Wasabi mashed potatoes Ginger ice cream (the recipe is in this original Soupruary post) copious amounts of sake and wine
Entertainment: The Cupid Shuffle Yoga plank demonstrations Human pyramid Dance Party Other unexpected shenanigans
The Soup: Miso soup is definitely it’s own unique thing and I think Tiffany got it right. Two things impressed me the most. First, the soup looked absolutely perfect. Nice job Tiffany. Unlike the Avgolemono, which didn’t turn out looking like I thought it would, the Miso Soup was spot on. That’s a big deal when you make a soup that people already know. Second, there was enough soup to feed 40 people, along with a full dinner menu for 40 people. I think everyone was impressed with the spread.
Classic Miso Soup: Dissolve miso paste in hot water (~1 tablespoon per 3/4 cup of water) Green onion for garnish Add in small cubes of silken tofu Chopped Wakame (seaweed) Sea salt to taste
I got to use Tiffany’s SLR, and I wasn’t in charge of cooking or serving, so there are a lot more pictures than usual. Here are some extras after the break…