Miso Soup

Hungry afternoons and just the perfect way to start off your lunch…

An extremely simple, very tasty, Japanese soupSmile

A small broccoli washed and chopped into medium sized florets

1 medium Zucchini cut into medium sized slices

2 small carrots scraped and cut into chunks

A packet of oyster mushrooms, washed and cut into big pieces

Half a packet of button mushrooms, washed and cut into 4 pieces each

7-8 pieces of baby corn washed and slit into 2

Half a packet of spaghetti prepared according to the instructions on the packet (The angel hair or glass noodles are best)

a small piece of ginger grated

1 clove of garlic finely chopped

Salt to taste

3 tablespoons of good organic Miso paste

In a hard bottomed pan, heat 2-3 tablespoons of oil (you can use any oil, I prefer olive oil). Add the ginger and garlic and cook until slightly browned. Add all the vegetables and the mushrooms. Stir it for a bit on high heat. Then add 2 cups of water or soup stock, so as to completely cover the veggies. Add salt. Put a lid on the pan and cook until veggies are soft and tender.Add the spaghetti and allow to simmer on very low heat. You may thicken the soup a little bit if you lie it that way by adding a spoonful of rice flour to hot water, dissolving that and adding this to the soup.

Put 3 table spoons of miso into a small bowl. Add a few tablespoons of the hot soup water to it, and dissolve the miso paste completely. Add this mixture to the soup. Check the taste and see if you need more miso.

Serve immediately.

This is one soup that doesn’t need bread or anything else to go with it. It tastes perfect just as it isSmile

Do not re heat the soup once you have added the miso, it will spoil.

PS: It can be challenging to buy Miso paste in India, though I have heard that you can get it in Delhi, Bangalore  and of course HaldwaniWinking smile…Amby made sure that its available in thereOpen-mouthed smile(Sweetheart please get the Fly Over work all across Bangalore done asap)

Love

ShubiOpen-mouthed smile

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