JAPANESE SUPERFOOD MISO SOUP #vegetarian #soup #mushroom #dinner #easy

I'm a major devotee of miso soup. At the point when that little bowl of mysteriously overcast stock is set down before me, nearby the no frills yet superbly solid icy mass plate of mixed greens with carrot ginger dressing, everything is directly on the planet (bit of an exaggeration, yet I'll go for it). Be that as it may, the notoriety and standard pervasiveness of sushi implies that almost certainly, most miso soups are presumably simply shady dishes of MSG-loaded stock and miso glue. 

Also, it appears as though it's as simple as that. Miso soup is only one of those dishes that appears to be anything but difficult to make. 

At the point when I went to make this Superfood Miso Soup, I found that the widely adored ally to their avocado salmon rolls and bento boxes is really a brilliantly mind boggling little soup of layered fish flavors. Which is the reason I've concluded that custom made miso soup is the best approach (stunner, I know). 

This formula is a "superfood" rendition of your fundamental miso soup, utilizing a custom made dashi stock made with dried kombu (kelp), shiitake mushrooms, and bonito chips. I additionally include delicate tofu, loads of solid spinach, and scallions, notwithstanding the miso. What results is an a lot heartier miso soup than you may be utilized to from your go-to sushi place, one that you could even have as a quick bite without anyone else. Since making this, I keep a tub of miso glue in the ice chest – it keeps going forever and is consistently there holding up when you need to prepare a group of miso soup.

 

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Ingredients :

• 2 6-inch square pieces of kombu
• 6 dried shiitake mushrooms
• 12 cups water (2.8 L)
• 1 cup bonito flakes (Katsuobushi)
• 12 ounces soft tofu (340g)
• 5 tablespoons white miso paste
• 2 cups baby spinach
• 2 scallions (chopped)

Instructions :

1. Rinse the kombu and dried shiitake mushrooms under cold running water, and then add to a medium stockpot. Add 12 cups water, and allow to soak for 1 hour.
2. After soaking, place the pot over medium heat, and allow the stock to come up to just a simmer. Fish out the kombu, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to low and add the bonito flakes. Simmer for 20 minutes, stirring occasionally.
3. Strain the resulting dashi stock into a medium saucepan to make your soup (reserving the shiitake mushrooms), and place it over medium low heat. Cut the tofu into ½-inch cubes and set aside. Whisk the miso into the stock until fully incorporated.
4. Add the tofu, spinach, and scallions. Slice a couple of your shiitake and add those to the pot as well. Simmer for another couple minutes and serve.

Source : bit.ly/2XmZH76

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