Miso Soup Varieties

4 Servings

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Miso Soup Varieties Ingredients

30 1/2 1/2" cubes tofu	4 c Water
4 Mushrooms; sliced	2 ts Dashi; (nomoto)
2 Stalks green onions; chopped	3 Tablspns miso; or to taste

Instructions for Miso Soup Varieties

This soup is served every morning in Japan, with the flavors of seasonal vegetables. There are several different kinds of miso paste available in the United States. Shiro-miso paste is a mild one and is low in salt. On the other hand, aka-miso is very salty and has a different, stronger fragrance than shiro-miso. Miso soup base is made out of a fish stock called dashi. You can purchase dashi at any Oriental food shop. You can enjoy almost any vegetable with this soup, from lettuce to snow pea pods. Heres a list of vegetables you might want to try in the miso soup. Types of gu and preparation suggestions Chinese cabbage, cut into bite-size squares or triangles Cabbage, cut into bite-size squares or triangles Lettuce, cut into bite-size squares or triangles Green onions, sliced Onions, sliced Leeks, sliced or chopped Okra, chopped Butternut squash*, thinly sliced Snow pea pods Green beans* Daikon*, thinly sliced Potatoes*, thinly sliced Sweet potatoes*, thinly sliced Mushrooms, sliced Bean sprouts Tofu, cut into small cubes Wakame seaweed Natto beans, minced * These hard vegetables must be cooked for ten minutes or so. Not recommended: green pepper, celery (vegetables with strong flavor) DIRECTIONS: Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer gently about 3 minutes. Add miso and dissolve completely. Immediately turn off the heat and add chopped green onions, then serve. Note: You have to cook the hard vegetables longer. If you have a combination of soft and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you overcook the miso. ~ - recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com) NOTES : Note: You have to cook the hard vegetables longer. If you have a combination of soft and hard vegetables, add the soft vegetables later. The miso flavor will weaken if you overcook the miso. Recipe by: Norikos Kitchen Posted to recipelu-digest by "Valerie Whittle" on Feb 15, 1998

Main Ingredient: SoupCuisine: Japanese