2 oz. fresh enoki mushrooms and/or fresh shiitake mushrooms
1/4 lb. soft tofu, cut into 1/2-inch cubes
1 green onion, including tender green portion, cut on the diagonal into thin slices
Using a damp kitchen towel, wipe, but do not wash, the kombu. In a saucepan over medium heat, combine the kombu and the water. Slowly bring almost to a boil, then remove and discard the kombu. Return the water to a boil and add the bonito flakes; do not stir. Immediately remove from the heat and let the flakes sink to the bottom of the pan. Pour the stock through a very fine-mesh sieve set over a large bowl. Discard the flakes.
Return 1/2 cup of the stock to the saucepan, add the miso and stir until thoroughly combined. Add the remaining stock and the mirin. If using enoki mushrooms, cut off the lower portion of the stems and discard. If using shiitakes, cut off the stems and discard. Thinly slice the caps. Bring the stock almost to a boil over medium heat. Add the mushrooms and tofu. Remove from the heat.
Ladle the soup into warmed bowls, garnish with the green onion and serve immediately.
Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
I'm Christina, I'm 23 and I live in California. As of now, I live with my fiancee so we have to cook on a budget. I designed this blog so I can share great tasting recipes and good tips that won't burn a hole in your wallet. Happy cooking!