I got my Bento Box!!!! Im going to use it for the first time tomorrow when I go to work!!! I'm going to put steamed vegetables, apple bunnies, steamed rice, sliced bananas and chicken....I'm so excited.
I've been kind of behind on my recipes lately...So, I'm going to add my recipe for Miso Soup...
Ingredients:
•3 1/3 cups primary dashi, or secondary dashi, or sardine stock
•approximately 1/2 cup nameko mushrooms (or 2 shiitake mushrooms, sliced)
•1/3 cake tofu
•4 tbsp red miso
•4 stalks trefoil
•ground sansho pepper
To prepare: Make the stock of your choice and assemble the supporting ingredients. Nameko mushrooms are available fresh and in cans; they are similar to conventional button mushrooms, but have a slippery coating. (Substitute shiitake mushrooms.) Drain the tofu.
To cook: Soften the miso in a medium-sized bowl by adding 2 tbsp tepid stock and blending with a wire whisk. If you put the miso directly into the stock pot, it will not be properly held in solution, and the soup will be full of miso pellets.
Gradually ladle the softened miso into the stock in a medium-sized pot, simmering over medium heat. (If you want satin-smooth soup, strain the soup from one pot into another.)
When all the miso has been added and is dissolved, add the solid ingredients. The tofu can be cut into 1/2-inch (1.5cm) cubes over the stock pot. Chop the trefoil stalks into small pieces. Keep soup at a simmer a few minutes until the mushrooms and tofu are heated.
Remove from heat just before boiling point. Do not boil - boiling will change the flavor.
To serve: Ladle into individual lacquer bowls, distributing the mushrooms, tofu, and chopped trefoil equally and attractively. Garnish with a shake or two of sansho pepper. Cover and serve immediately.
 kiyoko_eternity · Sat Aug 21, 2010 @ 05:28am · 0 Comments |
