Miso Soup A
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| Miso Soup A With all miso soups and soups in general we start off by filling a bowl of whatever size with water. Then we’re going to add a couple of pieces of ocean kelp called konbu in Japanese. Boil for a few minutes allowing the flavor of the kelp to extract into the water. Then we’re going to add some dried bonito or fish flakes and boil for a few minutes. Then we want to scoop out all the contents, kelp and dried bonito. To be left with just a broth. A sieve of any kind is ideal for this. The kelp and dried bonito have done their job so they can now go in another dish or be eaten in whatever way. As we’re not going to use all this broth right now we potion off an amount into another smaller pot to make our miso soup. We first peel, then cut up some daikon or east Asian radish into thin strips and put in the miso broth. Put the lid on and let boil for a few minutes. Next we’re going to cut up some shank mushrooms into similar bite size pieces. Then we add our shank mushrooms into the broth. Then we’re going to prepare some spring onions. This is our miso paste. Miso paste comes in a variety a packaging and different textures, colors and flavorings and is used extensively in Japanese cooking. Depending on how much soup you wish to make and how rich you want the miso flavoring, but anywhere from a good teaspoon for a small amount, to a couple of large tablespoons for a large amount will be fine. Then we want to add our ingredients into our broth. Then dissolve the miso into the broth. A tea strainer is a good item to do this. Add any final ingredients, like those that cook the fastest. Then let everything simmer for a few minutes. Stir everything together, scoop out into a soup bowl and enjoy. Miso soup in some form in eaten for breakfast lunch and dinner. Make it part of your diet! |
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