Miso-Ginger Consommé

By kimvess

Recipes & Menus | Recipes

Miso-Ginger Consommé
Improv: Replace the mushrooms with diced firm tofu and/or wilted spinach.

6 servings

Recipe by Rozanne Gold

Photograph by Leo Gong

January 2006

Ingredients

• Finely grate, place in paper towel, and squeeze to yield 1 1/2 teaspoons juice:
• 1 2-inch piece fresh ginger
• Whisk together in small saucepan:
• 6 cups water
• 7 tablespoons white miso (fermented soybean paste)
• Add and bring to simmer (do not boil):
• 6 large shiitake mushrooms, stemmed, thinly sliced (about 4 cups)
• 2 green onions, thinly sliced
• Add and cook soup 30 seconds:
• 1 1/2 teaspoons fresh ginger juice (see above)
• 3/4 teaspoon tamari soy sauce

Preparation

Step 1

Divide soup among 6 soup bowls. Garnish with: Additional sliced green onions.