New Year’s Miso Soup
I love these delicate Enoki and Bunashimeji mushrooms and to celebrate both Chinese and Vietnamese New Year I prepared a miso soup combining both and fresh asparagus. How wonderful to be able to celebrate New Year’s twice a year. And though, it may be winter still, but I think Puxatony Phil has it right, spring will be coming early this year, especially with these fresh flavors.
Happy New Year! 2011 the Year of the Rabbit, or 2011, the Year of the Cat. Any way you celebrate may you be healthy, happy, and prosperous in the New Year.
|Asparagus Mushroom Miso Soup|
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Asparagus Mushroom Miso Soup
1 pkg (12 oz) Japanese Style Noodles (Udon)
32 oz low salt organic chicken stock
2 tbl Awase miso paste
1/2 cup hot water
1 tbl sake
1 tsp low salt soy sauce
1 tsp sesame oil
½ cup thinly sliced carrots
½ cup sliced asparagus
½ cup snow peas
1 tbl diced red bell pepper
¼ cup enoki mushrooms
¼ cup beech (bunashimeji) mushrooms
½ cup sliced green onion
Slice vegetables thinly and set aside
Mix miso paste in ½ cup hot water to dissolve completely, set aside
Bring 3 quart water to a boil and cook noodles for 3 minutes, drain and set aside.
Pour soup stock, sake, sesame oil in 3 quart pot; heat over medium high.
Add carrots, asparagus and bring to a boil; cook 3 minutes.
Add snow peas, red bell pepper, and mushrooms; cook another 2 minutes.
Add green onions, noodles, stir to combine.
Add miso mixture and stir.
Turn off heat, do not boil soup with miso paste, I hear it will become grainy.
Refreshing, reviving and beautiful! Thanks for this elegant recipe, Robin!
The miso was from my San Jose foodie shopping trip a while ago and this soup has been “simmering” in my brain since then. It turned out so pretty it almost surprised me. Thank you Jenn, I am very appreciative of your kind comments.