Sunday, November 28, 2010

Shrimp, Snow Pea, Enoki, Miso Soup with Pickled Seaweed

Don't make a traditional dashi broth for this soup.  Boil some shrimp broth, some chopped seaweed and a little bit of  minced ginger and minced garlic together.  Boil the broth for ten minutes. 
     Add white pepper, sea salt, a dash of soy sauce and a dash of sesame oil.   Strain the broth through a fine sieve, return the broth to the pot and turn the heat to simmer.  Mix in a little bit of miso paste. 
     Cut a few small peeled and deveined raw shrimp in half lengthwise and add to the soup.  Add some thin julienne sliced snow pea strips. 
     Ladle the soup into a bowl and set some raw enoki mushrooms and pickled seaweed salad on top. 
     This soup is a sheer delight to sip on!  The pickled seaweed salad is available in Chinese markets.  This is a very mild flavored healthy miso soup! ... Shawna

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