Miso Soup With Gingered Vegetable Stock And Tempura Lotus Root

[Guest guest]

* Exported from MasterCook *

 

Miso Soup With Gingered Vegetable Stock And Tempura Lotus

 

Recipe By : Vegetarian Times Magazine, June 2001, Adv. Sect.

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***VEGETABLE STOCK***

1 quart water

3 cups chopped carrots

3 cups chopped celery

3 cups chopped onions

3 leeks -- chopped

2 tablespoons peeled and chopped fresh ginger

6 cloves garlic -- peeled and crushed

2 tablespoons Eden Shiro Miso

2 tablespoons water

1 teaspoon Eden Ponzu Sauce

Salt -- to taste

***TEMPURA LOTUS ROOT SLICES***

18 Eden Dried Lotus Root Slices

1 egg -- beaten

1/2 cup cool water

1/2 cup flour

1 tablespoon Eden Wasabi Powder

mixed with enough water to make a paste

2 cups Spectrum Organic Shortening

 

Full title: Miso Soup With Gingered Vegetable Stock And Tempura Lotus Root

Serves 4

 

Place water and all stock ingredients in a pressure cooker. Following

manufacturer's instructions, bring to recommended pressure and cook for 20

minutes. Place colander in large bowl and drain; discard vegetables or

save for another use. Just before serving, dissolve miso in 2 tablespoons

water. Stir into hot stock, season with ponzu sauce and salt to taste.

 

Soak lotus root according to instructions on package. Mix egg, water,

flour and wasabi paste. Heat shortening to 350F. Dip lotus root into

batter, allowing excess batter to drip off. Deep-fry lotus root, 3 pieces

at a time, until they're a pale golden color. Allow to drain on paper

towels. When ready to serve, float 3 fried lotus root slices in each bowl

of miso. Serve soup hot.

 

Wine Recommendation: Frey Zinfandel - 1999

 

Recipe by Dan Kommoo, International Culinary Academy, Le Cordon Bleu

Program, Pittsburg

 

- - - - - - - - - - - - - - - - - -