Short Cut Vegetarian

[Guest guest]

Here's a soup that will go with the recipes Kathleen posted.

 

* Exported from MasterCook *

 

Miso Vegetable Hot Pot

 

Recipe By : Lorna Sass' Short Cut Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

3 tablespoons instant vegetable stock powder

1/2 pound firm tofu (to 3/4 lb) -- drained & diced

1/2 pound bok choy (to 3/4 lb), trimmed -- thinly sliced

1 8 oz can baby corn -- rinsed & drained

3 tablespoons dark miso (such as barley or hatcho) -- (approx)

1/2 cup thinly sliced scallion greens

toasted sesame seek oil to taste -- (optional)

 

In a large soup pot, bring the water and stock powder to a boil over high

heat. Ladle about 1/2 cup of the hot liquid into a 2-cup glass measuring cup

and set aside.

Add the tofu, boy choy, and baby corn to the pot and simmer, covered, over

medium-high heat for 2 minutes. Meanwhile, dissolve 3 tablespoons of miso in

the reserved hot liquid by stirring vigorously with a fork and mashing the miso

against the side of the cup.

When the bok choy is tender but the stems still have some crunch, turn off

the heat. Stir in the miso solution, the scallion greens, and sesame oil to

taste, if using. If the broth isn't flavorful enough, add a tablespoon more

miso (first dissolving it in 1/4 cup of the cooking liquid). Reheat if

necessary. Serve in large soup bowls.

 

 

Variations of hot pot:

Use a different miso or combine 2 types of miso, light and dark.

For a burst of flavor, add a tablespoon of grated fresh ginger to the soup

or stir in about 1/4 cup of minced cilantro at the end.

For more crunch, about a minute before the soup is done, add 3 ounces of

snow peas, trimmed and cut into 1-inch slices on the diagonal, and/or 1 small

carrot, trimmed, halved lengthwise, and thinly sliced.

For a briny flavor, add 1 to 2 tablespoons of instant wakame sea vegetables

along with the boy choy.

Add a cup or two of cooked grains, but stir well before serving, as they

tend to sink to the bottom of the pot.

 

With all of these possibilities, you might find the soup getting too

chock-full of ingredients. If so, just dissolve additional miso in boiling

water, about a heaping teaspoon per each cup, and stir it in.

 

 

 

 

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