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Ginger Mushroom Miso Soup

The everydayers kind of soup

Miso Soup Let's Go

This recipe is a patient one if you want to do it right. Not difficult by any stretch, just a patient one.

Ingredients are easy to find between whole foods or something like a 99 Ranch. The better the broth the better the soup!!

Ingredients include:

  • Good quality white miso

  • Silken tofu

  • Crushed garlic

  • Green onion/scallion

  • Dried seaweed blossoms

  • Bonito – dried tuna – read ingredients you want one that is pure tuna. Not other shitty fish that got caught in the nets.

  • Better than bouillon (chicken)

  • Kombu (style of dried seaweed used to season broth, not consume)

  • Lemon grass

  • Dried mushroom, I like to use Shiitake

  • Fresh Mushrooms – pick whatever mushrooms you like best. Depending on your flavor I can recommend a particular preparation. Let me know what you decide.

  • Good filtered water – if you really wanna get technical. We have a water softener here at the crib and it makes a difference. Not just being a pyscho…I mean I am a little, just use good water damnit!!!

  • Celery

  • Carrots

  • Thyme

Start by adding kombu to your pot of water along with crushed lemongrass, dried mushrooms, and thyme, & crushed garlic. Let season (cold) for as long as possible up to 24 hours. Once satisfied with your seasoned water add chopped carrots and celery and bring to a  with lid closed as much as possible. Goal is not to lose to much water to evaporation, those are sexy flavor esthers!! Like when we were kids and used to trap farts in jars and shit…maybe that was just Thornton kids…

Let the simmer roll with lid ever so slightly vented for about 45-60 minutes. Once your happy with the base flavor of your broth strain away all of the current contents of pot leaving you with only a clean broth (it should be a bit cloudy cus all the yum yums and shit, but not solids remaining). However, your go about straining the broth make sure it gets back into the pot. Bring to a boil, once achieved cut the heat and add the better than bouillon paste mix until diluted and add bonito. Cover with lid and let sit on low heat for 15-20 minutes. Once the steeping is done, strain contents again and place clean broth back into the pot for more seasoning!!! At this point the broth is fire and can be consumed but this is where we turn it into miso. Pull about 8oz of the seasoned broth into a mixing bowl and incorporate miso paste to make a slurry that will be added back into the soup. Once thoroughly dissolved into broth now it is time to add our favorite soup ingredients. Mine are silken tofu, green onions, dried blossoming seaweed, and mushroom. Once added let sit on a medium heat for about 15 minutes to soften mushrooms, blossom the seaweed and break down the tofu a bit.

Serve hot and slurp that shit up!


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