Shiitake Miso And Barley Soup Recipes

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
• Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
• Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
• Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
• Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
• Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
• Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
• Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
• Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Steps:

• 1. Break off the shiitake stems, or pry them out with a sharp paring knife. Discard the stems or reserve them for stock. Break or chop the shiitake caps into tiny bits. Quickly rinse and drain. Set aside.2. In a large, heavy soup pot, heat the oil over high heat. Sauté the leeks and garlic for 1 minute, stirring frequently. Add the thyme and wine and continue cooking over high heat until about half of the wine evaporates.3. Add the vegetable stock, shiitakes, carrots, and barley, and bring to a boil. Reduce the heat to low, cover, and cook at a gentle boil until the barley is tender, 30 to 45 minutes.4. Pour the hot water into a large glass measuring cup and dissolve 3 tablespoons of the miso in it by mashing the paste against the sides of the cup and stirring vigorously with a whisk or fork. Turn off the heat and stir the miso broth into the soup. Taste and add additional miso as needed for flavor, first dissolving the miso in a small amount of the soup's broth. Add salt, if needed. 5. Serve hot, garnished with the parsley.NOTE: Make vegetable stock from scratch or try a high-quality instant vegetable stock powder, such as Frontier brand (800-669-3275), available in many natural-food stores.TO MAKE AHEAD: This soup is best eaten immediately after it is made, but you can prepare it through Step 3, let cool completely, cover, and refrigerate for up to 1 day. This soup does not freeze well.TO REHEAT: Bring to a simmer over low heat and proceed from Step 4.From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.