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
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