is one of the recipes from Mrs Susie. If you want
to find out more about her have a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
comes in several varieties, but I've narrowed
the options to just two for these recipes: the
lighter-colored yellow miso, which has a sweeter,
more mellow flavor; and the darker, saltier,
and more fragrant red miso. Per tablespoon,
both have about 30 calories and no fat. But
the red miso has 630 milligrams sodium compared
to 540 milligrams in the yellow. Miso has the
consistency of peanut butter; it will keep for
up to two months when refrigerated in an airtight
for bonito at Asian food markets or in the ethnic
section of the supermarket. It's a traditional
ingredi-ent in miso soup, but if you can't find
it, it's okay to omit it–just be aware that
you'll lose the seafood flavor in the broth.".
cups boiling water
1/4 cup dried shaved bonito (dry fish flakes)
2 tablespoons yellow miso (soybean paste)
2 tablespoons red miso (soybean paste)
1/2 teaspoon low-sodium soy sauce
1/2 cup enoki mushrooms
4 ounces firm tofu, drained and cubed
the liquid through a fine sieve into a bowl;
the liquid to a boil in a large saucepan.
yellow and red miso and soy sauce
well with a whisk until smooth.
the enoki mushrooms and tofu evenly among
6 soup bowls and ladle 1 cup soup into each
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".