Ella also made some Korean Style Miso Soup in the Gilmore Park Community Kitchen. Miso soup is a Japanese culinary staple. Miso is high in protein and rich in vitamins and minerals. Generally, miso is salty but there are varieties of miso that are sweet, earthy, fruity and savory.
- Miso paste
- dried anchovies
- sea tangles (kelp)
- dried shaved bonito
Prep time: 30 minutes; Serve 6
|Ella utilized the water for rinsing rice as a base for the miso soup. The starch water is rich in carbohydrate. When the rice water comes to a boil, place a couple of dried anchovies, a few pieces of sea tangles (2 to 3 inches) and a couple tablespoons of dried shaved bonito in a larger version of mashed tea infuser ball. Immerse the tea infuser ball into the rice water and lower the heat to simmer for for 15 minutes for the flavour to infuse the broth.
|Add miso paste to taste by pressing it through a sieve for a smooth miso soup. Once the miso soup comes back to a simmer, do not allow it to rolling boil, remove from stove. Over boiling the miso soup will result gritty miso soup.
Serve miso soup in bowl and sprinkle with chopped green onions.