Miso Soup
From splosh 14 years agoIngredients
- Few spring onions diced shopping list
- 1 cob corn, cut from cob shopping list
- 100g tofu cubed shopping list
- pinch of arame seaweed shopping list
- 1 teaspoon grated ginger shopping list
- 2 tablespoons miso shopping list
- salt and pepper shopping list
- 3 cups water shopping list
- Gomacio: shopping list
- 4 teaspoons sesame seeds shopping list
- 1/2 teaspoon salt shopping list
- garnish: diced avocado (optional) shopping list
- tamari to serve shopping list
How to make it
- Bring water to the boil in a large saucepan, add the seaweed, and corn and simmer for 12-15 minutes. Add the diced spring onion, cook for a few minutes further then remove from heat and keep at sub-boiling temperature. Take some stock from the soup, and blend miso with stock, then pour back into the soup, and add salt and black pepper to taste.
- Gomacio:
- Add sesame seeds to a frypan and dry roast until golden (but not burnt). Put into a mortar and pestle or blend with blender until powdered. Mix with a bit of salt.
- Serve soup with rice and sprinkle gomacio on top.
People Who Like This Dish 2
- SecondChef Eugene, Oregon
- momo_55grandma Mountianview, AR
- splosh Mullumbimby, AU
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