Miso Soup

I visited the Emsworth Food Festival and was introduced to a few new foods, including Pomegranate vinegar, chilli jam and crispy beans. It was all very tasty. I've been told that Miso Soup is very good for you, it has a very strong flavour, but is rich and syrupy.

Miso Soup Recipe
1 teaspoon soybean oil 2 cloves garlic, mashed 2 green onions, sliced with tops 1 teaspoon fresh gingerroot, grated 1/2 cup carrots, thinly sliced 1 cup mushroom, thinly sliced 2 tablespoons miso (in ethnic foods section or Asian market) 1 tablespoon dry sherry 4 cups water Heat oil in medium saucepan over medium heat. Add garlic and onions and sauti until soft. Add fresh gingerroot, carrots and mushrooms. Cook an additional 5-10 minutes or until vegetables are crisp-tender. Reduce heat. Dissolve miso in 1/4-cup water and add to vegetables when cooled. Add remaining water and sherry and heat through. Be careful not to boil the soup after you've added the miso.

In Japan, many people begin their day with miso soup. The Miso is made from Soybean, and is such a delicacy that Japanese people treat it as a delicacy, searching for the perfect Miso flavour for their meals.

Visit Miso Online for more information.