10-Minute Miso Soup
Adapted from Steamy Kitchen
4 cups water
1 1/2 teaspoons instant dashi granules
1/2 cup miso paste
1 tablespoon dried seaweed (soaked in water)
1/2 cup cubed tofu
2 tablespoons chopped green onion
In a large saucepan set over high heat, add the water and bring to a boil. Add the dashi granules and stir or whisk until the granules are dissolved.
Turn the heat down to medium-low. Drain the seaweed from the water and add to the pot along with the tofu. Allow the soup to simmer for 2 minutes.
While the soup is simmering, place the miso paste in a medium bowl. Add 1/2 cup of the hot soup broth into the bowl and whisk to mix and dissolve the miso paste until smooth.
Turn the heat off, add the miso paste to the pot whiling stirring. Ladle the soup into bowls, top with chopped onions, and serve. This recipe will serve 4 people.
Thursday, February 24, 2011
Thursday, February 10, 2011
The Great Food Revolution
Hello Junior Chefs,
Hope you enjoyed watching The Great Food Revolution. If you want to view more videos about the food that you eat, check out the CBC Documentaries website. Here is the recipe for this week!
Hamburger Soup
Recipe adapted from The Best of Bridge: Royal Treats for Entertaining.
1 ½ lbs. Ground beef
1 medium onion (finely chopped)
1 28oz can tomatoes
2 cups water
3 cans (10oz = 1 can) consommé
1 can (10oz = 1 can) tomato soup
4 carrots (finely chopped)
1 bay leaf
3 sticks celery (finely chopped)
½ tsp parsley
½ tsp thyme
pepper to taste
8 tbsp barley*
Start by browning the meat and onions in a large stockpot. To brown the meat and onions, you want to first pat the meat with paper towels to remove any excess moisture. Set the pot over medium-high heat. To test if the pan is ready to use, sprinkle some droplets of water over the pot, if it sizzles and evaporates, it's ready. Add the beef to the pot, stir and break it into pieces with a wooden spoon so that it cooks evenly. It's ready when the beef is brown and you don't see anymore pink. When finished, drain the oil.
Add the rest of the ingredients and simmer with the lid on for at least two hours. The longer you simmer, the more flavourful the soup will become. This recipe will serve 10 people.
*If you're going to be eating this over the course of a few days or freezing the soup, to prevent the barley from overcooking, you can precook the barley and then add it to the soup when you're ready to eat.
Hope you enjoyed watching The Great Food Revolution. If you want to view more videos about the food that you eat, check out the CBC Documentaries website. Here is the recipe for this week!
Hamburger Soup
Recipe adapted from The Best of Bridge: Royal Treats for Entertaining.
1 ½ lbs. Ground beef
1 medium onion (finely chopped)
1 28oz can tomatoes
2 cups water
3 cans (10oz = 1 can) consommé
1 can (10oz = 1 can) tomato soup
4 carrots (finely chopped)
1 bay leaf
3 sticks celery (finely chopped)
½ tsp parsley
½ tsp thyme
pepper to taste
8 tbsp barley*
Start by browning the meat and onions in a large stockpot. To brown the meat and onions, you want to first pat the meat with paper towels to remove any excess moisture. Set the pot over medium-high heat. To test if the pan is ready to use, sprinkle some droplets of water over the pot, if it sizzles and evaporates, it's ready. Add the beef to the pot, stir and break it into pieces with a wooden spoon so that it cooks evenly. It's ready when the beef is brown and you don't see anymore pink. When finished, drain the oil.
Add the rest of the ingredients and simmer with the lid on for at least two hours. The longer you simmer, the more flavourful the soup will become. This recipe will serve 10 people.
*If you're going to be eating this over the course of a few days or freezing the soup, to prevent the barley from overcooking, you can precook the barley and then add it to the soup when you're ready to eat.
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