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Miso Soup
Miso soup is a traditional Japaneses coup
Miso paste gives this soup its distinct flavor
Miso paste is avalible, red (akamiso), white (shiromiso) or mixed (awase)
An excellent source of protein, and high in both vitimanes and minerals
A very simple dish to prepair, with a delightful arroma
Try add ing varioul vegitables to highten you personal experience
What you will need:
3 ounces dried Sōmen noodles (or other Japanese noodles)
2 - 4 tablespoons miso paste
, to taste
, to taste2 - 3 ounces firm tofu
, cubed
, cubedHandful of seaweed
or kelp
, dried
or kelp, dried1/4 shiitake
mishrooms, fresh or dried
mishrooms, fresh or dried2 green onions, tops removed thinly sliced
Small bunchof green sprouts
Pinch of red pepper
flakes
flakesLet's get cooking:
Drop noodles in boiling water, until soft
Strain and run cold water over them
In a medium sauce pan bring 4 cups of water to a boil
Reduce the heat to a gentle simmer and remove from heat
Pour a bit of the hot water into a small bowl and whisk in the miso paste
Stir this back into the pot, taste, add a bit at a time until it is to your liking
Add mushroons, until tender
(pre soak if using dried)
Add seaweed or kelp, until softened
Add the tofu, remove from the heat, and let it sit for a minute
Split the noodles between two bowls, and pour the miso broth and tofu over them
Add green onions and red pepper flakes to each bowl
Serves 2 - plus
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