posted by Angel 02-19-100 11:27 PM
Miso Soup
1/4 cup dry Wakame sea vegetables
4 to 6 cups water
1 medium carrot, cut into matchstick-size pieces
1 cup thinly sliced white cabbage
1/2 cup thinly sliced onions
2 to 3 Tbsp. miso
Wash the Wakame briefly under cold running water to remove dirt and excess salt. Soak for 3 to 5 minutes, cut in bite-size pieces. (You may use the soaking water for soup or reserved water from cooking any vegetables.)
Bring the water and Wakame to boil; cover, simmer for 8 to 10 minutes.
Wash and cut vegetables; add them to the saucepan, return to boil, simmer for 8 minutes.
Puree the miso with 1/4 cup soup water, stir gently to mix with soup and simmer 3 minutes (don't boil
after adding miso).
Garnish with fresh sliced green onions.
Great at breakfast with rice cakes.
Western Miso Soup
7 oz. pork
2 pieces bacon
7 oz. round onion
7 oz. potato
1 tsp. oil
28 oz. water
1/5 tsp. salt
2.5 oz. miso yamabuki
green onion
1 oz. carrots
1/3 oz. Chinese peas
Cut bacon, 12 slices of onion into 8 pieces.
Parboil carrots, potato (peel skin), cut in triangles, Chinese peas (remove string) in salt water.
Heat oil in pan and brown bacon and pork. Add water and salt and boil. Remove scum and boil for ten minutes; then add miso. Add potato, carrots and round onion to miso soup. Cook until soft.
Garnish with Chinese peas.
In deep bowl, pour yotu miso soup in and add green onion and Tabasco sauce.