Miso++
Quick miso soup recipe for a light dinner. Great working next to Uwajimaya, as I can pickup mushrooms and green onions after work. Stuff, in order of appearance:
- 1½ cups Water.
- Bonito flakes.
- ½ teaspoon Sesame Seed oil.
- ½ teaspoon Soy Sauce (to taste, or eliminate if miso otherwise too salty).
- 1 tablespoon Mirin.
- 1 tablespoon Rice Vinegar.
- Hon Shimeji (Brown Beech) Mushroom (3 ounces at most).
- Fresh grated ginger to taste.
- Green Onion to taste. If possible, buy smaller, fresh light green stalks, not the stiff tasteless dark green bundles.
- Some more Water.
- 1 tablespoon red Miso. Just tried Miso Master Red Miso, wonderful stuff.
Method:
- Mix water and bonito, cook over medium until kitchen smells of bonito.
- In mean time, prepare the mushroom, ginger, and green onion.
- Strain out bonito flakes, return broth to heat.
- Add oil, soy, mirin, vinegar.
- Mix in mushroom and ginger.
- Let soup cook for some time.
- Mix miso with additional water in bowl. Softer miso may not require this step.
- Remove soup from heat. Add green onion and miso to soup.
- Cover and let sit for some time (five minutes at most).
If anything would reduce the amount of vinegar and mirin, perhaps too overpowering in the amounts listed above. Add tofu for protein, though miso not as appetizing with an army of tofu cubes in it.
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