Miso Soup Recipe - Cooking Index
Miso Soup Recipe - Cooking Index
| 3 tablespoons | 45ml | Red or white miso - (to 4 tbsps) |
| 3 1/2 cups | 829ml | Dashi Stock - see * Note |
| (or 3 1/2 cups diluted chicken stock) | ||
| 3 oz | 85g | Fresh shiitake mushrooms - stemmed, sliced |
| 1/3 | Drained tofu - diced | |
| 1/3 cup | 13g / 0.5oz | Loosely-packed watercress leaves |
| Garnish | ||
| Hot pepper sesame oil - optional |
* Note: See the "Dashi Stock" recipe which is included in this collection.
In a small bowl soften the miso by stirring in tablespoonfuls of warm Dashi (or chicken stock). 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.
This recipe yields 4 servings.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9751 broadcast 10-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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