Mississippi Miso

[Guest]

I had to "eat" broth while undergoing the prep for my starring role on Candid Camera. I was shocked to learn that Cambells chicken broth didn't taste al that bad. Matter of fact, it reminded me of Miso. (I love Miso and would consume thousands of gallons of it if given the chance.)

I figurd it would be like their chicken noodle soup but it isn't. We have five extra cans of the broth here and figured I'd do something with it. I sliced up an onion into super thin strips and threw that in along with a small sprig of rosemary and a leaf of basil. I cooked it on low till the onions were clear then threw in some seaweed (green onion tops). While I did chop it into rings, next time I'll cut it into longer sheets like seaweed. I was wonderin' what to use for a country tofu and just realized egg whites would be perfect. I think I'll have me another bowl. Mebbe I'll get some pics.

 

[DrEntropy]

Lost me at tofu, Bill. Can't figger how to "cube" eggwhites. It sounds more like what my Italian clan called Granma's rag soup. Swiss chard or endive for greens, some farro as the "meat" and an egg or two stirred in.

You're a fink, Billy. Now I'm smellin' Granma's kitchen in my mind.

 

[Guest]

I really aint a fan of the stuff either but I gotta try and be as accurate as possible.:wink:

It was kinda cubed, hard boiled then deyoked then cubed as best possible. The onions had a cool glass noodle vibe to 'em too. Kelly brought home some Tom Yum yesterday that was awesome. Might be a while before I try to cajunise that but I do see some Zataran's liquid in my future.