Miso Soup (serves 4 )
- 2/3 lb.(300g) porgy(red sea bream,tai)
- 1/2 c. each: shredded daikon,shredded carrot
- 1-2/3 oz.(80 g) miso (soy beam paste; illus.1)
- 1/8 t. each; sugar, MSG(optional)
- 2 T. chopped green onion
Cut the porgy (or other fresh fish) bones into pieces (illus.2).
Blanch briefly in boiling water, remove, and rinse under the tap.
Put 3- 1/2 cups water into a pot and bring to a boil. Add the shredded daikon and carrot and cook until soft. Next add the fish bones and bring the soup to a boil. Skim off the foam. Pass Miso paste,sugar and MSG(optional) through a spoon sieve. Mix thoroughly with a wooden stick or a spoon (illus.3).
Turn off the heat immediately and pour the soup into a serving bowl. sprinkle some chopped green onion over the top and serve.
Tofu and wakame (lobe-leaf seaweed) may be substituted for the fish bones, and dried fish broth for the water. (Remove the heads and entrails from 2/3 lb or 300 g small dried fish. Add 5 cups water and cook over low heat for 20 minutes.)
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