Recipe - Miso Soup Varieties

30 1/2" cubes tofu
4 Mushrooms; cut or sliced up
2 Stalks green onions; chopped
4 cup Water
2 teaspoon Dashi; (nomoto)
3 Tablspns miso; or to taste
(up to 4)

This soup is served every morning in Japan, with the flavors of seasonal
vegetables. There are several different kinds of miso paste available in
the United States. Shiromiso paste is a mild one and is low in salt. On
the other hand, akamiso is very salty and has a different, stronger
fragrance than shiromiso. Miso soup base is made out of a fish stock
called dashi. You can purchase dashi at any Oriental food shop. You can
enjoy almost any vegetable with this soup, from lettuce to snow pea pods.
Here's a list of vegetables you might want to try in the miso soup.

Types of gu and preparation suggestions

Chinese cabbage, cut into bitesize squares or triangles Cabbage, cut into
bitesize squares or triangles Lettuce, cut into bitesize squares or
triangles Green onions, cut or sliced up Onions, cut or sliced up Leeks, cut or sliced up or chopped
Okra, chopped Butternut squash*, thinly cut or sliced up Snow pea pods Green beans*
Daikon*, thinly cut or sliced up Potatoes*, thinly cut or sliced up Sweet potatoes*, thinly
cut or sliced up Mushrooms, cut or sliced up Bean sprouts

Tofu, cut into small cubes Wakame seaweed Natto beans, minced

* These hard vegetables must be cooked for ten minutes or so. Not
recommended: green pepper, celery (vegetables with strong flavor)

DIRECTIONS: Boil 4 cups of water and dashi. Add tofu and mushrooms, simmer
gently about 3 minutes. Add miso and dissolve completely. Immediately turn
off the heat and add chopped green onions, then serve.

Note: You have to cook the hard vegetables longer. If you have a
combination of soft and hard vegetables, add the soft vegetables later. The
miso flavor will weaken if you overcook the miso.

~ recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)

NOTES : Note: You have to cook the hard vegetables longer. If you have a
combination of soft and hard vegetables, add the soft vegetables later. The
miso flavor will weaken if you overcook the miso.
Recipe by: Noriko's Kitchen

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
15, 1998