MISO SOUP WITH MOCHI

This recipe comes to me from my granddaughter, Juliet, who went to Japan for six weeks on an scholarship from the government of Japan. Her adoptive family in Japan made this soup often and she really liked it. When she stopped in Tucson to visit on her way back, she made this soup for us and gave me the recipe. We pass it along to you in the hopes that you will enjoy it as much as we did.
The basic ingredients can be cut in half or doubled; just watch the balance on the vegetables in the final soup pot.

Ingredients

9 cups Water, (If you can't find Miso, use chicken stock or try bouillon cubes; see note below)
2 Tbsp Miso paste (or powder). It comes in several colors; I chose red (see note below)
1 Tbsp Oyster sauce, (optional)
1 Tbsp Soy sauce
6 ea Chopped green onions, white part only. (Save the green for serving later.)
4 ea Potatoes, large, peeled and cubed small
3 ea Carrots, peeled and cubed small
2 ea Zucchini, washed and sliced (may use eggplant, but peel it)
1/4 to 1/2 lb Mochi squares, quartered. (We also like firm Tofu cubed in this.)
1 can Straw mushrooms (Fresh are better if you can get them.)

Directions

Make the Miso base first. Place the water in a large pot, put the Miso paste in the pot and stir until the Miso is mixed in the cold water (see note below on Miso paste).

Add the Oyster sauce and the Soy sauce and stir. Turn the heat on high and just bring the pot to the boil.

Add the onion, potato, carrots and zucchini or eggplant and bring the pot back to the boil. When the pot boils, turn the heat down on the pot so it just simmers and cook the vegetables for about 10 to 12 minutes. Test the vegetables for doneness. When they are done add the mushrooms and allow the pot to return to the boil.

If you are using fresh mushrooms, add them and let them cook for two minutes, then add the Mochi and/or Tofu (see note below on Mochi). If you are using canned mushrooms, add the Mochi and/or Tofu squares to the pot at the same time and stir VERY GENTLY so as not to break them up (both the Mochi and Tofu are very delicate).

Simmer without stirring for no more than two minutes total. Put the chopped green onion tops in the pot, stir gently and serve immediately.

Make sure everyone gets a piece of Mochi and/or Tofu in their bowl.

NOTE:

All of these ingredients are available at most supermarket located across the United States. If not, hopefully you will find an ethnic food store in your area. You probably (like me) won't be able to read the labels, but the stock people in the store were very helpful and led me around the store to find what I needed.

If you cannot find the Miso anywhere, then just use a good strong chicken stock and you will be fine. The Mochi is made of rice and is quite chewy when warm. We liked the firm tofu the best, but this may have been because it was more familiar to us.

Have fun and enjoy.

Please send comments to comments@acaciart.com