Friday, July 22, 2005

Miso Soup

The first time i made Miso Soup with wakamie, the surprise I got when I saw the little wakamie that i soaked became a huge bowl of it. It took me several days trying to use it up, wakamie in my instant noodles, wakamie in almost anything i can think it tastes good.

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5 cups of water
3-4 TBS of Miso (soy bean paste)(Miso comes in a variety of flavors, textures & colors. Generally white types are sweet, red types are salty - usually found in the refrigerated section.)
1 package or 3 TBS - dried shaved bonito flakes
3"x3" piece of kombu
3 scallions - chopped
1/2 pkg. of tofu - cut into 1 inch squares
2 - 3 strands of 4 inches wakamie


Bring water to a boil. Add kombu and simmer for 5-10 minutes.

Add in bonito flakes and bring back to a boil, turn off fire and allow bonito flakes to settle to the bottom.

Pour through a strainer and bring soup back to simmer.

Use a strainer for the miso, dilute into soup, add in wakamie and diced tofu and let soup come back to a boil.

Serve hot with chopped scallions(spring onions)

Supplementary Ingredients that can be used in this miso soup recipe:

1 lb. of pork meat or chicken
6-8 dried shitake mushrooms
1-2 bundles of somen


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