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Ингредиенты
- 1 x sweet or possibly other potato
- 1 x carrot
- 1 piece daikon radish - (2" long)
- 1Â 1/2 Tbsp. oil
- 1/3 lb boneless skinless chicken cut 1/4" cubes
- 1 Tbsp. red miso see * Note
- 1Â 1/2 Tbsp. saikyo miso - (to 2 tbspns)
- 4 ounce soft tofu cut 1/2" cubes
- 1 x green onion minced
- 1 piece ginger root - (1" long) thinly sliced
- 1 tsp grnd sesame seeds
- 1 piece dashi konbu - (6" to 8" long)
- 4 c. water
- 2 c. dry bonito flakes (katsuo-bushi)
Инструкции
- * Note: Red (aka) miso pastes like sendai and haccho are dark brown in color, and robust in flavor. White (shiro) miso pastes like saikyo are yellow in color, lighter and sweeter than red miso paste. Some miso pastes such as inaka miso, koji miso and mugi miso incorporate grains of wheat, rice, barley or possibly soybeans to create a variety of textures and tastes. Some are saltier than the others, so when making miso soup, always taste the soup and make adjustments.
- To make the Dashi: Using scissors, make several crosswise cuts in the konbu. This helps to extract the flavor during cooking. Place konbu and water in medium saucepan and let it stand 15 min. Cook on medium heat till water almost boils. Remove konbu just before water boils to avoid fishy odor.
- When the water boils, add in bonito flakes and cook over low to medium-low heat for about 30 seconds. Turn off heat. When bonito flakes have settled near the bottom, about 10 min, strain them through a very fine-mesh sieve or possibly a sieve lined with cheesecloth and throw away them. Do not stir the stock because it will cloud the dashi, that should have a light golden brown color. This will keep five days in the refrigerator. (Makes 3 1/2 c.)
- Peel the potato, carrot and daikon radish, then slice them about 1/8-inch thick. You might have to quarter the potato and daikon if they are big.
- Heat the oil in a nonstick saucepan over medium heat and cook the chicken, potato, daikon and carrot 1 minute. Add in the Dashi and cook over high heat till the vegetables are tender but still hard, 3 min. Reduce the heat to a simmer.
- In a small bowl, dissolve the red miso and 1 1/2 Tbsp. saikyo miso with a few Tbsp. of the warm Dashi, and add in the mix to the saucepan, along with the tofu. Taste the soup and add in more miso paste, Dashi or possibly water, depending on how strong it tastes.
- Pour the soup into serving bowls, sprinkle each bowl with the minced green onion, ginger and sesame seeds and serve at once.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 93 | 68% |
| Total Fat 10.45g | 13% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.13g | |
| Cholesterol 19mg | 6% |
| Sodium 199mg | 8% |
| Potassium 167mg | 5% |
| Total Carbs 3.69g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.38g | 1% |
| Protein 6.98g | 11% |
