Thursday, April 14, 2011

Mari's Miso Mushrooms

Well soupies, the soup season is almost done. This week, which was the second to the last soup night, was Maricela’s turn to host soup night. She did a wonderful job, providing an Asian influenced menu. Her soup was one hundred percent original. I hope that by next soup season we are all doing original recipes. Bravo Mari.

Miso Mushroom Soup
Green Tea and Sesame Mochi with Green Tea and Lychee Ice Cream


Store bought. Boil, drain, and season with sea salt.


Store bought. Boil, drain, and sauté in oil.

Miso Mushroom Soup
Serves 10
2 lbs shitake mushrooms
1 lb oyster mushrooms
1 lb enoki mushrooms
1 lb crab meat
1 cup green onions, thinly sliced
2 tbs garlic, minced
1 tbs ginger, minced
10 cups vegetable stock
2 cups bok choy, roughly chopped
1 cup miso paste
4 tbs sesame oil
soba noodles
soy sauce

In a large saucepan, sauté the mushrooms in the sesame oil for 5 minutes. Add the green onion, garlic, and ginger, and cook for an additional 2 minutes. Add the stock and bok choy chard and stir well to combine. Bring the mixture to a boil, and allow to boil for 10 minutes. In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan. Add the miso mixture , dumplings, soba noodles, and toasted sesame oil to the pot, stir well to combine, and let simmer for another 20 min. Serve hot.

Green Tea and Sesame Mochi with Green Tea and Lychee Ice Cream

*you can find mochi at most asian grocery stores.

Beer and Wine Served

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