Soups, Salads & Sauces
1 tsp Soybean oil
2 tsp Garlic, minced
3 ea Green onions, sliced with tops
1 tsp Fresh gingerroot, grated
1/2 cup Shrimp, cut into small pieces
1/2 cup Tofu, diced into 1/2" cubes
1 cup Mushrooms, thinly sliced, shiitake preferred
2 Tbs Miso (in ethnic foods section or Asian market)
1 Tbs Very dry sherry
4 cups Water
1.5 tbs Salt to taste, 1-2 tsp
Adapted by BBF, 2/05, from unknown origin.
Heat oil in medium saucepan over medium heat. Add garlic and onions and saute until soft.
Add fresh gingerroot, shrimp and mushrooms. Cook an additional 5-10 minutes or until vegetables are crisp-tender. Reduce heat.
Dissolve miso in 1/4 cup water and add to vegetables when cooled.
Add remaining water, sherry, and tofu and heat through.
Sample and adjust salt. Be careful not to boil the soup after you've added the miso.