Peasant Style Miso Soup Recipe
Ingredients
| 4 cups chicken stock, preferably homemade, or two 10 3/4-ounce cans condensed chicken broth | ||
| Large carrot, or small daikon radish (about 1/4 pound) | ||
| Bamboo shoots | 8 Ounce | |
| White miso paste | 5 Tablespoon | |
| Firm tofu | 6 Ounce | |
| Scallion | 1 | |
Directions
MAKING
1) In a medium-sized saucepan, put the chicken stock. In case canned chicken broth is being used, skim the fat off the surface and then pour the broth and 2 cans of water into the saucepan. Cover and bring the liquid to a boil over medium flame.
2) While waiting for the stock to boil, peel the carrot or daikon and trim. Cut enough of ¼-inch pieces to measure ½ cup.
3) Into a colander, turn the bamboo shoots and wash under cold running water. Drain and coarsely chop enough shoots to make 1 cup.
4) Add the vegetables to the chicken stock and boil once again. Bring the heat down, cover and gently cook the vegetables over low flame for about 5 minutes.
5) While the soup is being cooked, measure miso into a small bowl. Add 1 tablespoon of hot tap water. Stir till the ingredients have properly blended and set aside.
6) Under cold running water, wash the tofu and with paper towels, pat dry. Cut into ¼-inch dice and keep aside.
7) Wash the scallion and pat dry. Trim the ends and discard them. Cut the scallion diagonally into 1/4-inch slices. Keep aside.
8) Add the miso into the soup and stir well to blend properly. Raise the flame to medium-heat and bring the soup to a boil.
9) Take the pan off the heat as soon as the soup starts to boil. Add the tofu to the soup and divide it into individual bowls. Sprinkle sliced scallion all over the soup.
SERVING
10) Serve hot.
1) In a medium-sized saucepan, put the chicken stock. In case canned chicken broth is being used, skim the fat off the surface and then pour the broth and 2 cans of water into the saucepan. Cover and bring the liquid to a boil over medium flame.
2) While waiting for the stock to boil, peel the carrot or daikon and trim. Cut enough of ¼-inch pieces to measure ½ cup.
3) Into a colander, turn the bamboo shoots and wash under cold running water. Drain and coarsely chop enough shoots to make 1 cup.
4) Add the vegetables to the chicken stock and boil once again. Bring the heat down, cover and gently cook the vegetables over low flame for about 5 minutes.
5) While the soup is being cooked, measure miso into a small bowl. Add 1 tablespoon of hot tap water. Stir till the ingredients have properly blended and set aside.
6) Under cold running water, wash the tofu and with paper towels, pat dry. Cut into ¼-inch dice and keep aside.
7) Wash the scallion and pat dry. Trim the ends and discard them. Cut the scallion diagonally into 1/4-inch slices. Keep aside.
8) Add the miso into the soup and stir well to blend properly. Raise the flame to medium-heat and bring the soup to a boil.
9) Take the pan off the heat as soon as the soup starts to boil. Add the tofu to the soup and divide it into individual bowls. Sprinkle sliced scallion all over the soup.
SERVING
10) Serve hot.
Chef
