Japanese Miso Soup Recipe with Rice Balls
Ingredients
1.2lt Fresh veg stock
100g Carrots Cut in julienne
100g Cucumber sliced
100g Leek Sliced
100g Baby corn cut down the middle
100g Spring onion
Fresh ginger Grated
1 tsp Tamari
1 tsp Miso paste
Fresh coriander
Method
• Pour the stock into the pan and simmer, add the carrots and simmer for a further two minutes.
• Add the corn, Cucumber, leek, spring onion and ginger and simmer for ten minutes
• Remove from heat and stir in the taari and miso paste
• Season with salt and pepper to taste
Ingredients for Rice balls
4 cups Steamed rice
8 strips Nori sheets
Umeboshi plums
Salt
Method
• Steam the rice until cooked
• Make a dent in the middle of the rice for the filling
• Wet your hands so the rice does not stick.
• Rub some salt in your hands
• Place the rice into the palm of your hands and form into a ball
• Wrap the Nori sheet around the ball
