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.
10 months ago
Where do the bean curd sheets come into play in the recipe?