Ziay!

Albino Crow Productions

There is this miso soup at this resturant in Rome, Ga (Sumo Steakhouse), and I have been wanting to make it.. From what I can tell it has some kind of broth (chicken maybe?), mushrooms and scallions. Does anyone know what im talking about..and if so, can you give me the recipe?

Joanne A. W

Here is a whole page of websites for you to look into, but it looks to me like they all have tofu in them.

http://www.google.com/search?q=Miso+Soup+Recipe&rls=com.microsoft:en-us:IE-Address&ie=UTF-8&oe=UTF-8&sourceid=ie7&rlz=1I7ADBS

TX2step

I've seen packages of dry miso soup mix at the grocery stores, in the Asian food aisle (Kroger's)

Jen

MISO SOUP WITH CHICKEN AND VEGETABLES

6 c. Dashi (soup stock)
1/4 c. chicken breast
1/2 c. finely chopped carrots
1 c. finely diced potatoes
2 scallions, chopped fine
1/2 c. miso (bean paste)
Sansho (Japanese pepper), minced, optional

In a saucepan, bring the dashi to a boil. Remove the chicken from the bone and dice. Add the vegetables and the chicken to the stock and cook low, until tender. Add the miso and cook gently another 5 minutes. Remove from heat and pour into soup bowls. Sansho may be added when serving.

DASHI (Soup Stock) :
1" Nori (Japanese seaweed)
5 c. water
1 c. flaked dry bonito
1 1/2 tsp. salt
1 tsp. soy sauce

Rinse the nori well and place in the water in a saucepan. Bring to a boil quickly and remove the nori. Add the bonito to the still boiling broth, then remove from heat immediately and let stand about 2 minutes. Strain through a clean cloth and season with salt and soy sauce.
Note: Dashi is a light clear fish stock, used a lot in Japanese cooking as a soup base.

OR

MISO SOUP

3 c. water
1 med. onion, sliced fine
1/2 med.-sized carrot, grated
Approx. 1 heaping tbsp. Organic Miso

The above are the basics. You can add leftover vegetables of your choice or 1/2 cup of frozen peas, corn or beans, etc. If you wish to add more water or more Miso just adjust to taste. Cook only until vegetables are hot and tender. No other condiments are necessary. A very healthy and tasty soup.
Miso is available at health food stores. I use Red Miso.

OR

MISO SOUP

1 pkg. Dashi-No-Moto
3 tbsp. Miso
Dried seaweed (Kombu) 1 long strip cut into pieces
6 c. water
4 tbsp. onion, sliced
1 tsp. green onion, sliced

Rinse seaweed well to soften and remove sand.
Empty Dashi-No-Moto into water. Add onion, heat to boil. Dissolve Miso into water, simmer 20 minutes or until onion is clear and seaweed is soft. Sprinkle green onion on top for garnish.

Optional: You can add small dried shrimp or canned baby clams for extra flavor.

OR

BARLEY AND VEGETABLE MISO SOUP

1 qt. spring water
2-3 tbsp. miso
1/2 c. barley, uncooked
1 c. onions, sliced
1/2 c. carrots, sliced
1-2 tbsp. fresh parsley

Bring water almost to a boil in 2 quart pan. Add miso and stir to dissolve. Add 1/2 cup barley, 1 cup onions. Cover pan, simmer for 20 minutes before adding 1/2 cup of carrots. Continue to cook slowly for 20 minutes, covered. Garnish with parsley before serving.
NOTE: Miso and barley can be purchased in the natural health food section of your grocery store.

JM