Broccoli Stalks and Carrots Miso Soup Recipe

broccoli_carrot_miso_soup

Do you eat broccoli stalks? They are edible, but unlike the florets, they may not look attractive on the table. Slicing them thin and add in miso soup is a one way to use broccoli stalks. When you also add thinly sliced carrots, aburaage, and enoki mushrooms, the miso soup can be a meal by itself.

Ingredients (for 2 servings)

  • 2 cups dashi
  • 2  tbsp miso
  • Broccoli stalks, desired amount
  • Carrots, desired amount
  • 1/2 aburaage (if you have)
  • 1/4 package enoki mushrooms (if you have)

Instruction

1
Cut the ingredients. Cut broccoli stalks in 1" length, if they are long, peel fibrous outer skin and thinly slice the core. Also peel off the carrots skin, cut into 1" in length, and thinly slice. Slice aburaage in 1/4" strips, and cut enoki mushroom in half.

Boil dashi, and add all the ingredients. Cook couple of minutes and turn off the heat. Dissolve miso paste into the soup.

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