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miso-soup-5 recipe

Date: Thu, 5 Aug 1999 13:26:27 -0700
From: "K. N. Phillilps" (phillips@fidnet.com)
Message-Id: (37AA0059.8B47CCD6@fidnet.com)

                 *  Exported from  MasterCook Mac  *

                               Miso Soup

Recipe By     : Moosewood Restaurant Cooks at Home
Serving Size  : 4    Preparation Time :0:25
Categories    : Japanese                         Soups, Stews & Chilis

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    dried shiitake mushrooms
   1 1/2  cups          boiling water
   2      medium        carrots, sliced diagonally -- into 1/4" rounds
   4      cups          vegetable broth
   1 1/2  cups          shredded greens (bok choy, spinach, etc.)
   2      tablespoons   red miso
   2      tablespoons   light miso
   1                    tofu block
                        chopped scallions
                        crumbled toasted nori -- optional

Place the shiitake mushrooms in a heatproof bowl, cover with the boiling
water, and set aside for about 10 minutes.

In a soup pot, cover the carrots with 3 1/2 cups of the stock and bring
to a boil.  Lower the heat and simmer for about 10 minutes, until the
carrots are crisp-tender.

Drain the shiitake and add their soaking liquid to the carrots and
stock.  Slice the shiitake caps into thin strips and add them to the
soup.  Stir in the greens and continue to simmer for about 5 minutes,
until they are just tender and wilted.

In a small bowl, blend both misos with the remaining 1/2 cup of stock.
Cut the tofu into 1/2-inch cubes.  Stir the miso mixture into the soup,
add the tofu, and heat gently.  Be careful not to let the sop boil.

Garnish the soup with scallions, and with nori flakes if you wish.

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NOTES : This soup can also be made using 4 tablespoons of one type of
miso, if desired.

kwvegan vegan