Hoping for some afternoon sunshine in South Pass! Come on down folks. Today we will be offering a wide variety of mushrooms at the booth such as Maitake, Baby Shiitake, King Oyster, Pioppini etc.
Check out the market website for the 411.
Serves 4 as a first course
Dashi is a broth made from the sea vegetable kombu, collected from the icy coastal waters of the islands of Japan. It may be purchased in Asian or natural foods stores as a dehydrated powdered broth. Traditionally, miso is made from fermented soy beans with combinations of grains. Red miso is usually made with rice. Mixed withnameko mushrooms, this soup is delicious.
| Heat the water in a large saucepan and add 1 tablespoondashi powder, or the amount required to make 4 cups ofdashi (see the instructions on the dashi powder container). In a small bowl, liquefy the miso with 3 to 4 tablespoons of the dashi water, then mix with the remainder of the dashiwater in the saucepan. Bring the mixture to a boil and immediately add the tofu and the nameko mushrooms with their liquid. After a half minute or so, when the broth is heated almost to the boiling point, the soup is ready to be served. Do not overcook. |