Miso-Ginger ConsomméLeo Gong
Improv: Replace the mushrooms with diced firm tofu and/or wilted spinach.
Recipe information
Yield
Makes 6 servings
Ingredients
Finely grate, place in paper towel, and squeeze to yield 1 1/2 teaspoons juice:
1 2-inch piece fresh ginger
Whisk together in small saucepan:
6 cups water
7 tablespoons white miso (fermented soybean paste)
Add and bring to simmer (do not boil):
6 large shiitake mushrooms, stemmed, thinly sliced (about 4 cups)
2 green onions, thinly sliced
Add and cook soup 30 seconds:
1 1/2 teaspoons fresh ginger juice (see above)
3/4 teaspoon tamari soy sauce
Preparation
Divide soup among 6 soup bowls. Garnish with: Additional sliced green onions
