Recipe ingredients and directions:

4 Servings 

5 medium potatoes

2 cups light stock

6 Tbsps white (or 4 Tbsps red) miso

4 pods okra, washed and trimmed (or 12 pods snow peas green beans)

Peel potatoes and cut into quarters (or sixths, if large). Parboil

in slightly salted water until tender by not flaky, then drain

well.

In 1/2 cup of the stock, soften the miso and strain through a sieve.

Into a medium-sized pot, put the remaining 1-1/2 cups stock and

the parboiled potatoes. Heat over medium heat till simmering.

Add the strained, softened miso. Mix. Cover with a drop-lid or

circle of baking paper with a vent, and simmer or _gently_ boil

for 20 minutes.

Parboil okra in lightly salted water for 2 or 3 minutes, rinse in

cold water, then cut into 1/4-inch (3/4-cm) rounds.

To serve, use a slotted spoon to transfer portions (5 pieces per

serving) to deep individual dishes, then top with a few Tbsps of

the hot miso liquid. Garnish with okra rounds (or substitute) and

serve immediately.

Category: Asian Recipes