Miso Soup
ingredients:
• miso paste (i prefer red)
• hondashi (for instant dashi stock) or dashi
• water
• tofu (i prefer soft)
• green onions
• wakame seaweed (dried or fresh)
instructions:
step one: start to heat water using medium heat, do not boil the water!
step two: once water has began to simmer, add hondashi and stir. when hondashi has fully disolved, add wakame seaweed (if dried).
step three: keeping the water on medium-low, scoop out one spoonful of miso paste (*depending on the amount of soup you are making) and gently swish in a fine-mesh skimmer to keep the broth smooth.
step four: slice tofu into medium or large cubes (depending on prefrence) and add to broth, also slice green onion into thin pieces and add.
step five: serve and enjoy :)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Bone Broth
ingredients:
• bones (beef, chicken, pork, etc)
• mirepoix (minced: celery, carrot, white onion)
• water
• sachet d'epices (peppercorn, bay leaves, dried parsley, whole cloves)
• two tablespoons of apple cider vinegar
instructions (for crockpot/slow cooker):
step one: bring water to a simmer using medium heat
step two: once water has began to simmer, place bones, mirepoix, apple cider vinegar, and sachet d'epices inside and make sure that the water is covering them. wait about 2 hours then skim the broth when warm. skim occasionally.
step three: let cook on low 12 to 24 hours for chicken, and up to 24 to 48 hours for beef or lamb. (personally i go for 24 hours).
step four: when finished, remove bones, sachet d'epices, and mirepoix then strain with a fine mesh strainer (such as a cheese cloth).
step five: drink fresh or let cool on counter and refrigerate within one hour.
tips:
- when the broth is cool, remove the fat! it can be saved and used for cooking to add flavor.
- the broth will keep for 5 days in the fridge and 3 or more months in the freezer.
ingredients:
• miso paste (i prefer red)
• hondashi (for instant dashi stock) or dashi
• water
• tofu (i prefer soft)
• green onions
• wakame seaweed (dried or fresh)
instructions:
step one: start to heat water using medium heat, do not boil the water!
step two: once water has began to simmer, add hondashi and stir. when hondashi has fully disolved, add wakame seaweed (if dried).
step three: keeping the water on medium-low, scoop out one spoonful of miso paste (*depending on the amount of soup you are making) and gently swish in a fine-mesh skimmer to keep the broth smooth.
step four: slice tofu into medium or large cubes (depending on prefrence) and add to broth, also slice green onion into thin pieces and add.
step five: serve and enjoy :)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Bone Broth
ingredients:
• bones (beef, chicken, pork, etc)
• mirepoix (minced: celery, carrot, white onion)
• water
• sachet d'epices (peppercorn, bay leaves, dried parsley, whole cloves)
• two tablespoons of apple cider vinegar
instructions (for crockpot/slow cooker):
step one: bring water to a simmer using medium heat
step two: once water has began to simmer, place bones, mirepoix, apple cider vinegar, and sachet d'epices inside and make sure that the water is covering them. wait about 2 hours then skim the broth when warm. skim occasionally.
step three: let cook on low 12 to 24 hours for chicken, and up to 24 to 48 hours for beef or lamb. (personally i go for 24 hours).
step four: when finished, remove bones, sachet d'epices, and mirepoix then strain with a fine mesh strainer (such as a cheese cloth).
step five: drink fresh or let cool on counter and refrigerate within one hour.
tips:
- when the broth is cool, remove the fat! it can be saved and used for cooking to add flavor.
- the broth will keep for 5 days in the fridge and 3 or more months in the freezer.