Thursday, April 21, 2011

Miso Soup- Always a perfect soup

Picture of Hearty Shiitake Mushroom and Miso Soup Recipe
     Some days I just need soup, today was one of those days.  When I have soup I always find it calms me  and warms my whole body.  Honestly how can anyone be sad when they have a nice bowl of soup in front of them?  Some days I find myself thinking of so many different ways that I feel my life is going.  Sometimes when the world is spinning every which direction its nice to stop, sit down and reflect over a bowl of steaming soup.  Soup will always be one of the most perfect dishes out there, it is always satisfying and always hit the spot.  Sometimes at the end of the week soup is just the perfect relaxation dish.


     One of my favorite chefs is Tyler Florence, he really is a genius in the kitchen.  I love his cooking style, his recipes are always delicious and easy to follow and create at home.  This recipe for Miso Soup is one of my favorites.  It is a delicious soup, I always have it with nice sourdough baguettes. So good!  So today I did just that, I made this recipe and sat at my kitchen table and reflected on everything and enjoyed a nice peaceful meal.  Sometimes a moment of reflection can bring clarity to a chaotic life.  So, make a pot of this yourself and sit back and relax.

Hearty Shiitake Mushroom and Miso Soup

By: Tyler Florence

Ingredients

1 bunch scallions, sliced thin, white and green parts separated
1 (1-inch) piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups water
3 (6-inch) pieces dried kelp (kombu)
1/4 cup bonito flakes
3 ounces dried shiitake mushrooms
1/2 cup light miso
1 pound baby bok choy, cut in quarters
8 ounces firm tofu, cut into cubes

Directions

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. You can also top it with slices of the Campfire Pan-Roasted Chicken and garnish with the Crisp Soba Noodles

No comments: