6 cup ichiban dashi (recipe)
1/2 cup aka miso (red soybean paste)
1 aji-no-moto (msg)
Directions
Place the ichiban dashi in a 2 quart saucepan and set a sieve over
the pan. With the back of a large spoon, rub the miso through the
sieve, moistening it from time to time with some of the dashi to help
force it through more easily.
Bring the soup to a simmer over moderate heat. Then remove from the
heat and stir in a small pinch of MSG.
Pour the soup into bowls, add misoshiru no-me (miso soup garnish -
see recipes) and serve at once. If the soup seems to be seperating,
stir to recombine it.
Miso soups are sweeter than other Japanese soups and usually are
served toward the end of a formal Japanese meal.
From: Time/Life Foods of the World - Japanese CompuChef conversion
by Rick Weissgerber, reposted by DonW1948@aol.com
Servings: 6 servings
Aka Miso (Summer Miso Soup) Recipe brought to you by Recipe Ideas
Categories: Japanese; Soup
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into the far past, at least as far into history as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these old cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the Romans made use of many herbs and spices, including many that are still in use today like basil, fennel and parsley. Moving on, we have some recipe books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that we all know today, but instead accounts of the types of meals on the menus of the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and tastes caused a surge in publications on food, the majority of which are kept safe in private cookery archives. By the advent of the 1900s, cooking books are in great demand, mostly as a result of higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Aka Miso (Summer Miso Soup) recipe.
