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Originally posted by James'Girl
Basic Japanese Miso Soup Stock Recipe:
5 cups of water
3-4 TBS of Aka Miso (red soy bean paste)
(Miso comes in a variety of flavors, textures & colors. Generally white types are sweet, red types are salty - usually found in the refrigerated section.)
1 package or 3 TBS - dried shaved bonito flakes
1 tsp of instant dashi (Hon-Dashi- bonito soup stock by Ajinomoto Co) or 3"x3" piece of kombu ***
3 scallions - chopped
Supplementary Ingredients used in this miso soup recipe:
1 lb. of pork meat
6-8 dried shitake mushrooms
1/2 pkg. of tofu - cut into 1 inch squares
In a medium sauce pan add cubed pork meat (if using pork) and water - cook till tender. Remove excess oil with a separator. Add additional water if necessary to make about 5 cups. Meanwhile soak dried shitake mushrooms in warm water till tender and rinse. Cut out and discard stems and slice thinly. Add to pork broth, bring to a boil, add miso, bonito flakes, dashi, scallions and tofu. Reduce heat and simmer 5 minutes
top with fresh cut scallions and serve.
dashi - 1 ounce of giant kelp (konbu) can be used in place of the instant dashi.
For a light clear miso soup called shirumono which means "soothing to drink" is usually served for breakfast or as an appetizer in the first course of the japanese meal. Bring water to a boil. Add; miso, bonito flakes, dashi & scallions. Simmer for 5-10 minutes. Remove from heat, allow bonito flakes to settle to the bottom. Pour through a strainer. Top with fresh cut scallions and serve.
btw not sure if its carbo free
ha
Soften 1 tsp of cream cheese, then mix with 1 egg. Add a little cinnamom, a dash of lemon juice and 1/2-3/4 packet of splenda. Bake in microwave until cooked. Then for the ultimate "treat" that makes this like a real danish is the cream cheese "frosting". Add 1 tablespoon of softened cream cheese to 1/2 teaspoon of lemon juice, cinnamon to taste and 1/2-3/4 packet of splenda. Mix thoroughly and cover the top of your "danish". Very very tasty...especially when you are in the mood for something a little sweeter in the morning. I don't find that it kicks my cravings in, however, people who are sensitive to sweeteners may need to cut back on the amount of Splenda they use in this recipe. I also find this to be a real life saver if I am tempted by deserts that others around me may be enjoying....it's filling and very satisfying!
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