MISO SOUP WITH VEGETABLES ENJOY DAN:

MISO SOUP WITH VEGETABLES AND RICE NOODLES by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

4 cups vegetables stock

4 cups water, divided

2 carrots, julienned

1 shallots, thinly sluiced

4 ounces baby portabella mushrooms, sliced

1 (15 Oz) firm tofu drained and cubed

1/3-cup miso

1 sheet dried Seaweed, cut into bite size strips

10 ounces rice noodles.

6 scallions cut on the bias in fine slices

 

 DIRECTIONS:

1.   Heat 2 cups of water.

2.   Place rice noodles in a bowl and pour hot water over; and let sit 20 minutes.

3.   In a stock-pot add the vegetables stock, reaming water, carrots, shallots, and bring to a boil over high-heat.

4.   Add mudrooms and cook on high for 2 minutes.

5.   Reduce heat to simmer and add tofu, cook 3-5 minutes more.

6.   Stir in miso paste and stir for 1 minute.

7.   Add seaweed and simmer for 2 minutes.

8.   Serve over rice noodles and top with sliced scallions.

 

ENJOY DAN:                                     BON-APPETITE!!