Ingredients:
1 Tbsp. Hondashi (instant fish stock)
1/2 cup shiro (white) miso paste
8 oz. tofu cubes
2 green onions, thinly sliced
5 cups water
Instructions:
1. Bring the water to a boil.
2. Add the Hondashi and miso paste and stir until miso is dissolved.
3. Add the tofu pieces and cook an additional minute before serving.
4. Garnish with green onion slices.
Canned whole baby clams are easy to use and give this chowder extra flavor and hardiness.
Preparation 15 min.
Cooking 25 min.
Ingredients:
* 2 tablespoons butter
* 1 large (1 cup) onion, chopped
* 1 1/2 teaspoons finely chopped fresh garlic
* 2 (10-ounce) cans whole baby clams, reserve juice
* 1 (15-ounce) can cream-style corn
* 1 (8-ounce) bottle clam juice
* 1 large (1 1/2 cups) potato, peeled, chopped
* 1 cup of milk
* 1 tablespoon chopped fresh thyme leaves*
* 1/2 teaspoon salt
* 1/4 teaspoon coarsely ground pepper
* Fresh thyme sprigs, if desired
Instructions:
Melt butter in 3-quart saucepan until sizzling; add onions and garlic. Cook over medium heat, stirring occasionally, until softened (4 to 5 minutes). Stir in reserved clam juice, cream-style corn, bottled clam juice and potatoes (clams will be added later). Increase heat to medium-high. Cook until mixture comes to a boil (4 to 6 minutes). Reduce heat to medium. Cover; cook, stirring occasionally, until potatoes are just tender (12 to 15 minutes).
Add half & half, clams, chopped thyme, salt and pepper. Continue cooking, stirring occasionally, until heated through (5 to 8 minutes).
To serve, ladle into individual serving bowls. Garnish with fresh thyme sprigs, if desired.
*Substitute 1 teaspoon dried thyme leaves.
TIP: Serve this chowder with warm bread and a green salad for a light, but satisfying meal.
Ingredients for Tomato sauce:
Cooking oil
6 red onion cloves, finely chopped
3 garlic cloves, finely chopped
1 tin of tomato soup
1 tin of water
½ a can of button mushrooms, chopped in halves
Salt and black pepper to taste
Diced chicken meat
1 tbsp Cornstarch and water
Ingredients for Pasta:
Macaroni
Water
Salt
Directions:
Heat the oil in a large saucepan, add the onion and garlic and, over a gentle heat, cook until the onions have softened and turned translucent. Next, add the diced chicken meat. Add salt to taste. Mix well. Reduce heat. Cover the saucepan with a lid. Wait for 5 minutes until the meat is cooked. Add 1 tin of tomato soup and 1 tin of water. Let it boiled. Add button mushroom. Let it simmer than add in mixture of 1 tablespoon of cornstarch and water to thicken the sauce.
How to cook pasta?
Cook pasta in a boiling salted water. Ideally, you want to use about 1 litre of water per 100g of pasta. If you use too little water, your pasta will turn out starchy. Salt it generously about 1 tsp per litre. The water does not need to be at a rampant boil, but it should be boiling. If the pan boils over, turn down the heat a little; you’ll reach a point where it will bubble boil and behave itself.
To serve, cook the macaroni, drain, and then onto bowls. Top each bed of pasta with tomato sauce and shower with garnishes.
Garnish:
Diced tomato
Red Chilies finely sliced
Fried onions
Daun Sup
