Wednesday, February 06, 2008

MISO SOUP



This is not your conventional way of making Miso Soup, and I'm sure there are a lot of you out there ready to pounce on this half-way-house approach. Well, you do it your way, and this is mine... there!

I've retained the kelp for the soup base (dashi) - it seems a waste to discard them. The dried mushroom flavor is another added dimension to the soup. However, at the end of it all, the Miso paste overwhelms everything.

The recipe seems simple enough, and the only preparation is soaking of the dried ingredients; the rest is done as I go along, while the soup simmers away.




INGREDIENTS

3 gm. Benito Flakes

6"x6" Dried Kelp

3 Dried Mushroom

1 Small Daikon

1 Small Slab Tofu

2-3 Tbsp. Miso

1 Cup Liquid From Soaked Mushroom

1 Stalk Green Onion





METHOD


Wash the dried kelp, and soak it in water until soft.

Do likewise to the dried mushrooms.

Boil 5 cups of water in a pot. Drop in the Benito flakes...

... simmer for 5 minutes, then remove the Benito from the broth.

Rinse and clean the soaked kelp again. Julienne into fine strips.

Drop the julienned kelp into the broth on medium heat.

Meanwhile dice the soaked mushroom into fine cubes.

Drop the diced mushrooms into the broth.

Move on to the daikon (white radish). Peel, wash and dice into similar size cube as the mushrooms.

Put into the broth and let it boil for 20 minutes...

...run the water that is used for soaking the mushrooms through a sieve, then pour into the broth.

Dice the soft tofu (about ¼" cube). About 3"x3"x5" block of tofu was used.

When you're about to serve, drop in the tofu on high heat.

Spoon in 2 heaps spoonful of Miso paste. Depending on the Miso, which can be quite salty, add more if necessary. Or you can add a spoonful of Japanese naturally brewed soy sauce and some salt, for a less-intense flavor of the Miso .

Stir well to dissolve the Miso paste.

Serve immediately. Garnish with Chopped green onions.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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