Thursday, September 17, 2015

Avocado and Mushroom Miso Soup

     Another Nice Miso Soup Flavor! 
     This is a very healthy soup!  A Shrimp and Wakame Dashi Broth was made for this soup recipe.  The essence of shrimp marries with mushrooms and avocado to create an appealing flavor.  
     Shrimp and Wakame Dashi Broth:
     This recipe yields enough broth for 1 large portion of miso soup.
     Step 1:  Place 2 3/4 cups of water in a sauce pot over medium high heat.
     Add 1 1/2 cups of uncooked shrimp shells, shrimp heads and shrimp scraps.
     Add 2 tablespoons of chopped rinsed salt packed dried wakame seaweed.
     Bring the liquid to a boil.
     Step 2:  Reduce the temperature to medium heat.
     Gently boil the broth for 10 minutes.
     Pour the broth through a fine mesh strainer into a second sauce pot.  (The volume of broth should be about 2 1/4 cups)
     Step 3:  Discard the shrimp shells, but save a few pieces of the wakame seaweed for later in the recipe.
     Avocado and Mushroom Miso Soup:
     This recipe yields 1 large bowl of soup.  (About 2 1/4 cups)
     Step 1:  Place the sauce pot of Shrimp and Wakame Dashi Broth over medium low heat.
     Add 1/4 teaspoon of minced garlic.
     Add 1/2 teaspoon of minced ginger.
     Add 1/2 teaspoon of thin soy sauce.
     Add 1/4 teaspoon of rice vinegar.
     Add 3 or 4 small pieces of the reserved wakame seaweed that was saved after making the dashi broth.
     Simmer the soup for 4 minutes.
     Step 2:  Add 1 1/2 tablespoons of White Miso Paste.
     Stir the miso paste into the broth.
     Add 4 drops of pure sesame oil.
     Add 2 or 3 thin sliced small button cave mushrooms.
     Simmer the soup for 1 minute.
     Step 3:  Ladle the miso soup into a soup bowl.
     Float a few thin slices of avocado on the surface of the soup.
     Garnish the avocado slices with a little bit of thin bias sliced green onion.

     Nutritious miso soup!

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