Miso Soup with Seaweed
This is a hearty take on traditional miso soup. I learned this recipe while living in Japan. Very satisfying on a cold night!
INGRIDIENT
DIRECTION
Step: 1
Place potato cubes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer almost soft, about 7 to 10 minutes. Add carrot slices and boil until tender, 3 to 5 more minutes. Drain.
Step: 2
Meanwhile, bring 6 cups water to boil in a medium saucepan. Add tofu and wakame seaweed, cook for 3 minutes. Stir in mushrooms, miso paste, and cooked potatoes and carrots. Reduce heat to low and cook for 5 minutes. Ladle into bowls and garnish with chopped scallions.
NUTRITION FACT
Per Serving: 116 calories; protein 7.7g; carbohydrates 15.7g; fat 3.4g; sodium 924.7mg.
The name of “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.
Stew has a reputation for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.
