Traditional recipes

Miso-Ginger Consommé

Miso-Ginger Consommé

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  • 1 2-inch piece fresh ginger, peeled
  • 7 tablespoons white miso (fermented soybean paste)
  • 6 large shiitake mushrooms, stemmed, thinly sliced (about 4 cups)
  • 2 green onions, thinly sliced
  • ¾ teaspoon tamari soy sauce

Recipe Preparation

  • Using a Microplane or the coarse holes of a box grater, finely grate ginger. Wrap gratings in cheesecloth and squeeze juice through cheesecloth, yielding 1½ tsp. ginger juice. Set aside.

  • Whisk white miso and 6 cups water in a medium saucepan over medium heat to combine. Add mushrooms and green onions and bring to a simmer (do not boil).

  • Add soy sauce and reserved ginger juice and cook, stirring constantly, about 30 seconds. Divide soup among bowls and serve.

Reviews SectionThe problem that I’m having is that this is just a regular soup and a basic stock recipe. A consommé generally involves the addition of egg whites during the clarification process and no stirring as this would result in a cloudy soup and not a clear one. I live this it’s own thing the name is just wrong.V_bookerJamestown 05/05/20

Watch the video: How to Make Miso Ramen Recipe 味噌ラーメンの作り方 レシピ (July 2022).


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