Soup E Shir Food

NAN-E BARBARI

Steps:

• For the dough: Mix the olive oil, yeast, sugar, 1 1/2 teaspoons salt and 1 1/2 cups warm water in a large bowl. Add the flour 1 cup at a time and mix using a wooden spoon until the dough is fully incorporated and there are no bits of flour visible, 5 to 10 minutes. The dough will be sticky. Cover the bowl with plastic wrap, place in a draft-free spot and let the dough rise for 1 hour.
• Uncover the dough, transfer it to a well-floured surface and dust the top with 1 tablespoon flour. Flip the dough using a bench scraper and use your hands to shape it into a ball. Cover with a kitchen towel and let it rise for 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• For the glaze: While the oven is heating, mix the flour, baking soda and 1/2 cup water in a small pan. Bring to a simmer and cook, stirring occasionally, until the mixture thickens and reaches the consistency of ketchup, 3 to 5 minutes. Turn off the heat and let it cool to room temperature.
• Transfer the dough to a large baking sheet lined with parchment paper. Spoon the glaze over the dough and use your hands to spread the dough into a roughly 12-by-16-inch oval or rectangle that's about 1 inch thick. Using your fingertips, make rows of indentations on the dough lengthwise to form lines. Sprinkle with the sesame seeds and nigella seeds.
• Bake until the bread is fully cooked and golden on the top, about 25 minutes. Cover loosely with a kitchen towel for 10 minutes before serving.

MISO SHIRU SOUP

Steps:

• ----------Make the dashi---------.
• Bring water to a boil.
• Wash Kelp under cold water tap.
• Add to water when it comes to a boil.
• Stir and let boil 3 minutes.
• Remove kelp from the water and add the bonito.
• Allow to come to boil and remove from heat immediately.
• Let it settle for a few minutes.
• Strain off the bonito and set aside for whenever you need the dashi.
• ---------Make the Miso Shiru-----------.
• Bring the dashi to a boil.
• Mix a little hot liquid with the bean paste, stirring until smooth.
• Pour mixture back into the saucepan, stir well.
• Add tofu and return to boil.
• Simmer for a few seconds only.
• Ladle into bowls and garnish with green onion and a slice or two of mushroom.