Astragal & Miso Soup

Name: Astragal & Miso Soup
Cuisine: American
Ingredients: 3 liter boiling water; 50 grams dry astragal root, in slices (milk vetch root); 1 packages snow peas, prepared; 1 packages mini bok-choy, bottom removed then cut in two length wise; 1 packages mushrooms, thinly sliced; 2 bunch green onions (scallions), finely chopped; 140 grams miso paste; 1 tbsp szechuan peppercorns; 1/2 packages white rice vermicellis; 1 packages soft tofu; ground black pepper

mfno @mfno

Qc, Canada

Astragal/milk vetch root has been used since ever in traditonal chinese medicine. To get all the benefits from it, you must drink all the broth! ;-)
Serves 3 large portions (meal size) or 6 small portions (appetizer size).
Get more info on astragal benefits at:
http://www.ayurvedarevolution.com/astragale-du-bois-au-foyer/

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Ingredients

3 literboiling water
50 gramsdry astragal root, in slices (milk vetch root)
1 packagessnow peas, prepared
1 packagesmini bok-choy, bottom removed then cut in two length wise
1 packagesmushrooms, thinly sliced
2 bunchgreen onions (scallions), finely chopped
140 gramsmiso paste
1 tbspszechuan peppercorns
1/2 packageswhite rice vermicellis
1 packagessoft tofu
ground black pepper

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Steps

1

Add astragal root to boiling water, cover, reduce heat a bit and let boil for half an hour
2

Remove astragal slices from water and put away
3

Add snowpeas to broth and simmer for ten minutes
4

Add the mini bok-choy, the mushrooms and the green onions and simmer for another ten minutes
5

Add the rice vermicellis, the miso past, the szechuan peppercorns and the ground black pepper, mix well and let simmer for couple of minutes till the noodle are cooked and the miso paste well disolved
6

Turn off the heat, cover and let stand
7

Cut tofu into cubes and distribute into serving bowls
8

Add hot soup on top of tofu cubes into bowls and serve
9

Enjoy!!