Monday, August 16, 2010

Miso Soup

My husband and I made some Miso soup for supper and although it wasn't truly authentic, it was truly delicious!

We fried 3 leeks, 500g brown mushrooms and a touch of garlic and then added in
2 tbspn of chicken stock powder dissolved in 1.5L of water. We struggled to find dashi stock in our area of the world, so chicken stock had to do. We simmered this for about 10 min before stiring in about 2 tbspn of Mitoku Hatcho Miso paste (which lasts a long time btw!).

Just before serving (once off the heat) we added some chopped fresh coriander, half a sheet of torn nori, diced spring onions and if we had had tofu, we would have added it at this point.

Hatcho miso had many apparent health benefits, whcih you can read more about here:
http://www.yamasa.org/acjs/network/english/newsletter/japan_guide_06.html

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