Sakura Miso

In the Larousse Gastronomique, I read about a "cherry soup" that was made by boiling (pitted) cherries in equal parts red wine and water. I found it too boring, so I decided to write a Japanese "take" on it.
This is supposed to be either an "after-lunch" soup, or an afternoon soup.
1/2 pound cherries, pitted1 tablespoon fresh ginger, chopped1 tablespoon Mirin2 tablespoon oyster sauce3 cup sake2 tablespoon miso paste4 cup boiling water4 cup sake1 stalk green onion, thinly sliced40 crosne, blanched, or 4 water chestnuts, peeled and dicedfresh gingko leaves for garnish
1) Heat oyster sauce and mirin in a large wok over high heat. Begin stirfrying cherries and ginger for 5 minutes2) Combine miso paste with 1 cup sake and add 3 tablespoons of miso + sake mixture to wok, while stirfrying. Stirfry until sake evaporates. Repeat until all of miso + sake mixture is used up.3) Turn heat to low. Add remaining sake, boiling water, green onions, and crosne. Let simmer until reduced by 1/2.4) Ladle into soupbowls, and garnish with gingko leaves. 
Category:Recipes
Category:Recipes