Todays lunch is brought to you buy the back of a jar. Miso, a japanese soybean paste, is such a unique and wonderful flavor to our western palate. You can use it on grilled meats and veg, dressings, and of course soup. This is one of my favorite soups. Below is the recipe off the back of the jar. I only do some slight additions. I'll put those in bold.
- 1/2 tsp Fish or vegetable stock cube
- 440 ml boiling water
- 2 tbsp Yutaka ORGANIC MISO PASTE
- 1 tbsp sliced spring onion
- 1 tbsp dried wakame seaweed
- 1/3 packet of Yutaka tofu (diced).
- 2 tilapia fillet sauted or steamed (not fried)
- 2 tsp fish sauce
- nori rice seasoning
1. Add fish or vegetable stock to boiling water in a saucepan and simmer for 1 minute.
2. Turn off the heat and add the remaining ingredients.
3. Stir well until the miso paste is dissolved.
4. Add cooked tilapia fillet in small chunks. Do not shred!
5. Dish into two bowls. Add 1 tsp of fish sauce to each bowl and stir gently.
6. Sprinkle with Nori rice seasoning and serve
This soup is warm and brothy. If you've ever had a large bowl of pho then you'll know the experience. Filling without the heaviness. Enjoy.
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