From Nobu’s
Vegetarian Cookbook, Nobu Matsuhisa, Pie Books, 2011.
Miso soups are delicate and delicious. I
found six varieties in Nobu’s vegetarian book and decided to make one—but then
I found that I didn’t have any of the ingredients for his so went ahead and
made one of my one, though following his basic steps.
I put 4 cups water into a saucepan and when
it had reached a boil I added a teaspoon kombu powder and let it simmer for a few
minutes. I added a tomato cut into wedges and a few pieces of Chinese cabbage.
I brought it back to the simmer and added a tablespoon miso dissolved in a
little of the hot broth. The soup was made.
Tasty and refreshing. I must try the Nobu
varieties when I have the ingredients.
Taste: ✔✔✔
Ease of
cooking: ✔✔✔✔✔
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