Thursday, 22 March 2012

Mushroom Miso Soup

Mushroom Miso Soup in a beef broth. 

You will need:

  • a box of beef broth (you could use vegetable/chicken if you like)
  • 1 cup water
  • 1-2 packages of mixed mushrooms
  • 2 tbsp of dried mushrooms (chopped finely)
  • 3 cloves of garlic
  • 1/2 large onion chopped fine
  • 4-5 sprigs if thyme
  • 2 tbsp chopped fresh parsley
  • salt/pepper
  • 2 shakes of worcestershire sauce
  • 1 tbsp miso paste (Japanese fermented soy beans available in most grocery stores) 
* If you don't add the miso paste this soup is still very good.



Step 1: chop mushrooms, onions, dried mushrooms, parsley and crush garlic.


Step 2: add onions to saucepan and fry in 2 tbsp olive oil. Add salt/pepper and cook until starting to brown around the edges.



Step 3: add fresh chopped mushrooms and saute until most of water has evaporated and volume is reduced by half.



Step 4: add crushed garlic (in a garlic press) and dried mushrooms, cook for 1 minute. Add broth, water, miso and chopped parsley. Cook for 5-10 minutes on low simmer. Taste and adjust seasoning as necessary.


Step 5: serve





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