这滋养姜味噌汤食谱充满了香菇、萝卜,豆腐,胡萝卜和荞麦面。A delicious healthy lunch.
萝卜是一个新的给我。I can't say that I everdidn't像他们一样,但我从来没有真正走出路上吃。最近,they've been catching my eye at the farmers market,我没能得到足够的。粉色,white,,roasted… but I especially like them simmered down into soups like this one.Their bitterness subsides as they soften and soak up the broth.
哦,and not pictured here – are those beautiful turnip greens that I chopped up,拨出,and sadly left out of the photo above (oops).Add them (or any other greens you like) during the last 10 or so minutes of the simmering time – just long enough for them to wilt.And like most soups,这一好转时间越长。(这是特别好的2或3天,和再热完全)。
- 一块干海带,about 2x3 inches
- 4 cups water
- 3 to 4 tablespoons white miso paste
- 1 teaspoon grated ginger
- 4 small turnips,quartered
- ½ chopped carrots
- Make the dashi: gently rinse the kombu piece.Place it in a medium pot with 4 cups water.Gently simmer for 10 minutes.Don't let it boil,或海藻的味道会苦。Once the kombu piece is soft,删除它,把水煮沸几分钟。
- 减少热量又多加一杯水。在一个小碗,stir the miso paste together with some of the hot dashi water (until it's not clumpy),然后将搅拌成汤肉汤。
- Add the ginger,scallions and shiitakes,turnips and carrots and simmer on low until the turnips are soft and fork-tender (about 35-40 minutes).Note: If your soup is too thick,添加1 - 2杯更多的水,直到更薄的一致性。
- 放入豆腐,煮荞麦面。Taste and adjust seasonings,adding a few teaspoons of soy sauce if you like.