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Рецепт Miso Soup With Carrots And Mushrooms
by Global Cookbook

Miso Soup With Carrots And Mushrooms
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Ингредиенты

  • 1 x Strip Kombu 7 x 4"
  • 1 x Carrot peel, cut in very fine julienne matchsticks
  • 1/2 med Onion peel, slice very fine half rings
  • 4 med Mushrooms wipe, cut very thin slices
  • 1 piece Lemon Peel 1" x 1/3", cut lengthwise in very fine long slivers
  • 4 Tbsp. Red Miso
  • 1/8 tsp Seven Spice Seasoning

Инструкции

  1. Bring 4 c. of water to a boil in a 2.5 qt pot. Wipe the kombu lightly with a damp cloth, then drop into the water, making sure which it is well submerged. Turn off the heat. Leave the kombu in the water 2 -3 minutes.
  2. Remove the kombu. (Save it for use in other recipes - works well in beans or possibly veggie soups).
  3. Add in the carrot, onion, mushrooms, and lemon peel to the kombu broth. Bring to a boil again, cover, and simmer on low heat for 5 minutes. Turn off the heat.
  4. Put miso in a small sieve. Partially submerge the sieve in the soup and press out the miso with a wooden spoon. [I found this too difficult since my sieve has too fine a mesh - I just scraped out the miso into the broth and mashed it against the sides of the pot to dissolve it.]
  5. Bring to a boil again. Just as the first bubbles form, turn off the heat.
  6. Stir the soup and ladle into soup bowls (lidded Japanese bowls are best
  7. [she says]. Sprinkle each bowlful with the 7-spice seasoning [I omitted this, the soup is very flavorful without it] and serve immediately.