Mis Soup

[Ody]

Has Cooking Light ever posted a recipe for Miso Soup?? Have been on the hunt for a good recipe? Anyone out there care to share theirs? Thanks!

[MaryH]

Check out www.cookinglight.com/bbs/forum/HTML/001126.html (http://www.cookinglight.com/bbs/forum/HTML/001126.html)

That's a previous thread here. if that doesn't work go, click on "search" and type miso. It'll pull up about five threads. Its in the one titled "miso paste uses" (or sometghing like that by Gail.

Sorry just tried that and it didn't work. Go to the "search" button at the top of your page and do it that way.

[This message has been edited by MaryH (edited 10-13-2000).]

[venus]

Miso soup is very easy to make. You can actually make it using just hot water and miso paste but it tastes better with broth or daishi (broth made with bonito or fish flakes). I like to make it with a shrimp shell broth, which takes about fifteen minutes. You can add all sorts of things to miso soup, like scallions, nori, button mushrooms, tofu. This is how I usually do it. I made this up from a recipe in a cookbook and what a Thai friend of mine told me.

Shrimp Shell Broth:

1/3 teaspoon oil
Shells from 1/2 pound of shrimp
1/4 cup white wine--whatever kind you're drinking
water to cover

Place the oil and shrimp shells in a two quart sauce pan. Cook the shells over medium-high heat for a few minutes, stirring so they don't stick. Deglaze the pan with the wine, scraping the bits off the bottom. Cook until most of the wine has evaporated. Add the water to cover and reduce the heat. Simmer for 15 minutes, skimming off any foam that rises to the top. Strain and set aside.

note: This is easy and great in any soups and sauces. Just save your shrimp shells in the freezer and you can make it in large batches.

Miso Soup

3 cups shrimp shell broth or water
1/4 cup firm tofu, cut into 1/4 inch cubes
2-3 tablespoons miso (I use the golden variety--I've never tried it with the red kind)
1 sheet nori, shredded

Place the broth in a saucepan and add the tofu. Place over medium heat and simmer for about 3 minutes. Reduce the heat to low and whisk in the miso until there are no chunks. Use as much as you want, according to how strong you want it. Stir in the nori.

Serve hot!

I hope this helps you out. I love miso soup--it's great for colds.

[Ohioan]

A little nutrition tip on miso: put the miso in at the end of your cooking, and don't let it boil. Boiling destroys all the nutritional enzymes in the miso.

I don't remember where or when I read about this, but sometimes I think my whole life is one long Trivial Pursuit. http://www.cookinglight.com/bbs/rolleyes.gif

Cheers, Phoebe

[This message has been edited by Ohioan (edited 10-13-2000).]