Monday, November 22, 2010

Iriko Tomato Miso Soup

     Recipe:  Boil enough water for a large bowl of soup over high heat in a sauce pot.
     Add 1 small handful of rinsed chopped salt packed sea kelp.
     Add a small handful of iriko.  (Small sun dried anchovies).
     Boil the iriko dashi broth for ten minutes. 
     Do not strain the broth of the dashi for this soup!. 
     Reduce the temperature to medium/medium low heat.
     Add a 1/2 teaspoon of minced ginger.
     Add 1clove of minced garlic. 
     Add a few drops of soy sauce.
     Add a few drops of sesame oil.
     Add about 2 tablespoons of finely chopped fresh tomato. 
     Add 1 tablspoon of miso paste.
     Stir till the miso paste is blended with the dashi broth.
     Cut a thick rectangular slice of firm tofu into bite size cube shaped pieces.
     Add the firm tofu cubes.
     Ladle the miso soup into a soup bowl. 
     Float a few thin slices of jalapeno pepper on top of the soup. 
     Sprinkle some very thin sliced green onion on top of the soup. 
     The flavors of this miso soup are very pleasant!  Iriko goes well with the tomato flavor.  Dried anchovies (Iriko) are not salty or fishy tasting like canned anchovies.  Dried anchovies have a nice rich flavor.  This is an enjoyable healthy miso soup!  ...  Shawna

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