Survival Recipes of the World / Re: Ancient Japanese foods for on the road: Salted Umeboshi plum rice balls, etc.« on: October 22, 2014, 11:04:14 PM »
Homemade Miso soup might keep pretty well too, for a bug-out picnic cooler. For kids cook it well... It might be a good to-go food in little containers...
Link on freezing it after this recipe.
"Try this Vegetable Miso Soup recipe for a heartier soup."
•2 cups tomatoes, diced
•1/4 cup sesame oil
•1 leek, sliced
•1 1/2 cups shiitake mushrooms, sliced
•6 cups vegetable broth
•2 tbsp diced wakame seaweed or other seaweed
•1 package silken (soft) tofu, cubed
•1 tbsp soy sauce
•3 tbsp miso
•2 scallions (green onions), sliced
In a large pot, sautee the tomatoes, leek and mushroom for 1-3 minutes.
Add vegetable broth, seaweed and tofu and bring to a slow simmer. Add the tofu, soy sauce, miso and scallions and reduce heat to low.
Stir well to dissolve and mix the miso. Allow to cook for at least 8 more minutes.
1 Pour the cooled soup into plastic cups in portion-sized amounts. Place the cups in the freezer.
2 Take the frozen soup out of the cups and place them in a freezer bag. This allows for more space in your freezer and allows for long term preservation.
3 Place the frozen soup in a microwave safe bowl and heat it up when you are ready to eat it.