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MISO SOUP IN HOMAMADE VEGETABLE BROTH





<MISO SOUP USING HOMAMADE VEGETABLE BROTH/野菜だし味噌汁>

▶VEGAN


<Yield> 3 servings


<Prep time> 6 min


<Cook time> 27 min


<Ingredients>

vegetable broth

-leftover vegetable scraps (pieces you normally toss it away like skin of onion or green part of leek)

-water 3 cups

Miso soup

-onion , ½ cup chopped

-carrot, ½ cup chopped

-enoki mushroom, 1 cup

-turnip leaf, ½ cup chopped

-yellow miso 1½ - 2 tbsp

<Directions>

1; To make vegetable broth, add leftover vegetable scraps into 3 cups of water.

Simmer it for 20 mins with gentle boil. Let it come down to room temperature. ( No rapid boil since it’s going to create the bitterness from the veggies)

2;Strain the broth and put it back into the pot. Add chopped onion, carrot, and enoki mushroom. Simmer it with the lid on until all the vegetables are fully cooked.

3; Add the turnip leaf and pop the lid to steam it for 2 mins. Dissolve the miso paste. Serve it in a bowl.

<Miwa’s tips> ※Watch more on YouTube!

1; Use any vegetables you have on hand for both making broth and miso soup. Carrot, corn, onion, and Chinese cabbage are my favorite.


2; Use any miso paste you want. If your miso is high in sodium, reduce the amount.


<Storage time>

It can be stored in the fridge in an airtight container for up to 3 days.


<Shop>


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2021/07/31 MIWA

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