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Miso Soup with Peas, Turnip and Pearl Onions

Posted on July 10, 2010 at 12:32 PM

We have yet to have a real summer day in Santa Monica.  A cup of coffee is not enough to warm me up in the morning. So here comes the miso soup.  I found some nice fresh peas and pearly onions at the market yesterday. The white pearly onions can be eaten raw. I sliced them into quarters and threw them into my soup along with the peas, turnip, and age-tofu.  No chopsticks here.  The peas sit better in a big spoon. Yummy.


3 1/2 cups Dashi or Dried shitake and konbu seaweed Dashi

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1/4 cup, shelled peas

1 age-tofu, sliced into 1/4 inch pieces, crosswise

6 small pearl onions, peeled and quartered

1 baby turnip, sliced into 1/4 inch pieces



Bring the Dashi and the turnip o a boil in a medium saucepan, then reduce the heat to maintain a simmer for a couple of minutes.  



In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.



Add the Age tofu and peas and simmer  for 1 minute. Turn off heat.

Pour the soup into individual bowls.


Serve immediately.





Categories: Breakfast Fare , Soups

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