Miso Soup
This is a take off from a recipe I found in the newspaper and I made it my way.
I am a miso soup novice and this is my first try.
Since I do nothing without garlic and onion this is it.
One tablespoon of canola oil
One very large diced onion
Two inch piece of peeled and fine diced fresh ginger
6 cloves diced garlic
6 cups water
4 teaspoons mild miso paste
1 tablespoon soy sauce
2 tablespoons lime juice
One cup sugar snap peas or pea pods
6 cups thinly sliced bok choy
One cup thin sliced carrots
Chopped scallions
optional add ins:
sliced mushrooms
hot peppers
basil
tofu
rice noodles
Heat the oil and add the onion, ginger and garlic
Cook till the onions are soft but not brown
Add the water and bring to a boil for five minutes
Stir in the miso paste and simmer for ten minutes
Add the soy sauce and lime juice
Make sure the broth is seasoned to your liking now so adjust the soy sauce and miso.
Add the carrots, bok choy and sugar snaps
Do not boil again just let it simmer for ten minutes
The sugar snaps should still be crunchy
I am going to double the broth next time and freeze a container without the vegetables.
