Winter Miso Soup
a super-fast recipe for breakfast or lunch.
in a medium saucepan on medium heat add 2 cups water or broth/soy sauce and hot sauce to taste/a small onion or the white part of a leek chopped/a handful of chopped carrots, turnip, radishes or whatever-and get this simmering for 5 minutes or so. then put in a half pound of chopped greens like mustard, or napa cabbage and some diced tofu. bring it back to a simmer. spoon out a few spoonfuls of broth into a bowl and stir into that 2 tablespoons of miso til it’s a smooth paste (red or white miso) take the soup off the heat and stir in the the miso paste.
ladle into individual bowls and sprinkle chopped green onion, toasted sesame oil and chili paste.
Ah, it will be lovely to add some love apples to this simple dahl, but until then, here is a basic dahl using some of our lovely July share.
Dice an onion and sautee it for 5 – 10 minutes in about a tablespoon of your favorite curry powder and a healthy dollop (2 tbsp?) of a nice olive oil or ghee. Add one or two diced zucchini and a few finely chopped leaves of kale or chard, and saute for a few more minutes.
Add this mixture to some lentils which you have already rinsed and soaked. Make sure to add enough fresh water for a long cooking time. Add some diced potatoes (I think last week’s were the best potatoes ever!), and some diced or sliced sweet carrots. Bring this mixture to a boil, then let it simmer for 30 minutes or more, making sure you don’t run out of water. Add salt and more curry to tase, serve over rice, and enjoy (perhaps with white wine with some fresh basil…or basil lemonade?)
A really basic recipe for cooking kale – and other greens.
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.