Shoyu bouillon and melted mochi nishime

I consider myself a bit of a soup freak. I used to really dislike soup as a kid and always wanted to skip it and go straight for the main course, but in the Czech culture soup is pretty important and is not to be skipped ­čśÇ Well…in the last years I learnt to make soup that I actually enjoy. No – I love soup! And I could totally live off it…

Like this shoyu bouillon… Normally I stick to miso soup in a thousand variations, but I wanted to give this a try. And it was a good idea I will repeat again soon. So simple! For two people, just boil water and add: about 5 cm piece of kombu, about 2 cm piece of broken up wakame (I crush it between my fingers), fine strips of leek, daikon cut in cubes and one fresh chopped shiitake mushroom. Boil for about 5-10 minutes, then take out the kombu (you can use it for nishime or for cooking grains/beans), add one 1 cm thick slice of tofu cut into small cubes and 2 tablespoons of shoyu (for 2 bowls of soup). Garnish with fresh chopped parsley.

For the main course I made sweet millet into which I added (in the last 5 minutes) diluted brown rice miso to simmer and in the end mixed in fresh chopped parsley; and nishime of turnip, carrot, topinambour (Jerusalem artichoke), onion, parsnip, sweet potato and celery root. At the end I mixed in diluted shiro miso to simmer for a few minutes, together with a small cube (about 5 X 5 cm) brown rice mochi, grated on a grater with bigger holes. The mochi melts and it all becomes a lovely naturally sweet gooey mess, ehm, mixture! I learnt adding mochi to nishime from a friend of mine and it was a great learning moment…

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1 Comment

Filed under Complete meals, Recipes, Soups, Vegetable dishes

One response to “Shoyu bouillon and melted mochi nishime

  1. I am going to try mochi in my nishime. Thanks for the idea!

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