1 cup sweet rice flour
1/4 cup boiling water
2 cup shredded cabbage
1 qt stock or water
1/4 cup miso
1 oil for sauteeing
Directions
Place flour in a bowl, add boiling water and blend. Knead for 5 min.
then mold dumplings into any form you wish (about 1/2" thick). Set
aside.
Saute the cabbage. Add enough stock to cover it and bring to a boil.
Cover pot and simmer til cabbage is tender. Add remainder of stock,
bring soup to boil and drop dumplings into the soup. When dumplings
rise to the surface they are cooked. Reduce flame. Place miso in
bowl, add 1/4 cup broth and puree. Add puree to soup and allow to
simmer for a few minutes. Garnish with parsley.
Recipe from How to Cook with Miso by Aveline Tomoko Kushi
Servings: 4 servings
Cabbage Miso Soup With Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cabbage; Japanese; Soup
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the distant past, at least as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, in the main part, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs used a wide range of herbs and spices, including a few that will be familiar to modern cooks such as thyme, rue and parsley. Moving our culinary historical trip onwards, there are a couple of interesting books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian food that is served today, but rather accounts of the types of food prepared by the cooks of the rich and wealthy people of those days. In the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, including coriander, basil and rosemary. These new spices and herbs created an increase in recipe manuscripts, the majority of which still exist in private cookery archives. Over the following few centuries, the powerful families of the West competed with each other to offer the most extravagent meals, and because of this the best cooks and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, recipe books are in great demand, mostly as a result of higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Cabbage Miso Soup With Dumplings recipe.
