When I started cooking many moons ago, there was a whole world
out there of things that I had never made before.
Almost three years and many MANY Tuesdays, the list of things I’ve
have never made before has shrunk dramatically.
These days, I find myself taking request for things I don’t
really love.
Just because I don’t love it doesn’t mean a ton of other
people do.
Like miso soup.
Really not my thing. Never really had a taste for it. But
almost everyone else I know does.
So I toughed it up and cooked up. And even though I don’t care
for miso soup, I know that this was a damn good one.
And I made it edible for myself by using it as a tasty accompaniment
for fish.
You will need…
4 cups chicken broth
4 tablespoons red miso
4 large shitake mushrooms, stemmed and thinly sliced
4 green onions, thinly sliced
1 tablespoons palm sugar
Start by combining the miso, sugar and chicken stock in a
large pot over medium high heat.
As the mixture begins to heat, whisk together the ingredients
until the miso and sugar is combined into the stock.
When the liquid has boiled, add in the mushrooms and simmer
them for 10 minutes.
Add in the green onions and simmer for another 2 minutes.
Remove it from the heat, stir well and serve.
Love and Beer Floats
Angela
4 cups chicken broth
4 tablespoons red miso
4 large shitake mushrooms, stemmed and thinly sliced
4 green onions, thinly sliced
1 tablespoon palm sugar
Start by combining the miso, sugar and chicken stock in a
large pot over medium high heat.
As the mixture begins to heat, whisk together the ingredients
until the miso and sugar is combined into the stock.
When the liquid has boiled, add in the mushrooms and simmer
them for 10 minutes.
Add in the green onions and simmer for another 2 minutes.
Remove it from the heat, stir well and serve.
