• Arts
• Business
• Computers
• Games
• Health
• Home
• Kids and Teens
• News
• Recreation
• Reference
• Regional
• Science
• Shopping
• Society
• Sports

Miso Soup

RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook II * Miso Soup Recipe By : COOKING RIGHT SHOW #CR9751 Serving Size : 1 Preparation Time :0:00 Categories : New Text Import Cooking Right Show Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tablespoons red or white miso -- or more to taste 3 1/2 Cups dashi or diluted chicken stock 3 Ounces fresh shiitake mushrooms -- stems removed/sliced 1/3 Cake tofu -- drained,diced 1/3 Cup watercress leaves -- loosely packed --Garnish-- Hot pepper sesame oil (optional) In a small bowl soften the miso by stirring in tablespoonfuls of warm dashi. Mixture should be very smooth like a thick sauce. Gradually stir softened miso into remaining dashi and bring to a simmer in a pot over moderate heat. Add the mushrooms and tofu and simmer gently until mushrooms are just tender. Be careful not to boil soup. Add watercress and ladle into warm bowls and serve immediately. Place a drop or two of hot pepper sesame oil in each bowl if desired. Yield: 4 servings DASHI STOCK: 1 quart cold water 1 one ounce piece of konbu seaweed 1 ounce dried bonito flakes (katsno) Add water and konbu to a soup pot and heat slowly to a bare simmer. This should take at least 8 minutes. Do not boil -- konbu develops a strong odor and off flavor if boiled. Remove konbu and add bonito. Bring to a boil and then immediately remove from heat (this is done to insure a clear stock). Allow the bonito flakes to begin to settle to the bottom of the pot. Strain stock through a cheesecloth lined strainer. - - - - - - - - - - - - - - - - - - NOTES : Show: 10/18/9

Contact Information