 |
| MISO SOUP |
Ingredients for Miso Soup
* 2/3 lb. (300g) porgy (red sea bream;)
* 1/2 c. each : shredded daikon, shredded carrot
* 1-2/3 oz. (80 g) miso (soy bean paste)
* 1/8 t. each: sugar, MSG (optional)
* 2 T. chopped green onion
* 1/2 c. each : shredded daikon, shredded carrot
* 1-2/3 oz. (80 g) miso (soy bean paste)
* 1/8 t. each: sugar, MSG (optional)
* 2 T. chopped green onion
How to Cook Miso Soup
1. Cut the porgy (or other Fresh Fish) bones into pieces. Blanch briefly in boiling woter, remove, and rinse under the tap.
2. Put 3· 1/2 cups water inta a pat and bring to a boil. Add the shredded daikon and carrot and cook until soft.
3. Next add the fish bones and bring the soup to a boil. Skim off the foam.
4. Pass 1 through a spoon sieve. Mix thoroughly with a wooden stick or a spoon.
5. Turn off the heat immediately and pour the soup into a serving bowl. Sprinkle some chopped green onion over the top and serve.
6. Tofu and wakeme {lobe.leaf seaweed} moy be substituted for the fish bones, and dried fish broth for the water. (Remove the heads and entrails from 2/3 Ib or 300g small dried fish . Add 5 cups water and cook over low heat for 20 minutes.)
2. Put 3· 1/2 cups water inta a pat and bring to a boil. Add the shredded daikon and carrot and cook until soft.
3. Next add the fish bones and bring the soup to a boil. Skim off the foam.
4. Pass 1 through a spoon sieve. Mix thoroughly with a wooden stick or a spoon.
5. Turn off the heat immediately and pour the soup into a serving bowl. Sprinkle some chopped green onion over the top and serve.
6. Tofu and wakeme {lobe.leaf seaweed} moy be substituted for the fish bones, and dried fish broth for the water. (Remove the heads and entrails from 2/3 Ib or 300g small dried fish . Add 5 cups water and cook over low heat for 20 minutes.)
0 comments: