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1 tbsp rice wine vinegar
2 tsp minced fresh gingerroot
1 tsp honey
1/4 tsp minced jalapeno pepper
4 cups Dashi vegetable stock
3/4 cup green onions, thinly sliced
1 tsp minced garlic
4 tbsp red miso paste |
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Method :
In a small bowl, combine the vinegar,
ginger, honey, and jalapeno. Mix well and set aside at room temperature. In a large stainless-steel saucepan, bring
1/4 cup vegetable stock to a boil. Reduce the heat to a simmer. Add the
green onions and garlic. Cover for 1 minute. Add half the remaining
vegetable stock and whisk in the miso until dissolved. Add the rest of
the vegetable stock and heat just until the stock begins to simmer. Do
not allow the soup to boil. Continue to simmer for 10-15 minutes. Serve hot, with 1.5 tsp of the
vinegar-ginger mixture stirred into each serving.
Serving Size = 1 cup
Like any soup, Miso soup is versatile and
lends itself to many variations. On its own, it is full of flavor, but
it can also be poured over endless combinations of tofu, steamed rice,
noodles, fresh cilantro, pickled ginger, steamed and chopped spinach, or
daikon for a heartier dish. Stir in an additional 1/2 tsp rice wine
vinegar per serving for an even brighter taste. It can be frozen for up
to 2 months.
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