Miso Soup by:J.A. Burror
1/3c=carrot/ 1 med size carrot, cleaned & peeled
1/4c=Korean Radish/ can use
Daikon Radish in place
1SM=baked sweet potato/ or 1/4 of a large 1
about 2 tbsp=Beansprouts
cooked in pan with water then I soaked in soy sauce over night
about 1/2 pound fresh bean sprouts boil on high
then I took the sprouts out and put in a bowl with
1/4c=soy sauce and mixed putting a lid on and turning it
to cover all
*I also use this to add favor to cooking as well as just eating as a side dish to some meals
1c=water
if you want it lest like a strew
add 2c=water in total if you add to much water you can always eat it as a light meal with other sides
mix the sweet potato in the water tell it brakes apart
this will give it a creamy strew like texture to the soup
in a sheet of aluminum foil and BBQ for 5-10 minutes on med to low heat
I wanted a smoked taste to them and didn't want the house to smell like fish
*I usually cook fresh fish without seasons and a bit of lemon juice so it doesn't stick to the pan
pull apart with a spoon and add to the soup
I cut the balls each in 4 parts
adding to the soup once it started to boil
*I like my veggies a bit tender so I didn't need to boil long
if you wish them to be softer then about 3-5 minutes longer
always remember to stir the pot to mix well the favor of the fish
I used a Tofu Miso Soup Pkg
1tbsp=Wakame
*this is 1 of my favorite seaweeds
had this pkg left over so wanted to use it before I opened the paste I just bought
stir in to the hot soup
*the soup will be hot enough to cook the mixture of dried seasoning you put in
the liquid will revive the dried Tofu, Seaweed, and kelp
I eat this soup a lot when I have a cold but it's good when it's cold wealthier outside
*I liked the fresh fish best but I'll still enjoy what I made
Comments
Post a Comment