Columbia
45° F
Clear
Clear

Miso soup

Published On: May 01 2012 11:40:18 AM CDT
Updated On: Feb 17 2011 05:11:11 AM CST
Boiling pot, soup

rubenshito/SXC

A culinary mainstay in Japan, miso is made with fermented soybeans mashed into a paste the consistency of peanut butter. It has a wonderful salty depth that adds texture and flavor to light, delicate vegetable soups.

6 cups vegetable stock

¼ cup brown miso

Three ½-inch slices fresh ginger

18 snow peas, stems and strings removed

4 large white mushrooms, thinly sliced

1 carrot, coarsely shredded

2 green onions (both white and green parts), finely chopped

¼ red bell pepper, finely chopped

1 teaspoon dark (Asian) sesame oil, optional

Pinch of red pepper flakes, or to taste, optional

6 ounces extra-firm tofu (at room temperature), cut into ½-inch cubes

Garnish: sprigs of fresh cilantro

Whisk together the vegetable stock and miso in a Dutch oven; add the ginger. Bring to a boil over high heat; cover and cook for about 5 minutes. Stir in the snow peas, mushrooms, carrot, green onions, and bell pepper.

Reduce the heat; cover and simmer until the vegetables are just tender, about 3 minutes. Remove the ginger and discard. Stir in the sesame oil and red pepper flakes (if using).

For each serving, ladle soup over the tofu cubes in a deep soup bowl.

Advance preparation

Prepare this soup without the tofu; refrigerate in a covered container for up to 3 days. Reheat and assemble the servings with tofu.

Comments

The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus