Free Recipe Miso Soup with Enoki Mushrooms
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Miso Soup with Enoki Mushrooms Recipe
1 Square dried kombu – (4 );
-cleaned with
A damp cloth
2/3 c Bonito flakes; (fish flakes)
1/3 lb Enoki mushrooms; reserve
-some
For garnish
2 tb Miso
2 Scallions; finely sliced
Miso Soup with Enoki Mushrooms Preparation
To prepare the dashi, combine the kombu and 4 cups water in a pot, and bring to a boil. Remove the kelp, and discard. Add the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot, about 30 seconds. Strain the stock through a fine sieve, discarding the bonito flakes. Return the stock to the pot, and add the mushrooms. Cook over moderate heat until the mushrooms have softened, about 3 minutes. In a small bowl, dissolve miso in a ladleful of dashi. Add dissolved miso to the soup, and stir to combine. Divide the soup among four bowls, and sprinkle with the reserved enoki and the scallions. Makes 4 servings. Cuisine: Japanese Source: Martha Stewart”s Healthy Quick Cook by Martha Stewart S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Copyright: 1997 – Clarkson N. Potter – $32.50 Per serving: 31 Calories (kcal); 1g Total Fat; (16% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 316mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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