[:hk]秋葵味噌湯【秋之味覺】Miso Soup with Okra[:en]Miso Soup with Okra[:]
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秋葵 Okra 又稱「羊角豆」、「黃葵」、「毛茄」，尾端纖細似女生的玉指，英國人叫它「美人指」
。秋葵的鈣、鎂、鉀含量比牛奶高，適合素食者、發育中的孩子，或是喝牛奶會拉肚子的人。嫩莢中的黏液含有水溶性纖維，可以幫助消化。只要烹調時間控制得宜，黏液就不會跑出來了。將秋葵切成可愛的星形，放入薑片袪寒，5 分鐘即成一道清新的秋季湯料理。味噌湯本來可以加很多種的材料，冰箱裏有什麼，都可以放進去。放入自己釀製的味噌，更天然無添加。
秋葵宜選蒂頭新鮮，顏色深綠。細毛均勻密布，形狀整齊，無雜質斑點。愈小愈鮮嫩，果長最好不超過 10 cm，太長或太大有苦味。用塑膠袋包裝存放冰箱蔬果室，可放置 3 ~ 5 天。
材料（2 ~ 3人份）
做法
1. 秋葵洗淨、切丁。紅蘿蔔去皮、切丁。雞蛋打發成蛋液
2. 鍋中放入清水煮沸，加入薑片及紅蘿蔔丁煮 5 ~ 8分鐘，將紅蘿蔔煮軟
3. 將赤味噌放在網勺上，浸入沸水中，慢慢用湯匙輕撥，使味噌溶於水中不結塊
4. 放入秋葵，煮沸後慢慢注入蛋液，攪拌成蛋花。秋葵不可煮太久，顏色仍然青綠時須立即關火，過熟會變成棕色，變得軟趴趴、有黏液跑出來不好吃。上菜前放入蔥絲即可。
小叮嚀
- 秋葵屬於寒性食材，脾胃虛寒、容易腹瀉或排軟便的人不要多吃
- 味噌（Miso），又稱「麵豉」，是日本料理的主要調味之一，以黃豆、米、麥為原材料，蒸熟後加入麴菌發酵而成。巿售味噌大致分為赤味噌和白味噌。赤味噌含鹽量較多，發酵時間長，味道較鹹；白味噌發酵時間短，味道偏甜
[:en]
Miso soup is that salty, savory broth, dotted with green scallions and silky tofu, served at most Japanese restaurants before the sushi trays arrive. Many ingredients are added depending on regional and seasonal recipes, and personal preference. I have okra and carrot this time. Making it at home is one of the simplest and most satisfying ways to treat yourself during the fall.
Ingredients（Serve 2 ~ 3）
- 40 g Okra
- 70 g Carrot
- 1 Egg
- 1 tbsp Homemade Japanese Miso
- 2 Thinly Sliced Ginger
- Finely Sliced Spring Onion
- 750 ml Water
Preparation
1. Rinse and drain okar. Chopped. Peeled the skin of carrot, diced. Beat the egg.
2. In a pot, bring water to a boil, add sliced ginger and diced carrot, simmer for 5 ~ 8 minutes until carrots are cooked.
3. Thin the miso in a large soup ladle full of dashi, dissolve miso by flicking slowly with a spoon to prevent lumps.
4. Add okra and bring to a boil, stir slowly and pour in the beaten egg. Keep stirring until egg cooked. Remove from heat immediately because the Okra will become brown and slimy if cooked too long. Add some spring onion before serve.
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