Sunday, February 10, 2013
Miso Soup With a Poached Egg
Good quality miso is available at gourmet galley here in Friday Harbor.
I use about a tablespoon of miso per person, and I use chicken stock instead of water.
Here's how: Add the miso to a bowl with a little boiling water. Mix until dissolved. Transfer to a small saucepan, add the stock and simmer of medium heat, it's important not to boil miso, so just when it's getting to that point turn the heat down to low.
Crack an egg into a steel ladle, and gently lower the egg into the soup. Remove the ladle and cook for about 4 minutes.
Serve in bowls with a little thinly sliced Nori (seaweed) on top.
Bon Appetit! Chef Hobbes