Miso Soup Recipe - NYT Cooking
Par un écrivain mystérieux
Description
In the United States, especially in Japanese American restaurants, the standard version of miso soup usually involves little more than soft tofu, seaweed and a lily-pad suspension of scallions Think of this recipe as your blank canvas: You could add thinly sliced shiitake mushrooms at the end, or replace the katsuobushi entirely with dried shiitakes for a vegan version Fried tofu, clams and even chicken are all fair game when cooking miso soup at home
In the United States, especially in Japanese American restaurants, the standard version of miso soup usually involves little more than soft tofu, seaweed and a lily-pad suspension of scallions. Think of this recipe as your blank canvas: You could add thinly sliced shiitake mushrooms at the end, or replace the katsuobushi entirely with dried shiitakes for a vegan version. Fried tofu, clams and even chicken are all fair game when cooking miso soup at home. The chef Seiji Ando, of Benkay restaurant in Portland, Maine, adds sake and mirin for balance, and says even a tiny bit of butter can be delicious.
In the United States, especially in Japanese American restaurants, the standard version of miso soup usually involves little more than soft tofu, seaweed and a lily-pad suspension of scallions. Think of this recipe as your blank canvas: You could add thinly sliced shiitake mushrooms at the end, or replace the katsuobushi entirely with dried shiitakes for a vegan version. Fried tofu, clams and even chicken are all fair game when cooking miso soup at home. The chef Seiji Ando, of Benkay restaurant in Portland, Maine, adds sake and mirin for balance, and says even a tiny bit of butter can be delicious.
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