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Love miso soup? Try shimeji mushroom and okra miso soup from 'JapanEasy Bowls & Bento'

If you’re a lover of miso soup, we have just the recipe for you.

In “JapanEasy Bowls & Bento: Simple and Satisfying Japanese Recipes for All Day, Every Day”, out Tuesday, MasterChef winner Tim Anderson shares recipes for noodle bowls, soups, Japanese donburi, curries and more  — including a recipe for shimeji mushroom and okra miso soup.

For his newest cookbook, Anderson took inspiration from konbini, Japanese convenience stores, where, “the ethos is that even busy people deserve a good meal.” So, the MasterChef champ aims to help at-home chefs prepare good meals for themselves and their loved ones at any time of day. But the book is two-pronged: It’s not just about cooking daily, it’s about meal prep. Anderson is on his own quest to make his fridge into a personal konbini with pre-made food ready to munch on at any time.

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Anderson, who grew up in Wisconsin, has studied Japanese food culture for more than 20 years both in a professional capacity and as a hobby, according to a press release. He majored in Japanese Studies during his time at university and later lived in Fukuoka prefecture for two years.

Among the array of recipes Anderson passes on in his book, shimeji mushroom and okra miso soup is a great choice for day-of serving or popping out of the fridge for a meal on the fly — it lasts in the fridge for five days.

Excerpted with permission from JapanEasy: Bowls & Bento by Tim Anderson published by Hardie Grant Books, October 2022, RRP $35.00 Hardcover.

Shimeji mushroom and okra miso soup

Serves: 4

Ingredients:

  • 24 fluid ounces dashi
  • 1 inch piece of leek, finely sliced
  • 3 ounces shimeji mushrooms, root ends removed and roughly chopped
  • 3 ounces okra, stems removed and roughly chopped
  • 2 ounces red miso
  • 4 ounces firm silken tofu, cubed

Instructions:

  1. Combine the dashi, leek and mushrooms in a saucepan, then bring to the boil.
  2. Reduce the heat to a high simmer and cook for 5 minutes.
  3. Add the okra and cook for another 3–4 minutes, then remove from the heat and whisk in the miso.
  4. Finally, add the tofu and bring the soup back to a simmer before serving.

This lasts five days in the refrigerator.

Check out these recipes to up your kitchen game: 

This article originally appeared on USA TODAY: Love miso soup? Try shimeji mushroom and okra miso soup from ‘JapanEasy Bowls & Bento’

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