Robert - miso soup ingredient sources request

[Guest guest]

I appreciate your response.  I'm going to try it several ways, including your

post.  It will be fun experimenting, and thanks for the book reference as well. 

 

--- On Tue, 11/11/08, Robert <placidazure1 wrote:

Robert <placidazure1

Re: miso soup ingredient sources request

 

Tuesday, November 11, 2008, 5:01 AM

 

 

 

 

 

 

 

 

 

 

 

Hi,

 

I usually make a Kombu-Shiitake Dashi by taking a piece of kombu and 4

 

or 5 dried shiitake mushrooms-you can easily get both at asian

 

markets-combine with about 6 cups of water and let sit for 15 to 20

 

minutes.Bring to just a simmer over medium heat.Gently simmer for 2 to

 

3 minutes then remove kombu and mushrooms(you can reserve them for

 

another use),you can store the stock,covered for about a week.

 

I like a range of miso soups,but here is one that I'm eating lately:

 

1 cup kombu-shiitake stock

 

i scallion,sliced on the diagonal

 

1 mushroom cap,thinly sliced

 

3 inch piece of carrot,cut into matchsticks

 

1/3 cup chopped kale

 

1 tablespoon dark miso

 

1 tablespoon nutritional yeast flakes(optional)

 

Combine stock,onion and mushroom in saucepan and bring to a boil.Lower

 

the heat and simmer for 5 minutes.

 

Add the carrots and kale and simmer for 10 minutes more,or until the

 

kale is tender.

 

Dissolve the miso in some of the broth and add it to the soup.Remove

 

from the heat and allow to steep for a minute before serving.

 

Add the nutritional yeast flakes if using.

 

Serves 1.

 

I pared this recipe down from the recipe listed in a book called

 

" Japanese Foods That Heal " ,by John and Jan Belleme so it would serve

 

1,and I added the optional nutritional yeast flakes.

 

Miso soups can be as simple as tossing in a few scallions,or maybe

 

some soba noodles-or you can make a main meal out of it.

 

Hope you enjoy!

 

Rob