As some of readers of this food blog have noticed, I have been getting back into doing creative presentations of food. Some of the backlogged recipes that I have not written yet, will please those who wish to see some new modern entree presentations. I hope the modern fancy presentations do not scare away the readers that seek plain simple comfortable classic presentations of food. Keep in mind, if you cook any recipe, you can present the finished product anyway that you wish to. The presentation for today's miso soup recipe is really not too farfetched. This presentation is very simple to do and the visual effect is interesting. The presentation is part of the design of this miso soup. The fresh Chinese garlic chives are meant to be stirred into the hot miso soup by the guest at the table. The garlic chives will slightly wilt in the hot soup and a fresh crisp garlic chive flavor is created. I have used wakame seaweed in my past dashi broths, because the savory wakame flavor is quite nice. For this miso soup recipe, I used a traditional kombu seaweed. Kombu seaweed has a high amount of natural stickiness and it has a nice delicate sweet flavor. Iriko (sun dried anchovy) was used in place of shaved bonito flakes, so the dashi was cooked for ten minutes instead of five.
Iriko Kombu Dashi: This recipe makes 1 portion of dashi! Boil 2 1/2 cups of water in a sauce pot over medium high heat. (The liquid will reduce slightly when boiling. That is why the extra water is needed!) Add 1 small handful of sun dried anchovies. Add 1 small handful of chopped reconstituted kombu seaweed. (Soak the kombu pieces in cold water for 10 minutes, so they become soft.) Boil the dashi broth for 10 minutes. Strain the broth through a fine mesh strainer into a second sauce pot. Discard the anchovies and seaweed or use them in another recipe. Shrimp and Chinese Garlic Chive Miso Soup: Wash 1 small bunch of Chinese green garlic chives with cold running water. Trim off the root ends and the tops of the Chinese garlic chives, so a 5" long middle section bunch remains. Set the trimmed Chinese garlic chives aside. Place the dashi broth and sauce pot over medium low heat. Add 4 to 5 drops of thin soy sauce. Add 3 to 4 drops of sesame oil. Add 1/2 teaspoon of minced ginger. Add 1 minced garlic clove. Add 1 small pinch of sea salt and white pepper. Add 6 peeled and deveined medium size shrimp. (Remove the tails from the shrimp.) Simmer for 3 minutes. Add 1 1/2 tablespoons of red miso paste. Gently whisk the miso paste into the dashi broth. Simmer the soup for one minute. Gently whisk the broth again, so the miso paste becomes combined. Ladle the miso soup into a shallow wide rim soup bowl and try to place the shrimp in the center of the bowl. Quickly arrange the Chinese garlic chives around the rim of the bowl, while the miso soup is hot! Point the long Garlic chives from the edge of the rim toward the center of the soup and space them apart from each other. Float 3 very thin slices of red jalapeno pepper on the miso soup.
This is a fairly traditional style of red miso soup with shrimp, but the flavor of the fresh Chinese garlic chives adds a nice kick of garlic flavor. Chinese garlic chives are garlic shoots and they are not in the chive or onion family of plants. Yum! ... Shawna
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