Date: Thu, 5 Aug 1999 13:26:27 -0700
From: "K. N. Phillilps" (firstname.lastname@example.org)
* Exported from MasterCook Mac *
Recipe By : Moosewood Restaurant Cooks at Home
Serving Size : 4 Preparation Time :0:25
Categories : Japanese Soups, Stews & Chilis
Amount Measure Ingredient -- Preparation Method
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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
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.