Muinaisessa Kiinassa soijaa pidettiin yhtenä viidestä pyhästä jyvistä, sekä ohraa, hirssiä, riisiä ja vehnää. Täällä tofun muodossa soijapapu loistaa vähän apua miso, pinaatti, porkkana ja scallions.
Lähde: Martha Stewart Living, lokakuu 2002
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ohjeet
Cookin huomautukset
Muista hankkia kiinteä tai erittäin luja tofu tähän keittoon, koska se pysyy paremmin kuumana nesteenä kuin pehmeämmät lajikkeet. Koska miso maku ja terveelliset ominaisuudet vaikuttavat keitetysti tai pitkään altistuneina korkeisiin lämpötiloihin, se tulisi lisätä vain ruoanlaittoon. Vatkaa se hieman nesteellä niin, että se on nopeasti ja tasaisesti jakautunut. Käytimme valkoista misoa tässä keitossa, koska se on natriumia matalampi, mutta voit käyttää tummempia tyyppejä voimakkaampaan, voimakkaampaan makuun.
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
In ancient China, soybeans were considered one of the five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, soybean shines with a little help from miso, spinach, carrots, and scallions. Source: Martha Stewart Living, October 2002
Ingredients: 3 cups homemade or low-sodium canned vegetable or chicken broth 2 cups water 2 carrots, cut into matchsticks (about 1 cup) 1/3 pound spinach, stems removed, cut into 1-inch strips 6 ounces extra-firm tofu, cut into 3/4-inch cubes 2 tablespoons white miso 1 scallion, sliced crosswise into 1-inch strips
Instructions: 1. In a medium saucepan, bring broth and water to a boil over high heat. Reduce heat to medium-low and add carrots. Cook until carrots are crisp-tender, about 2 minutes. 2. Add spinach and tofu and stir to combine. Continue cooking until spinach wilts and tofu is heated through, about 1 minute more. 3. Meanwhile, put miso in a small bowl and stir in 1/4 cup of the cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added. 4. Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.
Cooks Notes: Remember to use firm or extra-firm tofu for this soup, as it will hold up better in the liquid than softer varieties. Because misos flavor and healthful properties are affected by cooking or prolonged exposure to high temperatures, it should be added only at the end of cooking. Whisk it with a little liquid so that it is quickly and evenly distributed. We used white miso in this soup because it is lower in sodium, but you can use darker types for a stronger, more robust flavor.
27.04.2023 @ 02:53
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
In ancient China, soybeans were considered one of the five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, soybean shines with a little help from miso, spinach, carrots, and scallions. Source: Martha Stewart Living, October 2002
Ingredients:
3 cups homemade or low-sodium canned vegetable or chicken broth
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
1/3 pound spinach, stems removed, cut into 1-inch strips
6 ounces extra-firm tofu, cut into 3/4-inch cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips
Instructions:
1. In a medium saucepan, bring broth and water to a boil over high heat. Reduce heat to medium-low and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
2. Add spinach and tofu and stir to combine. Continue cooking until spinach wilts and tofu is heated through, about 1 minute more.
3. Meanwhile, put miso in a small bowl and stir in 1/4 cup of the cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
4. Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.
Cooks Notes:
Remember to use firm or extra-firm tofu for this soup, as it will hold up better in the liquid than softer varieties. Because misos flavor and healthful properties are affected by cooking or prolonged exposure to high temperatures, it should be added only at the end of cooking. Whisk it with a little liquid so that it is quickly and evenly distributed. We used white miso in this soup because it is lower in sodium, but you can use darker types for a stronger, more robust flavor.