Soups
Summer Vegetable Miso Soup
Ingredients
- 1 quart dashi
- 2 tablespoons shiro miso
- 2 teaspoons soy sauce
- 1⁄2 package tofu, small dice
- 3⁄4 cup rehydrated wood ear mushrooms or shiitake, sliced
- 3⁄4 cup snap peas, cut into pieces
- 1 tablespoon kimchi
- 2 tablespoons broken dried wakame
- Garlic chives, chopped for garnish
- Salt to taste
PREPARATION
Bring dashi to a very slow simmer. Add miso and soy; stir and add tofu, mushrooms, peas and kimchi. Simmer for 1 minute, ladle into bowls and garnish with dried wakame, chives and salt to taste. Makes 4 to 6 servings.
Chef Jeffrey Stoneberger, 2Nixons, Charleston, South Carolina