Miso Soup

Miso soup is a simple soup that is nutritious and low in calories. It makes an everyday appearance in a Japanese meal.

There are many variations of miso soup recipe. This one is an improvised recipe that makes as sumptious as any other miso soup. When I make this miso soup, I am reminded of the afternoon spent at Hitori and Machiko's kitchen preparing lunch.

This recipe serves 2 (2 small bowls each). Hope you enjoy it as much as I do.

Ingredients:

1. 0.6 litre water
2. 1/3 cup dried anchovies 鳀鱼干
3. 1/2 tbsp soya beans 豆酱 (ground into paste)
4. 300g or less of soft tofu 豆腐 (sliced into cubes)
5. spring onions (finely chopped)

Method:

1. Bring the water to the boil and add dried anchovies.
2. Boil for approximately 5-10 mins then bring it down to a simmer and start sifting away the anchovies leaving a clear clean soup.
3. Add cubed tofu into the broth, then bring to boil once again.
4. Finally add the soya bean paste and stir well before turning off the heat off.
5. Serve hot with chopped spring onions as garnish.

And as usual, I like to throw in a few related links so you can do some research and comparison before you try making your own Miso soup.

• Miso soup from Bento.com
• Miso soup from Recipe Source
• Miso soup from About
  
  Miso soup resources:
  
• What is Miso
• Miso
• Dashi
• Make your own Dashi

Burgundy Beef Stew

Ingredients

• 300 ml red wine
• 300 ml beef stock
• 1 cup water
• 3 tbsp olive oil
• 2 pounds lean beef, cut into cubes and rubbed with salt
• 4 cloves garlic, minced
• 1 carrot, chopped
• 1 large onion, chopped
• 1 stalk leek, chopped
• 1 stalk celery, chopped
• 1 tomato, chopped
• 5 tbsp tomato paste
• 3 bay leaves
• 1/2 tbsp cornflour, dissolved in 5 tbsp water
• 1 tbsp sugar
• Salt & pepper to taste

Method

1. In a deep pan or pot, heat olive oil and brown the minced garlic.
2. Add onions and fry until onions are soft.
3. Add 2 tbsp of water for easier frying.
4. Add carrots, leek and celery and continue frying for 5 minutes.
5. Add beef and fry for another 10 minutes or until beef is cooked. Season with a dash of salt and pepper.
6. Pour in red wine and beef stock and let simmer for 3 minutes
7. Add bay leaves, tomato paste and sugar. Stir and bring to boil.
8. Add dissolved cornflour and stir well.
   
9. Transfer the stew into a slow cooker and set it cooking on high for 1 hour.
   
10. Reduce slow cooker setting to low and leave to cook for 10 hours before serving.