| Ginger-Miso Soup with Noodles |
From "DIY Cooking"
episode COK-109F |
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Ginger-Miso Soup with Noodles
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Recipe courtesy Jeanne Lemlin, Copyright 1998. All rights reserved. Ingredients: 8 oz. udon (Japanese wheat noodles), or linguine
6 cups water
1/4 cup tamari soy sauce
1/2 cup roughly sliced gingerroot (keep skin on)
1/4 lb. firm tofu, cut into 1/2" cubes
2 scallions, very thinly sliced
1/4 cup white (sweet) miso Note: White miso is a sweet, mellow-tasting variety that is yellowish-tan in color and can be purchased in natural-food stores.
1 Tbs. oriental sesame oil Preparation: Bring 3 quarts of water to a boil and cook 8 ounces of udon about 6 minutes, or until tender but not mushy. If the starch from the noodles looks as if it's about to boil over, lower the heat slightly. Drain the udon in a colander, rinse under cold running water, drain again and set aside. In the same pot, bring the 6 cups water, 1/4 cup tamari sauce, and 1/2 cup roughly sliced gingerroot to a boil. Lower heat and let the broth simmer 10 minutes. Remove ginger with slotted spoon. Stir in tofu cubes and scallion and cook 1 minute, or just to heat through. Place white miso in a bowl, then stir about 1/2 cup of the broth into the miso to dilute it and prevent lumping. Pour the mixture back into the broth. Remove the pot from the heat so the miso doesn't boil. Stir in 1 tablespoon oriental sesame oil. Place the udon in large soup bowls and ladle some of the hot soup over it. Garnish with 1 very thinly sliced scallion. Servings: 4 main-course servings Note from Chef Jamie: When you work with miso, make sure it's well blended into the liquid. You can use a whisk to make sure it's dissolved properly. A great alternative to miso is to use pastas in your soup. Web site resources for Soup: White Chicken Stock from Food TV.com Vegetable Stock from Food TV.com Miso Soup from Food TV.com Basil Tomato Soup from Food TV.com Cream of Leek and Potato Soup from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
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Website: www.lorenzbooks.com
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