miso soup

I love me a miso soup. I sure do.  But I like one that’s loaded with stuff. L.O.A.D.E.D!! no skimpy soups in this kitchen… I also like one made with a great miso base, I found this one at a local health food store and it’s pretty great. You have to be careful when buying miso from Japanese markets they can be packed with sugar and MSG, so label reading is a must when reaching for the miso. So in anticipation of heading back to Des Moines for my last job of the year… and you all know what that means… here comes a week of brown food. Stomach get ready!

Miso Soup

1 onion sliced

2 carrots cut into 1 1/2 inch lenghts

1/2 kabocha squash, seeded but not peeled, cut into large chunks

1 lotus root, peeled and cut into 1/2 inch strips

1 bunch of either kale, chinese greens, bok choy etc cut into large pieces

1 ear corn, kernels cut off the cob

1 sheet nori cut into pieces

1 sheet kombu

3 oz dried shittake mushrooms

1 beech mushroom

1 inch piece ginger grated

2 scallions sliced

Soak the shittakes in 2 c boiling water for about 30 mins, until they are soft. Reserve shittake water and slice mushrooms.

In a large pot heat 2 tbsp olive oil, saute onions, add carrots and kabocha, saute about 8 mins until slightly soft.  Add corn,  lotus root, shittakes, pinch salt, give a big stir and saute again another 5 mins.  Add reserved shittake water and another 2  cups water, kombu (this is for making the stock only and not for eating) and gently simmer about 30 mins, until veggies are soft.  Add ginger, kale (or chinese greens you are using), scallions, beech mushrooms, nori and cook another 10 mins.

Turn off heat and lastly add at least 2 tbsp miso, stir in, season to taste. Add more miso as desired.  Serve.

My favorite brand miso.

Hot, healthy and very yummy! Take that brown food!!

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