Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 SPRING miso SOUP by Holly It is getting ever closer to spring for us in the northern hemisphere, so this miso soup from Holly 's Nourish Cookbook, available in our online store, will help you to Think Spring! Vary this recipe by using whatever green spring vegetables you like. Try it with white miso for a lighter, sweeter taste. Always cook miso gently, The enzymes it contains, beneficial to good digestion, are assisted by gentle heat but are denatured by boiling. It is said that adding a pungent flavor such as ginger, lemon or green onion (scallion) stems to miso soup just before serving will activate the enzymes, making them more beneficial. Serves 5 to 6 4 green onions (scallions) 1/2 bunch bok choy 3 1/2 teaspoons corn oil 1-in (2.5-cm) fresh ginger, very finely sliced. 6-in (15-cm) stick kombu, soaked in water to cover for 30 minutes 6 cups (1.5 L) stock 3 1/4 oz. (100g) silken tofu, cut into small cubes 4 tablespoons brown rice (gen mai) miso chop green onions into rounds, keeping the white and green parts separate cut the bok choy, keeping the white and green parts separate heat a pan and add the oil saute the white of onions, then the ginger add the white of bok choy drain and finely slice the kombu; combine the soaking water with stock add the kombu and stock to the pan simmer, uncovered, for 20 minutes turn heat to low and add the silken tofu mix the miso to a paste using a little of the soup add the miso and the greens from the onions and bok choy cook for 5 minutes; do not boil serve with more ginger if desired Suzi List Owner health/ http://360./suziesgoats What is a weed? A plant whose virtues have not yet been discovered. Be a better Globetrotter. Get better travel answers from someone who knows. Answers - Check it out. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 15, 2007 Report Share Posted October 15, 2007 I love Miso soup. Miso sold in Asian markets or HFS too. I would add tofu last minute or so into soup. Kombu is a very tough seaweed as you must soak it otherwise takes forever to soften up. I can see wakame replacing it. Seaweeds sold in above stores too. hugs, carolg > > SPRING We offer naturally fermented miso aged in wooden casks using a traditional koji culture and time-honored production methods. Soybeans in their original form are very difficult to digest and assimilate. The fermentation process enables the superior nutritional characteristics of the soybean to be assimilated readily by the system. Miso is ideal for vegetarians who need high quality protein in their diets. The different kinds of miso, i.e. rice (genmai and kome, barley (mugi) and soybean (hatcho) refers to the grain that has been inoculated\'with koji before it is blended with the soybeans. The use of whole, premium ingredients and unhurried, natural aging in seasoned wooden casks give Mitoku misos and soy sauces depth of character and health benefits that cannot be duplicated by accelerated, high temperature incubation in plastic, stainless steel or fiberglass tanks. > Uses: Miso is a delicious and versatile soy food. Miso soup, sauces, baked and simmered dishes, vegetable soups, stews, salad dressings and spreads. > ', STICKY, CLOSECLICK, CAPTION, 'miso',BELOW,RIGHT, WIDTH, 300, FGCOLOR, '#CCCCFF', BGCOLOR, '#333399', TEXTCOLOR, '#000000', CAPCOLOR, '#FFFFFF', OFFSETX, 10, OFFSETY, 10); " href= " javascript:void(0) " >miso SOUP by Holly It is getting ever closer to spring for us in the northern hemisphere, so this miso soup from Holly 's Nourish Cookbook, available in our online store, will help you to Think Spring! > > Vary this recipe by using whatever green spring vegetables you like. Try it with white miso for a lighter, sweeter taste. Always cook miso gently, The enzymes it contains, beneficial to good digestion, are assisted by gentle heat but are denatured by boiling. It is said that adding a pungent flavor such as ginger, lemon or green onion (scallion) stems to miso soup just before serving will activate the enzymes, making them more beneficial. > Serves 5 to 6 > > > 4 green onions (scallions) > 1/2 bunch bok choy 3 1/2 teaspoons corn oil > 1-in (2.5-cm) fresh ginger, very finely sliced. > 6-in (15-cm) stick kombu, soaked in water to cover for 30 minutes > 6 cups (1.5 L) stock > 3 1/4 oz. (100g) silken tofu, cut into small cubes > 4 tablespoons brown rice (gen mai) miso > chop green onions into rounds, keeping the white and green parts separate > cut the bok choy, keeping the white and green parts separate > heat a pan and add the oil > saute the white of onions, then the ginger > add the white of bok choy > drain and finely slice the kombu; combine the soaking water with stock > add the kombu and stock to the pan > simmer, uncovered, for 20 minutes > turn heat to low and add the silken tofu > mix the miso to a paste using a little of the soup > add the miso and the greens from the onions and bok choy > cook for 5 minutes; do not boil > serve with more ginger if desired > .bl {background: url (http://www.cybermacro.com/components/com_magazine/layouts/images/bl. gif) 0 100% no-repeat #eeeeee; } .br {background: url (http://www.cybermacro.com/components/com_magazine/layouts/images/br. Quote Link to comment Share on other sites More sharing options...
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