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
Written cooking instructions as an idea can be traced far back into antiquity, certainly as far into history as early Egypt, and potentially, even further back. Interesting though that is, in the main part, these old cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are a few ancient tablets in Sumerian which describe 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 anyone who tried it feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into appetizers, entrees and afters, a very modern way of dining. Aspicius also informs us how the ancient cooks were skilled in the use of many different herbs, including some familiar names for example thyme, rue and asafoetida. Over the following few centuries, the powerful and wealthy houses competed with each other to lay on the most exotic meals, and as a consequence, the best chefs and their collection of recipes could command a high salary. However, it was during the 1800s that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and writing down recipes of the day. When we get to the 1900s, cook books are in high demand, mostly as a result of more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Aka Miso (Summer Miso Soup) recipe.
