|Miso Broth and Vegetables Photographed in Bowl by Corby Hall|
This is a very easy recipe that combines colorful vegetables which simmer together in a miso broth. I
prefer a Korean miso, but the a Japanese white miso works too. The finely designed soup dish, by Cory Hall, adds to the beauty and sensation of the dish.
In a large saucepan over medium heat, combine water, garlic, anchovy paste, scallions,and Korean miso. Bring to a boil and let boil 3 minutes. Stir in carrot, zucchini, peas, snow peas mushrooms, jalapeños, and delicate squash then let simmer for 25 minutes. Stir in tofu and simmer for until squash is tender. Add a pinch of salt and pepper to taste.
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