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5款味噌汤,总有1款合你的口味

转载自微信公众号:aitieguo

- No.1 经典款味噌汤 -
Classic Miso Soup

5款味噌汤,总有1款合你的口味

You can find bonito flakes (dried tuna flakes), wakame (edible seaweed), and kombu (edible kelp) at Japanese markets or in international sections of large grocery stores. Stock up on all three and be sure to store bonito flakes in your freezer to keep them fresh.

Ingredients (4 servings)
1 3x5-inch piece kombu
¾ ounce bonito flakes (about 1½ packed cups)
1 tablespoon dried wakame
½ cup silken tofu, cut into ½-inch pieces
¼ cup white miso
1 scallion, very thinly sliced

Preparation
Combine kombu and 4 cups water in a medium saucepan. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Bring to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).
Meanwhile, combine wakame and 3 Tbsp. water in a small bowl; let sit until wakame is softened; 10–15 minutes.

Strain dashi (your broth) through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add tofu and wakame and bring to a simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved.

Divide soup among bowls. Top with scallions.

- No.2 辣泡菜味噌汤 -
Spicy Kimchi Miso Soup

5款味噌汤,总有1款合你的口味

If you like your soup extra spicy, add a bit more gochujang (Korean hot pepper paste) or even a bit of the kimchi juice for an additional kick.

Ingredients (4 servings)
1 3x5-inch piece kombu
¾ ounce bonito flakes (about 1½ packed cups)
4 large eggs, room temperature
⅔ cup chopped kimchi
½ cup silken tofu, cut into ½-inch pieces
¼ cup miso
2 tablespoons gochujang
Sesame seeds and toasted sesame oil (for serving)

Preparation

Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).

Meanwhile, cook eggs in a medium pot of boiling water 6 minutes. Transfer to a bowl of ice water (ice bath) and let sit until cold, about 2 minutes. Peel eggs; set aside.

Strain dashi through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add kimchi and tofu and bring to a very gentle simmer. Remove from heat. Submerge sieve in liquid, add miso and gochujang to sieve, and stir to liquefy both, then press through strainer until pastes are dissolved.

Divide soup among bowls. Top with sesame seeds and drizzle with sesame oil. Cut eggs in half and add to bowls.

- No.3 鸡丝面味噌汤 -

Miso Chicken Noodle Soup

5款味噌汤,总有1款合你的口味

This is a modern take on your childhood sick day chicken noodle soup—super tasty with double the healing properties.

Ingredients (4 servings)
1 3x5-inch piece kombu
¾ ounce bonito flakes (about 1½ packed cups)
2 medium carrots, cut into ¼-inch coins
2 ounces tiny star pasta (about ⅓ cup) or other small pasta shape
Kosher salt
1 cup shredded rotisserie chicken or any other cooked leftover chicken
¼ cup white miso
Leaves from 4 celery heart stalks (about ½ cup; for serving)

Preparation

Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Bring to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids, wipe out pot, and return dashi to pot.

Cook carrots and pasta together in a separate pot of boiling salted water until pasta is al dente and carrots are tender, about 4 minutes. Drain, rinse under cold water, then drain thoroughly again. Add to pot with dashi along with chicken and bring to a simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved.

Divide soup among bowls. Top with celery leaves.

- No.4 乔麦面味噌汤 -
Green Miso Soup With Soba


5款味噌汤,总有1款合你的口味

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth. To make it dinner, just serve with a piece of delicate poached fish. It’s like spa food, but better.

Ingredients (4 servings)
1 3x5-inch piece kombu
¾ ounce bonito flakes (about 1½ packed cups)
4 ounces dried soba noodles
Kosher salt
1 tablespoon dried wakame
½ cup frozen shelled edamame, thawed
¼ cup white miso
½ cup very finely chopped fresh herbs, such as parsley, cilantro, and/or chives
1 scallion, very thinly sliced

Preparation
Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).

Meanwhile, combine wakame and 3 Tbsp. water in a small bowl; let sit until wakame is softened; 10–15 minutes.

Cook soba in a medium pot of boiling salted water, stirring occasionally, until al dente, about 6 minutes. Drain, rinse under cold water to stop them from cooking, and drain again. Divide noodles among bowls.

Strain dashi through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add edamame and wakame. Bring to a very gentle simmer. Remove from heat. Submerge sieve in liquid, add miso to sieve, and stir to liquefy miso, then press through strainer until miso is dissolved. Stir in herbs.

Ladle soup over soba and top with scallions.

- No.5 甜薯-姜黄味噌汤 -
Sweet Potato–Turmeric Miso Soup


5款味噌汤,总有1款合你的口味

Be careful not to let this soup boil when reheating—you want to retain the delicate properties of the miso, which can be destroyed by high heat.

Ingredients (4 servings)
1 small sweet potato
1 3x5-inch piece kombu
¾ ounce bonito flakes (about 1½ packed cups)
1 5.5-ounce can unsweetened coconut milk
¼ cup white miso
1 tablespoon finely grated fresh turmeric or 1 teaspoon ground turmeric
1 tablespoon fresh lime juice
Toasted coconut flakes, crushed salted, roasted peanuts, and chili oil (for serving)

Preparation
Preheat oven to 450°. Pierce potato several times with a fork or sharp knife. Roast potato on a rimmed baking sheet until tender, 35–45 minutes. Let cool, then scoop out flesh; discard skin.

Meanwhile, combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible). Strain dashi through a fine-mesh strainer into a medium bowl. Discard solids; wipe out pot.

Transfer dashi to a blender. Add sweet potato, coconut milk, miso, and turmeric. Blend until smooth. Return to pot and bring to a very gentle simmer. Remove from heat and stir in lime juice.

Divide soup among bowls. Top with coconut flakes and peanuts, then drizzle with chili oil.

转载自微信公众号:aitieguo
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2#

看起来精致美味,thanks!
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3#

mark !thanks
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4#

mark !thanks
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5#

喜欢1
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