MUSHROOM MISO SOUP RECIPE - NYT COOKING
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Provided by David Tanis
Total Time 1 hours
Yield 2 large servings
Number Of Ingredients 23
Steps:
- Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
- Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
- Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
- Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
- To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.
MUSHROOM MISO SOUP RECIPE - NYT COOKING
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Provided by David Tanis
Total Time 1 hours
Yield 2 large servings
Number Of Ingredients 23
Steps:
- Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
- Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
- Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
- Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
- To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.
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From sbs.com.au
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From seriouseats.com
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From minimalistbaker.com
From minimalistbaker.com
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From saferecipeguide.org
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From marthastewart.com
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From foodnetwork.com
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From justonecookbook.com
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From justonecookbook.com
From justonecookbook.com
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Pour all but 2 tablespoons miso mixture over ribs; turn to coat. Set remaining miso mixture aside. Thinly slice radishes and toss in a medium bowl with remaining 1 tbsp vinegar. Season with salt and toss again. Heat a large heavy skillet, preferably cast iron, over medium …
From saferecipeguide.org
From saferecipeguide.org
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From mondaycampaigns.org
From mondaycampaigns.org
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MISO GLAZED EGGPLANT ??????? • JUST ONE COOKBOOK
Sep 27, 2021 · Today’s recipe is an adaption of the classic Nasu no Miso Dengaku (???????) where eggplant is grilled and coated with a sweet miso sauce. The eggplant is commonly served together with other grilled items such as tofu, eggplant, daikon, taro root, and konnyaku as part of a dish known as Miso …
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From justonecookbook.com
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From justonecookbook.com
From justonecookbook.com
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Pour all but 2 tablespoons miso mixture over ribs; turn to coat. Set remaining miso mixture aside. Thinly slice radishes and toss in a medium bowl with remaining 1 tbsp vinegar. Season with salt and toss again. Heat a large heavy skillet, preferably cast iron, over medium …
From saferecipeguide.org
From saferecipeguide.org
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From mondaycampaigns.org
From mondaycampaigns.org
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