Miso Saimin with Shanghai Cabbage
- READY IN -
- SERVINGS 2
- SERVING SIZE 2 1/2 cups
Ingredients
- 2 pkg saimin, 4.5 oz. each, frozen, without soup-base
- 2 cups japanese stock (see recipe below)
- 8 oz baby bok choy (Shanghai cabbage)
- 2 oz daikon, peeled and julienned
- 1 Tbsp miso, white, mixed with 2 Tbsp cold water till dissolved
- to taste, green onions, sliced
Japanese Stock:
- 4 1/2 cups water
- 1 piece dashi konbu (dried seaweed), 6" x 7", cut in half
- 1 piece ginger, 2" x 1", sliced and crushed slightly
- 2 each, shiitake mushrooms, dried
- 1/4 tsp lemon zest
- 4 packets bonito (fish flakes), shaved (1 oz packets)
Makes about 4 cups of stock
Directions
- Cook saimin according to package directions. Do not use soup base. Strain.
- Bring stock to a boil, add cabbage and daikon and cook until tender, about 2 minutes.
- Add noodles and miso, remove from heat and serve.
- Serving suggestion: Add grated ginger, minced garlic, fresh basil, cilantro and mint, sliced hot peppers
Japanese Stock directions:
- Bring water, konbu, ginger, mushrooms and lemon zest to a boil.
- Remove from heat, add bonito flakes, cover and let steep for 45 minutes.
- Strain soup, squeezing as much liquid out of solids as possible.
- Discard solids, cool stock, and store in refrigerator or freeze for later use.