Mountain Cat
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- 12 Apr 2019
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- Hilltowns of Massachusetts
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This recipe is vegan, vegetarian, gluten-free. The Thai basil in this recipe was home-grown.
This idea just sounded relaxing, and the only things I bought when the idea occurred to me were the mushrooms (regular white button ones). Seeing the mushrooms, and knowing what was in my home fridge, and out in the yard waiting for plucking put the whole thing together as a concept.
Bok choy and soft tofu.
To add more depth to the dish, I chose dried shiitakes, and a little bit of wine (which gets cooked off as the shiitakes simmer and release their unami.
Just about done.
Prep Time: 15 minutes, much of which can be done as the shiitakes cook.
Cook Time: 30 minutes.
Rest Time: None.
Serves: 2-3.
Cuisine: East-Asian / Japanese Inspired.
Leftovers: Yes, see below.
Miso Soup: Mushrooms, Tofu, Bok Choy, Wine, Thai Basil, and Herbs
In a soup pot, add the water, white wine and dried shiitake. Bring to a boil then reduce to a simmer and lightly cover. Simmer 20 minutes.
Meanwhile be sure everything else is prepped.
Turn off heat. Allow shiitakes to cool enough to remove and slice them up, discarding stems.
Measure amount of liquid left. Add more water if necessary to bring to a total volume of 3 cups.
Add back the shiitakes, and add in the tofu, bok choy, tamari, pepper flakes. Bring back to a boil and then reduce to a simmer, five minutes.
Reduce even lower – still on the heat but less than a true simmer. Add in the miso, and stir so it dissolves. Toss in the button mushrooms. Allow to remain on the heat another couple of minutes.
Serve into two or three bowls, and top with either 1/2 or 1/3rd the amount of scallion, Thai basil and cilantro per bowl. Divide the sesame oil per bowl, as well. Enjoy!
If you are planning on having leftovers, reserve scallion, Thai basil and sesame oil accordingly, and add them immediately upon re-heating. Things won’t be as crispy but sometimes you need to do leftovers….
This idea just sounded relaxing, and the only things I bought when the idea occurred to me were the mushrooms (regular white button ones). Seeing the mushrooms, and knowing what was in my home fridge, and out in the yard waiting for plucking put the whole thing together as a concept.
Bok choy and soft tofu.
To add more depth to the dish, I chose dried shiitakes, and a little bit of wine (which gets cooked off as the shiitakes simmer and release their unami.
Just about done.
Prep Time: 15 minutes, much of which can be done as the shiitakes cook.
Cook Time: 30 minutes.
Rest Time: None.
Serves: 2-3.
Cuisine: East-Asian / Japanese Inspired.
Leftovers: Yes, see below.
Miso Soup: Mushrooms, Tofu, Bok Choy, Wine, Thai Basil, and Herbs
- About 5 ounces dried shiitake mushrooms
- 2.5 cups water
- 0.5 cups dry white wine (you can omit and use more water)
- 7 ounces / 200 grams soft tofu, chopped into small cubes.
- 3 ounces / 85 grams baby bok choy, chopped.
- 2 tablespoons low sodium gluten free tamari or soy sauce.
- optional 1/8 teaspoon Korean (or other) red pepper flakes. This will add a little mild heat but will not be past the “mild” stage.
- 2 tablespoons white miso
- 2.5 ounces / 70 grams thinly-sliced button mushrooms
- 1 green onion/scallion for garnish, sliced
- fresh Thai basil AND cilantro, for flavor. (If you don't eat cilantro, just omit.) Neither herb lasts best if cooked too long.
- 1/2 teaspoon sesame oil, for garnish
In a soup pot, add the water, white wine and dried shiitake. Bring to a boil then reduce to a simmer and lightly cover. Simmer 20 minutes.
Meanwhile be sure everything else is prepped.
Turn off heat. Allow shiitakes to cool enough to remove and slice them up, discarding stems.
Measure amount of liquid left. Add more water if necessary to bring to a total volume of 3 cups.
Add back the shiitakes, and add in the tofu, bok choy, tamari, pepper flakes. Bring back to a boil and then reduce to a simmer, five minutes.
Reduce even lower – still on the heat but less than a true simmer. Add in the miso, and stir so it dissolves. Toss in the button mushrooms. Allow to remain on the heat another couple of minutes.
Serve into two or three bowls, and top with either 1/2 or 1/3rd the amount of scallion, Thai basil and cilantro per bowl. Divide the sesame oil per bowl, as well. Enjoy!
If you are planning on having leftovers, reserve scallion, Thai basil and sesame oil accordingly, and add them immediately upon re-heating. Things won’t be as crispy but sometimes you need to do leftovers….
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