Friday, November 26, 2010

Avocado Mushroom Kelp Miso Soup

Boil a non traditional dashi broth with water, shrimp shells and kelp in a sauce pot over high heat.  Strain the broth after ten minutes of cooking.  Return the dashi broth to the sauce pot over medium heat.  Retain some of the seaweed from the dashi and slice into pieces.  Simmer the dashi broth.
     Add a little bit of minced ginger and garlic.  Add a splash of soy sauce and a splash of rice vinegar.  Add the cooked seaweed pieces.  Stir in some miso paste.  Add thin sliced mushrooms.
     Ladle the soup into a bowl and float some thin sliced avocado on top of the broth.  Garnish the avocado with sliced green onion.
     This is a very healthy soup.  This is a non traditional dashi but the 10 minute shrimp broth goes well with the avocado and mushrooms.  Sometimes I do add the kelp from the dashi back into the soup.  I used salt packed kelp for this soup.  It reconstitutes so nicely from its dried state after washing the salt off with water.  Soft and tender in ten minutes cooking too.  Thin sliced avocado actually floats!  I had salmon roe sushi, eel roll and tuna sashimi for lunch at a nice Japanese Restaurant and this light miso soup was perfect for dinner!  Yum!  ...  Shawna

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