Japanese Recipe : Miso-Shiru (Miso Soup with Bean Curd)
Miso soup is a classic Japanese soup and is eaten for breakfast, lunch, and dinner. Other vegetables can be added or substituted. Use whatever you like, including scallions, carrots, snow peas, and wakame.
Serves four people
5 dried shitakee mushrooms (about 1 1/2 oz or 45 g) (available in Japanese markets)
7-in (18-cm) piece of dried dashi kombu (seaweed)
5 cups (1 1/4 qt pr 1 1/4 L) water
1 potato (8 oz or 250 g), peeled and cut into tin half-moon shapes
10 fresh spinach leaves
1 lb (500 g) soft tofu, cut into small cubes
1/2 cup (1 1/4 oz or 5 g) miso, softened in a few table spoons of water
Cut the mushrooms and kombu into small pieces and add to the broth along with the potato slices. Cook for 15 to 20 minutes until the potatoes are tender.
Andd the spinach leaves and tofu. Bring to aboil. Lower the heat and add the miso. Cook for another few minutes to blend favours. Do not let it boil. Serve hot.
Quote from The Green Way To Healthy Living
By : Best Vegetarian Info Guide at www.22Vegetarian.com
