INGREDIENTS

INSTRUCTIONS

This soup is served every morning in Japan, with the flavors of seasonal
vegetables. There are several different kinds of miso paste available in
the United States. Shiro-miso paste is a mild one and is low in salt. On
the other hand, aka-miso is very salty and has a different, stronger
fragrance than shiro-miso. Miso soup base is made out of a fish stock
called dashi. You can purchase dashi at any Oriental food shop. You can
enjoy almost any vegetable with this soup, from lettuce to snow pea pods.
Here's a list of vegetables you might want to try in the miso soup.
Types of gu and preparation suggestions
Chinese cabbage, cut into bite-size squares or triangles Cabbage, cut into
bite-size squares or triangles Lettuce, cut into bite-size squares or
triangles Green onions, sliced Onions, sliced Leeks, sliced or chopped
Okra, chopped Butternut squash*, thinly sliced Snow pea pods Green beans*
Daikon*, thinly sliced Potatoes*, thinly sliced Sweet potatoes*, thinly
sliced Mushrooms, sliced Bean sprouts
Tofu, cut into small cubes Wakame seaweed Natto beans, minced
* These hard vegetables must be cooked for ten minutes or so. Not
recommended: green pepper, celery (vegetables with strong flavor)
DIRECTIONS: Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer
gently about 3 minutes. Add miso and dissolve completely. Immediately turn
off the heat and add chopped green onions, then serve.
Note: You have to cook the hard vegetables longer. If you have a
combination of soft and hard vegetables, add the soft vegetables later. The
miso flavor will weaken if you overcook the miso.
~ - recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)
NOTES : Note: You have to cook the hard vegetables longer. If you have a
combination of soft and hard vegetables, add the soft vegetables later. The
miso flavor will weaken if you overcook the miso.
Recipe by: Noriko's Kitchen
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
15, 1998

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