Miso Soup
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 8 minutes
Makes 4 medium sized bowls of soup
- 4 cups/1 litre/2.1pints dashi or chicken stock (or vegetable)
- 5 baby turnips, trimmed, scrubbed and quartered
- 150g/5ozs exotic mushroom mix (shiitake, enoki and king brown mushrooms)
- 100g/3.5ozs Tuscan kale, chard or silverbeet, trimmed and cut into 1 inch sections
- 45g/1.6ozs white miso paste
- 1-2 teaspoons sugar (to taste)
- 120g/4ozs regular tofu, cut into bite sized squares
- 30g/1oz green onions, sliced
Step 1 - Place the stock onto boil into a saucepan and add the turnips and allow to simmer for 5 minutes. Halve the shiitake and king brown mushrooms and trim 1cm/0.4inch off the base off the enoki mushrooms. Place in the stock pot along with the kale and simmer for 3 minutes until mushrooms are tender.
Step 2 - Ladle out 1/2 cup of the hot stock into a bowl and whisk in the miso paste and sugar to make a smooth mixture. Remove the saucepan from the heat and stir in the miso slurry and then add the tofu submerging the tofu cubes. Ladle into 4 bowls and add green onions on top.