8 cups of water
Add 3 teaspoons of HonDashi & 1 tablespoon dried shredded Seaweed and bring to a boil
Reduce heat to simmer and add 1 small block of Firm Tofu diced
6 tablespoons Miso (light)
sliced Mushrooms
Cilantro
Roasted Shallots
Sunday, March 23, 2014
Mushroom Miso Soup with Cilantro and Roasted Shallots
Miso Soup is enjoyed at our family in every season. It is medicinal,
warm and accessible to palates of all ages. I normally cook for 8
people, but these ingredients can easily be divided in 1/2 for a smaller
crowd. Enjoy
8 cups of water
Add 3 teaspoons of HonDashi & 1 tablespoon dried shredded Seaweed and bring to a boil
Reduce heat to simmer and add 1 small block of Firm Tofu diced
6 tablespoons Miso (light)
sliced Mushrooms
Cilantro
Roasted Shallots
Keep
pot on simmer. It is important not to boil the miso as the higher heat
destroys the mellow flavor of the Miso. Ladel the soup in a bowl and
garnish with extra cilantro, shallots, or Diced Green onion
8 cups of water
Add 3 teaspoons of HonDashi & 1 tablespoon dried shredded Seaweed and bring to a boil
Reduce heat to simmer and add 1 small block of Firm Tofu diced
6 tablespoons Miso (light)
sliced Mushrooms
Cilantro
Roasted Shallots
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