Sunday, 28 November 2010

E is for... Enoki soup

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Enoki soup

This is a startlingly simple dish to make. So simple, in fact, that I didn't even make it - I merely barked orders at Richard while I was busying myself stirring a sauce. Into a saucepan went some chopped spring onions, some garlic and a generous glug of olive oil. After adding boiling water from the kettle (or if you want to make a proper miso soup base, use dashi stock made from kombu seaweed), next in went a tablespoon of white Miso paste - think in terms of about 1 tsp per head. Stir the paste until it has dissolved and then drop in the enoki mushrooms - after trimming the ends off. Once cooked, the enoki start to resemble thick rice noodles that you can swirl round your chopsticks. A few minutes before serving, throw in some fresh coriander leaves and/or, wakame. Make sure you don't let the soup come to a boil and serve in miso soup bowls with chopsticks. 

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