Miso Soup I

I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy.

Step: 1

In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.

Step: 2

Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

Per Serving: 49 calories; protein 4.1g; carbohydrates 4.3g; fat 2.1g; sodium 307.6mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.