Veges and Miso Soup
By GERLIE M. UY
3 stalks celery, coarsely chopp
3 stalks Baguio leeks, coarsely chopped
1 medium potato, coarsely chopped
750 ml to 1L water
rock salt
ground pepper
2 T butter
100 gms Soy Bean Paste (Miso)
In a soup pot, place water and add celery and leeks.
Season with salt and pepper. In a high fire, bring to boil.
Continuously boil for 5 minutes and remove from fire. Let cool a bit
Separate the stock and the vegetables.
Blender the vegetables.
In a soup pot, place butter. Add the blended vegetables.
Simmer for 2 minutes in medium fire. Add the stock.
Dissolve the Miso paste with a little stock and add to the mixture.
Bring to boil. Serve hot.
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| My first attempt to a Miso Soup is a success! |
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| Our japanese soup server was initiated with this Veges and Miso Soup! |
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| Sans the flash, this is how it looks. |
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| Super Soupy soup... |
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| My soup today! |
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| It was a luck that Robinson's Bacolod has this stock of Korean Miso Paste! |
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| Here's another photo of the Korean Miso Paste I bought... |
3 stalks celery, coarsely chopp
3 stalks Baguio leeks, coarsely chopped
1 medium potato, coarsely chopped
750 ml to 1L water
rock salt
ground pepper
2 T butter
100 gms Soy Bean Paste (Miso)
In a soup pot, place water and add celery and leeks.
Season with salt and pepper. In a high fire, bring to boil.
Continuously boil for 5 minutes and remove from fire. Let cool a bit
Separate the stock and the vegetables.
Blender the vegetables.
In a soup pot, place butter. Add the blended vegetables.
Simmer for 2 minutes in medium fire. Add the stock.
Dissolve the Miso paste with a little stock and add to the mixture.
Bring to boil. Serve hot.
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