Ahfg recipe with what I have availabile added some gf skinless franks, wombok, carrot, mushrooms w mirin, red miso, chicken stock.
My own version of flavours from aggadashi soup and miso combined. I havent made it before but this soup is delicious
Ingredients serves 4
1 eggplant sliced and quartered
1 punnet swiss brown mushrooms
1/2 punnet button mushrooms
3 green shallots
2 miso instant soup sachets
Equal parts : tamari gluten free soy, mirin, rice wine vinegar.
1 Palm sugar cube grated
2 green shallots
1tsp minced ginger
1tsp minged garlic
1tb shoux xing cooking wine
1tb light soy
1 vegetables stock cube
2 cups water
Chop eggplant and mushrooms into similar size pieces and place in large pot or slow cooker (cook on low 4hrs in slow cooker)
Add remaining water
Cook on high 10 mon then simmer for minimum of 2 hours on stove.
Serve with pickled ginger
I needed to use up some chicken thighs so this was a great way to do it without a stir fry. (Recipe inspired by Australian Healthy Food Guide June 2018 Issue Page 72)
Ingredients serves 1
1 Chicken Thigh (Antibiotic free)
1 Miso Soup Pouch
1 Green Shallot
1 Packet steam fresh mixed greens
1 Garlic Clove Minced
1tsp Ginger cut into fine strips
Slice the chicken into strips.
Cut the shallot on diagonal slices.
Use a Garlic Mincer to mince garlic.
Peel and slice ginger into fine strips.
Add all ingredients to pot and cook on low heat until chicken is cooked through.
Serve hot in bowl.
My new love is miso soups. I am now discovering new ways to have miso soup not just the instant packet but adding to it. With the packets you add I pouch of contents into a cup of boiling water and stir for a couple of minutes if having them on their own. I took some camping with me for a hot drink/snack. Here are some variations on just the soup and the packets I have found. If there is Nori Sheets it sinks to the bottom. The pandaroo brand has lot more sodium so I will be sticking to the other brands.