Saturday, April 25, 2009

Miso Vege Soup

  • 80gm burdock
  • 1 tsp rice vinegar
  • 110gm black konnyaku
  • 200gm chicken fillet, sliced thinly
  • 200gm daikon, peeled & sliced
  • 50gm carrot, sliced
  • 1 onion, sliced
  • 5 shitake mushroom, sliced
  • 1000ml instant dashi
  • 3 tbsp miso paste
  • 1 tbsp mirin
  1. Scrub burdock and scrap off skin with a knife. Slice thinly & soak in a pot of water with rice vinegar for 5 mins. Drain.
  2. Place konnyaku in a small pot. Add some water & bring to boil for 1 min. Drain & tear konnyaku into bite sizes.
  3. In a deep saucepan, add 2 tbsp oil. Stir fry onion for 1 min. Add chicken fillet & fry for 2 mins. Add burdock, carrot, konnyaku & mushroom. Stir fry for 1 min. Add stock.
  4. Bring to boil and simmer for 10mins till vege are softened. Ladle 1 bowl of hot soup and dissovle miso paste in it. Pour the mixture back into the saucepan and bring to boil again. Remove from fire. Serve.

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