1 small new season sweet onion
2-3 slices bacon
1/2 tablespoon vegetable oil
2 1/2 cups dashi stock
3 tablespoons miso
1 green garnish (chopped green onions or radish sprouts)
Slice the onion lengthwise into 5 mm wide slices. Cut the bacon into 1 cm wide pieces. Heat some oil in a pan over medium heat, add the bacon and onion and stir fry, being careful not to let them burn. When the onion has turned transparent, add the dashi stock and bring to a boil. Turn off the heat once the pan comes to a boil. Dissolve the miso. Adjust the amount of miso to taste. Simmer for 1 minute, then turn off the heat again. Ladle into bowls, add some green garnish.
bacon recipe source: cookpad.japan
Showing posts with label miso soup. Show all posts
Showing posts with label miso soup. Show all posts
Friday, August 07, 2015
Thursday, April 03, 2008
1060. CARROT, BACON and MISO SOUP
makes 4 servings
2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso, such as awase, or equal parts red and white miso
salt
freshly ground black pepper
1 to 2 tablespoon chopped cilantro leaves, for garnish
Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender. Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.
Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.
Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.
courtesy of: Harumi's Japanese Home Cooking, by Harumi Kurihara. Penguin Group, 2007
2 1/2 cups low-sodium vegetable broth (may substitute low-sodium chicken broth)
2 medium carrots, peeled and cut crosswise into 3/4-inch pieces (about 2/3 cup total)
2 slices uncooked bacon, coarsely chopped
1/4 cup finely chopped celery (from about 1/2 rib)
1 teaspoon medium-strength miso, such as awase, or equal parts red and white miso
salt
freshly ground black pepper
1 to 2 tablespoon chopped cilantro leaves, for garnish
Bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Add the carrots, then cover and reduce the heat to medium. Cook for 15 to 20 minutes or until the carrots are very tender. Remove from the heat. Use a potato masher to mash the carrots in the saucepan; or use a slotted spoon to transfer the carrots to a plate and mash them thoroughly, then return them to the saucepan.
Cook the bacon in a medium skillet over medium heat for 4 to 5 minutes or until it is crisp. Remove from the heat and add the chopped celery, then add both (with as little fat as possible) to the carrot soup.
Bring the soup back to a boil over medium-high heat, then remove from the heat, stir in the miso and season to taste with salt and pepper. Divide among individual bowls, sprinkle with the cilantro and serve hot.
courtesy of: Harumi's Japanese Home Cooking, by Harumi Kurihara. Penguin Group, 2007
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