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Chefs.....
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| Miso
Soup
Cooking
time: 15-20 minutes
Servings: 4
This
soup is served every morning in Japan,
with the flavors of seasonal vegetables.
There are several different kinds of
miso paste available in the United
States. Shiro-miso paste is a
mild one and is low in salt. On the
other hand, aka-miso is very
salty and has a different, stronger
fragrance than shiro-miso. Miso
soup base is made out of a fish stock
called dashi. You can purchase dashi
at any Oriental food shop. You can enjoy
almost any vegetable with this soup,
from lettuce to snow pea pods. Here's a
list of vegetables you might want to try
in the miso soup.
First
Step:
- Chinese
cabbage, cut into bite-size squares
or triangles
- Cabbage,
cut into bite-size squares or
triangles
- Lettuce,
cut into bite-size squares or
triangles
- Green
onions, sliced
- Onions,
sliced
- Leeks,
sliced or chopped
- Okra,
chopped
- Butternut
squash*, thinly sliced
- Snow
pea pods
- Green
beans*
- Daikon*,
thinly sliced
- Potatoes*,
thinly sliced
- Sweet
potatoes*, thinly sliced
- Mushrooms,
sliced
- Bean
sprouts
- Tofu,
cut into small cubes
- Wakame
seaweed
- Natto
beans, minced
* These
hard vegetables must be cooked for ten
minutes or so.
Not recommended: green pepper, celery
(vegetables with strong flavor)
Here is
a recipe that uses tofu, green onions,
and mushrooms.
Ingredients:
- about
30 half-inch cubes tofu
- 4
mushrooms, sliced
- 2
stalks green onions, chopped
- 4
cups water
- 2
teaspoons dashi (nomoto)
- 3-4
tablespoons miso (adjust to taste)
Directions:
Boil 4
cups of water and dashi. Add tofu
and mushrooms, simmer gently about 3
minutes. Add miso and dissolve
completely. Immediately turn off the
heat and add chopped green onions, then
serve.
Note:
You have to cook the hard vegetables
longer. If you have a combination of
soft and hard vegetables, add the soft
vegetables later. The miso flavor will
weaken if you overcook the miso.
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