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soy-free miso soup recipe
Aug. 27th, 2004 01:41 amBelieve it or not, people who are allergic to soy *can* buy soy-free miso pastes. Miso Master makes a chickpea miso and South River Runners make both a chickpea miso and an azuki bean miso paste, though I've only bought their azuki miso. I like to use the chickpea miso for light miso recipes--miso soup and the like. The azuki miso is richer and more robust and is great for miso gravy recipes.
Making miso soup is incredibly easy. Mine is quite personalized and not simply seaweed, miso, and dashi. For starters, I don't use dashi as I'm vegetarian.
I put a tiny bit of oil in a pan. Tonight, I used a bit of safflower oil and a bit of toasted sesame oil. Since I was hungry, I put in more stuff than usual. I chopped up four baby carrots and tossed 'em in. I chopped up a green onion and put the white parts in. Garlic is good, but I was lazy and didn't grab any. I put in a few shreddings of cabbage (about 1/4 cup), some minced ginger, and some chili garlic paste. I stirred and tossed the saucepan until the cabbage softened, at which point I added two cups of water and a few generous pinches of wakame (dried, chopped. If bought in long ribs, it needs to be soaked first and then cut from the rib).
Meanwhile, I get out the miso. I use the lighter chickpea miso for soup, so I use a very generous two soup spoonfuls (nearly a quarter cup). When the water in the pan comes to a boil, I toss the green parts of the onion in and I ladle into the miso a half cup to a cup of the hot water. Miso shouldn't be boiled, so I always pre-mix it in the separate glass.
Sometimes, I boil some noodles in the water. I use standard three minute noodles, so ramen (mein, made from wheat) or rice noodles would work best. Tonight, I skipped the noodles. Sometimes I toss in peas, snow peas, or zucchini at this point, too. Whatever sounds good goes in.
If I'm hungry or sense a need for some protein and cholesterol, I turn off the water and start stirring the pot as I slowly pour in one beaten egg. After the egg has separated into threads, I add the miso water. Add salt, pepper, enjoy!
cross-posted to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
food_allergies and vegetarian
Making miso soup is incredibly easy. Mine is quite personalized and not simply seaweed, miso, and dashi. For starters, I don't use dashi as I'm vegetarian.
I put a tiny bit of oil in a pan. Tonight, I used a bit of safflower oil and a bit of toasted sesame oil. Since I was hungry, I put in more stuff than usual. I chopped up four baby carrots and tossed 'em in. I chopped up a green onion and put the white parts in. Garlic is good, but I was lazy and didn't grab any. I put in a few shreddings of cabbage (about 1/4 cup), some minced ginger, and some chili garlic paste. I stirred and tossed the saucepan until the cabbage softened, at which point I added two cups of water and a few generous pinches of wakame (dried, chopped. If bought in long ribs, it needs to be soaked first and then cut from the rib).
Meanwhile, I get out the miso. I use the lighter chickpea miso for soup, so I use a very generous two soup spoonfuls (nearly a quarter cup). When the water in the pan comes to a boil, I toss the green parts of the onion in and I ladle into the miso a half cup to a cup of the hot water. Miso shouldn't be boiled, so I always pre-mix it in the separate glass.
Sometimes, I boil some noodles in the water. I use standard three minute noodles, so ramen (mein, made from wheat) or rice noodles would work best. Tonight, I skipped the noodles. Sometimes I toss in peas, snow peas, or zucchini at this point, too. Whatever sounds good goes in.
If I'm hungry or sense a need for some protein and cholesterol, I turn off the water and start stirring the pot as I slowly pour in one beaten egg. After the egg has separated into threads, I add the miso water. Add salt, pepper, enjoy!
cross-posted to
food_allergies and vegetarian
