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So many of you said you love miso soup (infor. gathered from my previous poll). I am happy to share my own methods/recipe with you Enjoy

Photo 1 - Ingredients on what you need to make Dashi broth and Miso soup

Photo 2 - Dashi Broth - In order to make miso soup authentically, first step is you must make the broth. Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It's made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea. Place kombu and bonito flakes in a med.pot, bring to boil then pour water thru a fine sieve. Discard seaweed and bonito flakes, your broth should be clear (see photo 2). Bt the way make sure you don't burn yourself. The boiling liquid is/can be quite hot.

Photo 3 - Miso Soup (the main photo)-

Serves: 6 Time: 10 minutes

~ 1/2 cup dried kelp. place kelp in warm water, let stand 15 minutes, or until reconstituted. Drain in a sieve.
~ 1/4 cup red miso. Personally i prefer red miso. You can use the type of miso of your preference.
~ 6 cups Dashi broth
~ 1/2 cup soft tofu, drained and cut into 1/2-inch cubes
~ 1/4 cup thinly sliced green onion

Make Miso soup:

Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.

Photo 4 - You can "embellish" the basic miso soup by adding soba noodle and the "trimmings" you like. I added fish cake slices, grilled ell and mushroom.

Disclaimer: this recipe was from an online site. Sorry I don't recall the source

My Tumblr - emerald753.tumblr.com/ and www.facebook.com/theresahelmer… - Follow me if you haven't yet...

For questions/inquires about my work, feel free to check out the FAQ on my front page Want to see more...Check out my scrap folder

All images are ©theresahelmerphotography. You may NOT use, replicate, manipulate, or modify images without my permission. All Rights Reserved

"No Critique Desired"

Description
So many of you said you love miso soup (infor. gathered from my previous poll). I am happy to share my own methods/recipe with you Enjoy

Photo 1 - Ingredients on what you need to make Dashi broth and Miso soup

Photo 2 - Dashi Broth - In order to make miso soup authentically, first step is you must make the broth. Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It's made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea. Place kombu and bonito flakes in a med.pot, bring to boil then pour water thru a fine sieve. Discard seaweed and bonito flakes, your broth should be clear (see photo 2). Bt the way make sure you don't burn yourself. The boiling liquid is/can be quite hot.

Photo 3 - Miso Soup (the main photo)-

Serves: 6 Time: 10 minutes

~ 1/2 cup dried kelp. place kelp in warm water, let stand 15 minutes, or until reconstituted. Drain in a sieve.
~ 1/4 cup red miso. Personally i prefer red miso. You can use the type of miso of your preference.
~ 6 cups Dashi broth
~ 1/2 cup soft tofu, drained and cut into 1/2-inch cubes
~ 1/4 cup thinly sliced green onion

Make Miso soup:

Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.

Photo 4 - You can "embellish" the basic miso soup by adding soba noodle and the "trimmings" you like. I added fish cake slices, grilled ell and mushroom.

Disclaimer: this recipe was from an online site. Sorry I don't recall the source

My Tumblr - emerald753.tumblr.com/ and www.facebook.com/theresahelmer… - Follow me if you haven't yet...

For questions/inquires about my work, feel free to check out the FAQ on my front page Want to see more...Check out my scrap folder

All images are ©theresahelmerphotography. You may NOT use, replicate, manipulate, or modify images without my permission. All Rights Reserved

"No Critique Desired"