Sunday, November 13, 2011

Miso soup

Oh, what beats a good miso soup? OK, so it's not my favorite soup, but it was a good way to use up that huge chunk of daikon radish in my CSA.

This is another free CSA recipe, so I'll post the recipe (and vast ingredient list!) here!
  • 1 1/2 cups water
  • 3 cloves garlic, minced
  • 1 stick cinnamon
  • 2 whole star anise (optional)
  • 1 bay leaf
  • 1 cup sliced button mushrooms
  • 5 fresh shiitake mushrooms, sliced, stems discarded
  • 1 cup shopped, peeled daikon radish
  • 2 stalks celery, sliced, including leaves (this is the only thing I omitted because I ran out of organic celery)
  • 1 medium carrot, peeled and sliced
  • 1 medium onion, chopped
  • 1 broccoli crown, chopped
  • 2-3 leaves Napa cabbage, sliced
  • 4-5 cups water
  • 3 tbsp. Bragg's Liquid Aminos, low-sodium tamari, or soy sauce
  • 2 tbsp. lemon juice
  • 1-3 tbsp. sugar (I used 1)
  • 1/4 - 1/2 tsp. Chinese 5-Spice Powder (I used 1/2 tsp.)
  • 1/8 tsp. cayenne pepper (optional)
  • 1/4 lb. soba noodles
  • 1/2 lb. firm tofu cut into bite-sized cubes
  • 1/4 lb. bean sprouts
  • Hot sauce to taste (optional)
  • 2-3 tbsp. red miso
  • Salt and pepper to taste
Combine 1 1/2 cups water, garlic, cinnamon stick, star anise, bay leaf, button and shiitake mushrooms, daikon radish, celery, carrots, onions, broccoli, and cabbage in a stock pot. Cover and bring to a boil over high heat.

Remove the cover and cook and stir until the vegetables are softened, about 10-12 minutes.

Add the 4-5 cups water, Bragg's Liquid Aminos, lemon juice, sugar, 5-spice powder, cayenne, soba noodles, and tofu and cook over high heat until the liquid returns to a boil. Turn the heat down to medium-high and simmer until the noodles are tender, about 10-12 minutes.

Add the bean sprouts and season with hot sauce, red miso, salt, and pepper. Adjust seasonings with added sugar and lemon juice if needed. Makes 5-6 servings.

I added a little extra hot sauce to mine, as I like mine more spicy than sweet. This had so many ingredients that it was almost more like a pad thai. It was really good, though, and was not complicated to make even though there are so many ingredients. I hope it is as good heated up the next day, because I have the feeling that this will be lunch for a day or two this week!

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