This Miso Soup can be ready in 15 minutes (more or less) depending on how long you simmer it.
Start out with a small bunch of fresh scallions (green onions). Chop it all into small pieces. I save the last 1 - 2 inches for garnish, AFTER cooking.
Slice / dice / cut some mushrooms.
Try to use Shiitake mushrooms and or Oyster mushrooms. -- The ones on the right are the oyster mushrooms. Creepy to look at, delish in miso.
You can use homemade chicken broth, The container of organic broth is a good substitute.
I use "fresh" miso from a health food store (in the fridge). This brand is my favorite.
Instead of sauteing the mushrooms and scallions in butter or oil, (a no no in Japanese cuisine) I use a very small amount of the broth and a splah of olive oil (optional, a Cuban thing). Bring it to a fast boil...
...and throw the green onions and mushrooms in(see why they call them oyster mushrooms?)
Wait a few minutes(3-5) of this fast sizzling -- extracts the flavor into the liquid --- but make sure the broth doesn't evaporate (cover and check often - adding broth as needed).
Pour in the rest of the broth and add a nice whallop of miso (a large overflowing tablespoon or so). Don't over do it. If you can NOT find the brand I use (it's mild) be careful. I used a brand in FLA (with a karate guy in cover) that was very strong.
After it boils again, lower the heat to lowest setting and cover tightly.
Let it simmer for 10+ minutes.
This is the Miso brand I like -- it comes in two styles: red label("red") and blue label ("white"). They are both good.
The miso soup is done...
Served in a sipping bowl... see the steam rising.. can you smell it?
(next to it is a beefsteak tomato repeat of yesterday).
View from the top.
I added some of the scallion cut ups on top as garnish.
You can play in slideshow (slow speed) as instructions.
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