Chestnuts roasting by an open fire.... Not so much
Lunch this year is Miso Soup and Sushi
Miso Soup is very Japanese, but not so common in the U.S.
Exceptionally simple to make, the most important thing is the Miso. We use Hacho Miso, from Eden Organics
6 cups water, bring to boil
Add one leak, sliced thin.
Reduce heat to medium
After 5 minutes, add carrots (I match stick them). Simmer another 5 minutes.
Add 1 lb cubed tofu (I let it drain for an hour before hand), reduce heat to low
After 3 minutes, scoop out some of the broth into a bowl, and mix in 5 tbs of Miso - stir, then add back in.
Simmer for 2 minutes - serve!
First, make the rice in a rice cooker. No rice cooker? Buy one - you will thank me later. Buy one with a real top that locks down - not a glass top one.
Ingredients - well, this is Wisconsin, so no raw tuna (unless you can find someplace that sells frozen sushi grade). We use cooked shrimp, smoked salmon, cream cheese, carrots, cucumber, wasabi, toasted sesame seeds in a variety of combo's.
It's easy to roll - check out you tube