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Till next Tuesday….
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Till next Tuesday......
Miso is soy bean paste, which is an essential condiment in Japanese cooking. Miso is made by fermenting soy beans with salt and koji. Koji are fermented grains such as rice, barley, and soy beans. It takes about 10 months to a year for miso to be ready for use. Recipes Miso Soup with Tofu Ingredients: 3 cups dashi soup stock 1 block tofu 3-4 tbsps miso paste 1/4 cup chopped green onion Preparation: Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in. *Makes 4 servings Basic Miso Soup: Ingredients: 2 cups tomatoes, diced 1/4 cup sesame oil 1 leek, sliced 1 1/2 cups shiitake mushrooms, sliced 6 cups vegetable broth 2 tbsp diced wakame or other seaweed 1 package silken (soft) tofu, cubed 1 tbsp soy sauce 3 tbsp miso 2 scallions (green onions), sliced Preparation: In a large pot, sautee the tomatoes, leek and mushroom for 1-3 minutes. Add vegetable broth, seaweed and tofu and bring to a slow simmer. Add the tofu, soy sauce, miso and scallions and reduce heat to low. Stir well to dissolve and mix the miso. Allow to cook for at least 8 more minu Garlic Miso Soup Ingredients: 7 cups water 3 tbsp miso 1 tbsp garlic, minced 3/4 tsp garlic powder 1 tbsp soy sauce 1 tbsp sesame oil 1 block tofu, any kind, sliced into small cubes 3 scallions (green onions), sliced Preparation: Heat water and stir in miso, being careful that the water doesn't boil. It should be just below the boiling point. Stir in the remaining ingredients and allow to heat. Stir well, and serve. Enjoy! Susan Powter |
 
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