Shiitake Miso And Barley Soup Food

HEARTY SHIITAKE MUSHROOM AND MISO SOUP

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

MISO SOUP WITH SHIITAKE MUSHROOMS AND TOFU

Steps:

• Slice Shiitake mushrooms.
• Slice up green part of scallion, to garnish later.
• Bring water (with stock if desired) to boil.
• Stir in miso paste and mushrooms.
• Lower heat, simmer for 5 minutes.
• Pour into serving dish, add tofu, sprinkle scallion on.
• Serve immediately.

MISO SHIITAKE BREAKFAST SOUP

Steps:

• If using dried mushrooms, soak in warm water for 20 minutes then drain.
• Slice the mushrooms thinly.
• Pour the boiling water into a saucepan, stir in the miso. Add the mushrooms and simmer for 5 minutes.
• Divide the tofu between 4 warmed soup bowls. Ladle in the broth. Scatter chopped scallions on top and serve.
• Try this with my Chanterelle Croissants (recipe #21676).

SHIITAKE, MISO, AND BARLEY SOUP

Steps:

• 1. Break off the shiitake stems, or pry them out with a sharp paring knife. Discard the stems or reserve them for stock. Break or chop the shiitake caps into tiny bits. Quickly rinse and drain. Set aside.2. In a large, heavy soup pot, heat the oil over high heat. Sauté the leeks and garlic for 1 minute, stirring frequently. Add the thyme and wine and continue cooking over high heat until about half of the wine evaporates.3. Add the vegetable stock, shiitakes, carrots, and barley, and bring to a boil. Reduce the heat to low, cover, and cook at a gentle boil until the barley is tender, 30 to 45 minutes.4. Pour the hot water into a large glass measuring cup and dissolve 3 tablespoons of the miso in it by mashing the paste against the sides of the cup and stirring vigorously with a whisk or fork. Turn off the heat and stir the miso broth into the soup. Taste and add additional miso as needed for flavor, first dissolving the miso in a small amount of the soup's broth. Add salt, if needed. 5. Serve hot, garnished with the parsley.NOTE: Make vegetable stock from scratch or try a high-quality instant vegetable stock powder, such as Frontier brand (800-669-3275), available in many natural-food stores.TO MAKE AHEAD: This soup is best eaten immediately after it is made, but you can prepare it through Step 3, let cool completely, cover, and refrigerate for up to 1 day. This soup does not freeze well.TO REHEAT: Bring to a simmer over low heat and proceed from Step 4.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.