Simple Root Vegetable Miso Soup

I've been running around like a headless chicken every day and it's already winter!?  It's getting frosty in the mornings and find myself shivering here in Seattle.  When I start to feel the cold winter in the air, I crave for this kind of soup.  It's miso and bonito broth based and loaded with a variety of root veggies including konnyaku.  See the gray bits in the photo of the soup?  It's made of konjac root, which I had no idea about before.  I've eaten it all my life regularly and I don't think I can live without it.  Anyway, give it a try if you've never had it.  It doesn't have much flavor, but you might find it strange because of its gelatin-like texture.  If the texture is too much, dice them small.  And of course, much like everything else strange in Japanese cuisine, it's good for you!   

I'm sure I'll be making a huge pot of this soup definitely after the Thanksgiving feast. 

Recipe: 4 servings

4 cups of dashi broth (can substitute with chicken or vegetable broth)
1 pack or a hand full of bonito flakes 
a strip of kunbu (dried kelp)
a tablespoon of sake
a tablespoon of mirin
a table spoon of usukuchi(light) soy sauce or regular soy sauce
a tablespoon of salt

2 medium carrots
1 small daikon
1 medium yum
green onions
1/2 pack of konnyaku
3 table spoon of organic miso 

For making dashi:
Bring 4 cups of water to boil.  Turn the heat down to low-medium, put a strip of konbu (dried kelp), a hand full of bonito flakes, a tablespoon of sake, a tablespoon of mirin, a tablespoon of light soy sauce and a teaspoon of salt in a pot and simmer for 30 minutes.  Take out konbu and scoop out all the bonito flakes with a strainer. 

Cut carrots, daikon and konnyaku into small strips.  Dice yum into small cubes.  Add them into the pot and cook for 10-15 minutes.  Add miso paste and make sure it's dissolved.  Cut green onions and add them in the last minute before serving. 


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