Soups
Miso-Soup
A Miso-soup is fast and simply prepared and nevertheless an
ideal start into the Sushi pleasure. Depending on the season,
you may add mushrooms to the soup.
| Miso-Soup (for 4 servings) |
|---|
| | Ingredients | Preparation | 160 g tofu
2 stalks green onions
800 ml Dashi-stock
80 g Miso
(soy bean paste)
|
Dip the tofu briefly into cold water and let drip off. Cut to cubes of approximately 2 cm. Wash the green onions and chop into fine circles. Heat up the Dashi-stock but do not boil. Press the Miso through a strainer and mix with part of the stock. Then stir. Add the tofu and two thirds of the green onions. Let soak well. Strew the remaining green onions on before serving and spice with pepper to your taste.
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Soy milk-Soup
Most Japanese soups are based on Dashi-stock. Therefore, and
because of the used bacon, this recipe with soy milk is rather
unusual.
| Soy milk-Soup (for 4 servings) |
|---|
| | Ingredients | Preparation | 1 potatoe
½ onion
¼ carrot
4 slices bacon
2 tablespoons butter
600 ml soy milk
1 cube chicken broth
salt
pepper
|
Cut potatoe, onion, carrot and bacon into cubes. Melt
butter in a pot and stew vegetables and bacon in it.
Add soy milk and chicken broth. Boil at low heat until
the vegetables are done. Add salt and pepper.
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