What you need:4 cups of water
1/3 cup of miso
Start with the basic soup base and the limit is your imagination! I had leftover mushrooms that I wanted to use so in they went.
I started by boiling the water and then adding the mushrooms (shiitake, enoki and one other kind whose name escapes me). I let the mushrooms simmer for about 3 or 4 minutes before adding the miso. I also added silken tofu (cut into cubes) and let that warm through. I poured it into bowls and added some shredded abura age (fried tofu) and chopped green onions.
A couple of things to remember: The darker the miso the stronger the taste. Also don't boil the miso as it will change flavors and lose some of its nutritional value.
Thank you to Karen for being my wonderful hand model.
1 comment:
I have been lucky enough to be invited to partake of many of your meals and I have to say this is my favorite of yours so far. Two thumbs up! Oh, and what a lovely hand model you have.
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