Tuesday, April 2, 2013

[MC-AllEthnic-Recipes] Japanese Miso Soup

 

Mitsuba - Japanese Wild Chervil
Mitsuba is a woodland plant which has pleasantly fragrant leaves and seedlings similar to cress. Known as Japanese wild chervil or trefoil, its stems and leaves are chopped, and are used to flavour many dishes such as suimono (clear soup), don-mono (rice dish with toppings in a bowl) and nabe (hot pot). Another way to enjoy mitsuba is in o-hitashi, boiled greens with dashi dressing, chilled and topped with katsuobushi (dried bonito flakes). It is rich in carotene, vitamin C and calcium.
                  
* Exported from MasterCook *
 
                            Japanese Miso Soup
 
Recipe By     :Japanese Cooking: A Simple Art by Shizuo Tsuji
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowFat (Less than 15%)
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/3           cups  primary dashi -- or secondary dashi, or sardine stock
     1/2           cup  nameko mushrooms -- (or 2 shiitake mushrooms, sliced)
     1/3                cake tofu
  4        Tablespoons  red miso
  4             stalks  trefoil, japanese wild chervil
                        ground sansho pepper
 
To prepare: Make the stock of your choice and assemble the supporting
ingredients. Nameko mushrooms are available fresh and in cans; they are
similar to conventional button mushrooms, but have a slippery coating.
(Substitute shiitake mushrooms.) Drain the tofu.
 
To cook: Soften the miso in a medium-sized bowl by adding 2 tbsp tepid
stock and blending with a wire whisk. If you put the miso directly into
the stock pot, it will not be properly held in solution, and the soup will
be full of miso pellets.
 
Gradually ladle the softened miso into the stock in a medium-sized pot,
simmering over medium heat. (If you want satin-smooth soup, strain the
soup from one pot into another.)
When all the miso has been added and is dissolved, add the solid
ingredients. The tofu can be cut into 1/2-inch (1.5cm) cubes over the
stock pot. Chop the trefoil stalks into small pieces. Keep soup at a
simmer a few minutes until the mushrooms and tofu are heated.
 
Remove from heat just before boiling point. Do not boil - boiling will
change the flavor.
 
To serve: Ladle into individual lacquer bowls, distributing the mushrooms,
tofu, and chopped trefoil equally and attractively. Garnish with a shake
or two of sansho pepper. Cover and serve immediately.
 
Serves 4
 
In many ways, miso is to Japanese cooking what butter is to French cooking
and olive oil to the Italian way (to paraphrase M.F.K. Fisher), and behind
miso's omnipresence in the Japanese kitchen lies abundant common sense.
Take miso-based soups. Not only do they require just a few minutes to
prepare (an important criterion for a breakfast food), more important,
typical servings provide roughly one-sixth the adult daily requirement of
protein.
 
It is impossible for miso soup to be boring. It can be based on any type
of miso, from salty to sweet, and it is always served with supplementary
ingredients and seasonings. In the course of the four seasons, relying on
easily available produce and nonseasonal staples, one can make a different
miso soup nearly every day without repetition.
 
This is just one of the seemingly limitless variety of miso soups.
 
Cuisine:
  "Japanese"
Source:
  "101 Classic Cookbooks: 501 Classic Recipes, edited by Marvin J.
  Taylor and Clark Wolf, The Fales Library, New York University"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 216 Calories; 3g Fat (11.3%
calories from fat); 9g Protein; 45g Carbohydrate; 4g Dietary Fiber; 6mg
Cholesterol; 1068mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 386 1365 0 905 0 3624
 

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