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Organic Miso Soup With Shiitake Mushroom




Source of Recipe


the web


Recipe Introduction


(Prepared for India.Arie by Chef Paul Murphy, Humphrey's by the Bay.)


List of Ingredients




2 tablespoons organic brown rice miso paste (see note)
1 tablespoon chopped fresh organic ginger
4 cups hot water
2 tablespoons organic extra virgin olive oil
3 fresh organic shallots, sliced into rings
1 cup organic shiitake mushrooms
1/2 cup mirin or cooking sake
2 tablespoons sesame oil (divided use)
2 pickled plums, pitted (see note)
1/2 cup freshly squeezed orange juice
Rice vinegar, to taste
6 ounces firm tofu, cut into medium dice
Fresh organic basil
Organic green onions, cut on the bias, for garnish

Recipe



Place the miso paste, ginger and hot water in a medium soup pot.
Whisk together to blend and let stand.

Place a saucepan over medium heat and add the olive oil. Add the
shallots and shiitake mushrooms. Saute until tender, about 3 minutes,
stirring occasionally. Deglaze the pan with the mirin, allowing it to
bubble up. Remove from the heat and add one tablespoon sesame oil.

In a mixing bowl, place the two pickled plums and the orange juice.
Add the mushroom-shallot mixture to the bowl. Add this mixture to the
reserved miso stock.

Season to taste with rice vinegar.

Add the remaining tablespoon sesame oil to a medium saucepan. When
the oil is hot, lightly brown the tofu. Deglaze the tofu pan with a
splash of rice wine vinegar. Remove from the heat and add the tofu to
the miso soup.

Cut the basil into thin ribbons and add to the miso soup. Heat the
soup only until it reaches a low boil. Remove from the heat and ladle
into serving bowls. Garnish with green onions.

Notes: Miso, a paste of fermented soy beans, is available at natural
foods stores and Asian markets. Pickled plums are available at Asian
markets.

Serves 4.