Guest guest Posted August 18, 1999 Report Share Posted August 18, 1999 Toshen's Miso Soup Source: Toshen Van de Ven Ingredients 3 cups water 3 scallions 1 stick wakame (seaweed; opt.) 1/2 tsp. hot sesame pepper oil Tamari/soy sauce to taste (1-2 tsp.) Pepper to taste 1 1/2 rounded Tbsp. miso Instructions Any type of miso can be used in this recipe. I typically use red miso, and occasionally white miso. Flavor will vary depending on the variety and brand used. Place water in a pan and heat. While heating, add wakame, broken into small pieces (they will expand), hot oil, tamari, and pepper. When water comes to a boil, add scallions and dissolve miso in water. Let simmer for 1 or 2 minutes, then serve! Serve with a green salad and a thick slice of crusty bread for dipping. Note: you can add a small amount of very thinly sliced mushrooms or a very small amount of small chunked tofu (chinese style or soft varieties are traditional, but any kind will work). You can even add a bit of capellini pasta, broken into thirds. I recommend not using more than 2 ingredients other than seasonings: seaweed, tofu, scallions, mushrooms, pasta. This soup doesn't work very well if it becomes cluttered, which 3 ingredients tends to do. Also be careful to use ingredients sparsley - they're there to spruce up the broth, and it really will be enough. Quote Link to comment Share on other sites More sharing options...
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