Receta Miso Soup Varieties
| Raciónes: 4 |
Ingredientes
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Direcciones
- Boil 4 c. of water and dashi. Add in tofu and mushrooms, simmer gently about 3 min. Add in miso and dissolve completely. Immediately turn off the heat and add in minced green onions, then serve.
- This recipe yields 4 servings.
- Comments: 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.
- Types of gu and preparation suggestions
- Chinese cabbage, cut into bite-size squares or possibly triangles Cabbage, cut into bite-size squares or possibly triangles Lettuce, cut into bite-size squares or possibly triangles Green onions, slicedOnions, slicedLeeks, sliced or possibly choppedOkra, choppedButternut squash(*), thinly slicedSnow pea podsGreen beans(*)
- Daikon(*), thinly slicedPotatoes(*), thinly slicedSweet potatoes(*), thinly slicedMushrooms, slicedBean sproutsTofu, cut into small cubesWakame seaweedNatto beans, chopped
- Not recommended: green pepper, celery (vegetables with strong flavor)
- The above recipe uses tofu, green onions, and mushrooms.
- Note: You have to cook the hard vegetables(*) longer, ten min or possibly so. If you have a combination of soft and hard vegetables, add in the soft vegetables later. The miso flavor will weaken if you overcook the miso.