Dinner tonight was shared in good company of great friends - which perhaps gave added flavor to the dish - it was warm, comforting and tasty. The perfect balance of broth and vegetables so that it was light enough to feel healthy but filling enough to leave you satiated afterwards. The dish? Miso Shiitake Soup. I normally veer away from shiitake mushrooms, but this dish is easy - prep time of 20 minutes and then you let the heat to the rest.
Miso Shiitake Soup: 4t olive oil, 4 cloves garlic (thinly sliced), 1 carrot (sliced moons 1/4"each), 4" daikon radish (1/4" half moons), 2 c. bok choy (or cabbage), 2 scallions (thinly sliced), 7 cups water, 1 md. onion (chopped), 1 lb firm tofu (drained, 1" cubes), 6 shititake mushrooms), 5-6T red miso, 2t tamari (soy sauce)
Remove stems from shiitakes and slice thinly, along with the bok choy and scallions. In a 4-6 quart saucepan, cook onions in oil over medium heat-high heat until it begins to brown. Add garlic & cook consistently for about 10 minutes. Add tofu, shiitakes, carrots, daikon and remaining water about 6 cups; simmer for about 40 minutes, cover until carrots are tender. Turn down heat. Put miso in a small bowl with about 1 cup of the soup broth, dissolve and return to soup. Add cabbage and tamari. Serve with sliced scallions on top.
No comments:
Post a Comment