It’s time for installment #3! We are almost out of this soup. Guy and I love going to the Japanese Hibachi restaurants – the ones where they have the huge flat top cooking surface and cook your dinner in front of you. I have always been a fan of the soup they serve before the meal, and for the longest time didn’t know what it was called or how it was made.
Well, now I know! It’s called miso soup, and miso is a fermented soy paste used in Asian cooking. The most difficult item for me to find, ironically, was the miso paste! I have yet to find an Asian market down here, although I know there’s probably several I haven’t located yet, lol. I found the paste at the Whole Foods in Colleyville, TX, and then located it again at Central Market closer to home. One bag of the paste gives 20-1 Tablespoon servings, so this will stretch for several makings of this soup, which will be great for those nights I make Asian and want something to go with it.
MISO WONTON SOUP
Courtesy The View From Great Island
28 ounces (about 3 1/2 cups) chicken broth
2 cups water
Approximately 16-20 mini wontons (I found a package of chicken mini wontons at Trader Joes)
2 Tablespoons miso paste
1 baby bok choy, thinly sliced
6 scallions, thinly sliced, white and some of the green parts, too
1 carrot, sliced paper thin
1. Heat the broth and water to a simmer in a saucepan. Add the wontons and simmer gently until they are heated through. This will just take a few minutes.
2. Add the miso to the soup and stir until dissolved. Add the veggies and bring the soup back to a simmer.
3. Serve hot.
This is a terrific quick-to-make soup. I added a few mushrooms sliced super-thin, since I like those in my miso soup from the restaurant.
Also, here’s a terrific tip for slicing the carrot. The original recipe says to use the 1/8 inch setting on a mandoline slicer to slice the carrots… I don’t own a mandoline, so that was out, and I wasn’t the craziest about having to carefully slice this carrot with my knife. It was then that I started thinking about my potato peeler. Yes, the same one that I used to peel that carrot. I washed it off, and then started “peeling” super-thin slices off that carrot. It worked great, and I got the same results that I would have if I’d had a mandoline.