From: techt
Date: Tue, 08 May 2001 10:11:58 +0000
Miso nori broth/soup
Broth:
4 cups cold water
4 to 6 tablespoons white miso
1/4 to 1/2 sheet nori, torn finely or crumbled
2 tsp dark soy sauce (or more to taste)
Optional soup ingredients:
1 package Ramen noodles (and discarding that evil, evil "flavor" packet)
(Udon noodles would probably work well here too, although I have not
tried)
or 1/2 package drained and cubed tofu
or 1 to 2 leek, sliced thin
or 1 cup shredded oriental cabbage
or 6 whole button mushrooms (baby bella or white) with woody part of
stems removed
or 1 to 2 scallions, sliced thin
or 1 to 2 small garlic cloves, sliced thin
or chopped green onions
or 2 slices peeled ginger
or any combination of two of the above optional ingredients
Heat crumbled nori, soy sauce, and water to a simmer in a saucepan. If
using any optional ingredient(s) add them now (except tofu or green
onions -- put either of those in last) in order of hardness and simmer
until they are just cooked. (If using ginger, remove ginger after five
minutes -- it's only for flavor as the texture is woody and tough so you
don't want to eat it.) Add miso. (You can either dissolve miso in a
small bowl with a little water using a spoon, or I prefer to use a spoon
to dissolve the miso in a small hand strainer just dipped in the
simmering water.) If using green onions or tofu, add now and lightly
simmer -- do not boil -- for a minute or two. Remove from heat as miso
will lose flavor otherwise. Serve.
My favorite optional ingredients are baby bella mushrooms with garlic.
When making makazushi, one will often find sheets of nori that have been
damaged in shipping with large tears or cracks. I save these in a
ziplock with a desiccant bag for this recipe.
Fans of traditional Japanese cuisine will note I didn't use either dashi
(fish stock) or kombu (giant kelp). I prefer my miso broth without
dashi, and I haven't yet found a local supply of kombu. If I were to
use kombu, I would probably use less (or no) nori.
--
techt
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