Asian Miso Soup
148
Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.
Ingredients
| 1 |
sweet potatoes, or yams
cut into 1/2 inch slices |
||
| 1 | small |
lotus root
cut into 1/2 inch slices |
* |
| 2 | sheets |
bean curd sheets
slice into 1/2 inch strips |
* |
| 6 |
noodles
sweet potato, 6 small bundles |
* | |
| 4 |
mushrooms
king oyster, or button, cremini, sliced |
||
| 1 | cup |
bok choy
ends trimmed and seperated |
* |
| 4 | cups |
water
|
|
| 3 | tablespoons |
miso paste
or to taste |
* |
| ½ | tablespoon |
rice vinegar
or to taste |
|
| 1 | teaspoon |
sesame oil
or to taste |
Directions
Add the water with miso paste into a large bot, and bring to a boil.
Add all the sliced vegetables and bean curt sheets except bok choy into the boiling water.
Stir well and boil for about 5 minutes. Stir in bok choy and boil another 2 minutes.
Remove the pot from the heat, and stir in some rice vinegar and sesame oil.
Divide among the serving bowls and serve with kamichi if needed.
6 months ago
Where do the bean curd sheets come into play in the recipe?