Date: Tue, 24 Mar 98 08:50:01 -0500
From: Susan Staecker (staecker@ll.mit.edu)
Spinach Miso Soup
2 bunches Korean spinach (or baby leaf spinach, 1 bag)
1 rounded tablespoon miso (I use a large soupspoon of white or yellow
miso)
1/2 tablespoon vegetarian Dashi (this is a powdered broth base - use your
favorite)
1-2 cloves garlic, pressed
2 sticks of scallion, sliced
black pepper to taste
4 cups water
Rinse spinach well and remove tough stems. Steam spinach or boil a
large pot of water, remove from heat and add spinach when boiling
stops, cooking until limp. Drain spinach and rinse in cold water.
Squeeze gently to remove excess water (you don't have to work too hard
at this - after all it is going into soup). Cut through the ball of
spinach a few times to coarsely chop - there should be large pieces of
spinach in the soup.
Use a clean, dry spoon to measure the miso and another for the dashi.
This is important to keep them fresh for a long time.
Put miso into soup pot and mix in a small amount of water. Then add the
rest of the water and the dashida. Boil and then turn heat to medium
for a few minutes. Turn heat to low and add spinach, scallion and
garlic. Heat and eat!
kwvegan vegan