Miso, a thick paste made from soybeans and sometimes grains, is the basis of the light yet fortifying and highly nutritious broth that is a foundation of Japanese cooking. Find it, along with flavorful hijiki sea vegetables, in Asian groceries or health-food stores. An assortment of raw veggies and tofu tops this version of miso soups. These ingredients are simply suggestions; use as little or as much as you like. -- Elaine Khosrova
Recipe courtesy of Elaine Khosrova; photograph by Ellen Silverman
|2 1/2 cups water||1/2 cup sliced napa cabbage|
|1 green onion, chopped||1/4 cup diced extra firm tofu|
|1 teaspoon minced fresh ginger||2 tablespoons grated carrot|
|1 tablespoon miso dissolved in 1 tablespoon water||1 tablespoon hijiki sea vegetables|
In a medium saucepan, combine the water, most of the green onion (reserve 1 tablespoon for garnish), and ginger. Bring to a boil over high heat; reduce heat to low and simmer for 5 minutes. Remove from heat and stir in dissolved miso.
Pour mixture through a fine strainer into serving bowls. (Soup will be cloudy at first, but will settle upon standing.) Mound the cabbage, tofu, carrot, and if desired, hijiki sea vegetables, in center of each bowl; garnish with reserved green onion and serve.
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