Miso Soup With Peas And Shiitakes Recipes

Steps:

• Bring the vegetable broth to a boil in a saucepan. Add the mushrooms, reduce heat to low, and simmer 4 minutes. Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more. Pour the soup into bowls and top with the green onions to serve.

Steps:

• In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender. Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of scallions.

Steps:

• In a large pot combine mushrooms, quinoa and broth. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes.
• Stir in peas, reduce heat and simmer, for 4-5 minutes or until tender.
• Stir in miso and vinegar. Stir in basil. Season to taste with salt and pepper.

Steps:

• Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
• Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
• Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
• Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
• Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
• Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
• Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
• Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
• Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

Steps:

• Put oil in a heavy saucepan over medium-high heat. Add leek and cook until softened, about 5 minutes.
• Add snap peas to pot and season well with salt and pepper. Add 1 cup water and simmer until peas are soft, about 3 minutes. Add broth and miso and cook 1 minute more.
• Purée mixture in a blender, then pour through a fine mesh sieve, pressing with a wooden spoon to extract all liquid. Return strained soup to pot and check seasoning. (May be made up to a day ahead and refrigerated. Reheat just before serving.)
• To serve, spoon a little tofu into each small soup bowl. Pour hot soup over. Garnish with scallions and shiso.