Monday, October 8, 2012

Miso Soup



Today I've been fighting a bit of a head cold.  It is always disappointing to be sick when the sun is shining outside and there is a nip in the air!  Fall is the most beautiful season for cooking in my opinion.  Sadly most of the fresh fruits and vegetables are out of season, but it's finally not too hot to use the stove!  While I certainly enjoy the hours leading up to a good stew or rich root soup,  it's also nice to have options for a warm bowl of nourishment without the process, especially when one is feeling in less than stellar health.  Miso soup is this nourishment.  It requires few ingredients, and takes only a few minutes on the stove.  Soft miso paste is full of vitamins and nutrients as well as protein, fiber and omega 3's.  I prefer the sweet white miso for it mild and slightly sweet taste. 


Miso Soup
(Serves 2 for a generous dinner or 4-6 as an appetizer)

6 tablespoons of Miso Paste
6 cups of Water
2 tsp Powdered Dashi
3-5 oz. Shitake Mushrooms stems trimmed and sliced thinly
6 scallions chopped into small rings, white and green parts included

In a saucepan bring 6 cups of water to a slow boil.  Add the dashi and stir until it is completely dissolved.  Add the mushrooms and the scallions and turn the heat to low.


In the meantime scoop 6 tablespoons of Miso into a separate bowl.  Add 1 cup of the water from the saucepan to the miso paste.  Using a fork or small whisk mix the paste with the water.  This will thin the paste so that it does not clump when added to the larger pot of water.
 

It's certainly not your mother's chicken soup,  but it's an absolutely wonderful way to end the evening.
Until tomorrow my friends, good night.

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