Misoshiru
TRINITY PONCE PREPARES KEI YAMAMOTOʼS
MISOSHIRU RECIPE
TRINITY’S
REFLECTION
We like the Mexican
restaurant down the street.
The Chinese cuisine the next
block over and the food truck
in the parking lot out front.
The pizza parlor downtown and the grill around
the corner. We enjoy a little taste of these cultures
but never fully connect with them. It is better to
bring people of other cultures into our homes,
and into our hearts and minds. The best food of
every culture comes from someone’s own recipe,
and from someone’s family. We are learning that
all cultures are important, and we’re learning this
one wonderful meal at a time. Misoshiru
INGREDIENTS
1 teaspoon hondashi
1/4 white onion, thinly sliced
2 cups water
11/2 tablespoons brown miso soy paste
PREPARATION
In a pot, add water, hondashi, and onion. Turn heat to medium. Heat
until boiling.
Taste the onion. If it is crunchy and raw, reduce heat to low and
continue cooking. Check onion every minute until tender.
Turn heat off after onion is cooked.
Put the miso paste in a ladle, scoop hot water into the ladle, and stir
the miso in the ladle with chopsticks or a small spoon.
As the water turns brown, gently pour the water back into the pot
then scoop more into the ladle. Repeat this process until miso is
dissolved and all is stirred into the pot.
Miso likes to separate from the water when it sits, so stir this miso
soup every time you serve.
Serve and enjoy!
Trinity picks fresh lemons to use for a cultural exchange activity.
FROM A KITCHEN IN THE WORLD HOUSE 21