This canned Buri-Misoni has enough miso taste. So you don’t need to add any stock. Vegetables gives nice flavour and match with richness from soy bean milk. Here is a tip. If you add bicarbonate of soda into some soup or sauce, soy bean milk would never separate. Try it!
・1 can Buri-Misomi (cooked yellowtail in miso sauce by KESENNUMA HOTEI Co., Ltd.)
・some olive oil
・1/3 carrot (cut to 1.5 cm cube)
・1/2 onion (sliced)
・100 g cabbage (cut to 3 cm length)
・2 shiitake-mushrooms (cut to 1/6)
・1/2 stalk celery (cut to 1 cm length)
・1 potato (cut to 1.5 cm cube)
・300 ml water
・400 ml soy bean milk
・1 bay leaf
・some salt and pepper to taste
・1 tsp. bicarbonate of soda
・10 g butter
1. Put olive oil in a saucepan and stir fry onions, then add carrot, celery, potatoes, and shiitake until they a bit brown. Add water and bay leaf, then simmer for about 15 minutes.
2. Stir-in bicarbonate of soda to prevent from separating. Add Buri-misoni, soy bean milk, and cabbage, simmer for about 5 minutes.
3. Put butter and some salt and pepper to taste. Sprinkle chopped parsley and serve hot.