Miso soup is the perfect savory appetizer, evening snack, and my go-to for staving off mega hunger for an hour or so while I conjure up something heartier. It’s quick to prep and fills up the belly without being, ya know, a pop-tart.
It’s also super healthy. Miso is a fermented food, loaded with nutrients and probiotics. There are oodles of claims about the positive effects of eating miso – with benefits ranging from weight loss and improved digestion to cancer prevention and a boosted immune system.
Another bonus – Miso is an economical purchase – this 17oz tub contains 28 servings and costs less than $10! And it ain’t just for soup, either. Miso also works great as a base for salad dressings.
The soup route has some versatility – add anything you want, from tofu to scallions to carrots to candy canes. I think one of these is going to be disgusting.
Today’s miso was served with chopped scallions and wine cap mushrooms (rehydrated from last summer’s harvest!). I heated the water in the electric kettle, and poured over the scallions and mushrooms. Since miso is a live food, it should not be boiled. I let the water ‘work’ on the mushrooms and cool just a bit (for about a minute), then add a hearty scoop of miso paste and stir to combine.
The traditional, classic miso soup uses dashi, a Japanese stock, as the base. To keep things simple, I stick with miso and water – but if you want more umami in your life, adding dashi would bring your soup game up some notches for sure.
I’m not yet sure there’s a punchline worth waiting around for.
Celery from the grocery store, celery from an order of wings… these things just don’t do justice to the flavor a fresh-picked head of celery can pack.
These petite stalks, to me anyways, just beg to be chopped up and mixed in with a nice red wine vinegar and some garlic. And don’t you dare toss the leaves out. There is so much flavor in those leaves.
– 2 cups cooked beans – the great northern (white) and kidney (red) made an aesthetically pleasing combination, I’ll say.
– 1/2 cup chopped fresh celery, stalks and leaves
– 1 large tomato, chopped
– 1/4 cup finely chopped red onion
– 3 tbsp red wine vinegar
– 2 tbsp extra virgin olive oil
– 3-4 cloves garlic, minced
– 1 tbsp lemon juice
– salt, paprika, crushed rosemary, black pepper, to taste
– up to 1/4 cup chopped parsley, optional
1. Combine all ingredients except beans in a large mixing bowl. Once coated, gently stir in beans. Can be served immediately but best if allowed to marinate, chilled for 1-2 hours.
Best if let to meddle with its feelings and flavors for at least two hours, this salad serves up sparky flavors that would pair well with your favorite panini.
Citrus Fennel Salad
2 cups white beans, cooked
1/4 cup fennel, thinly sliced
1/4 cup finely shaved carrots
3 – 4 orange slices, juice and perhaps some pulp if you’re willing!
2tbsp fresh parsley, chopped
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
dash of salt
Combine all ingredients. Toss well. Refrigerate for at least 2 hours. Enjoy!
Warm roasted beets on a salad with feta!? Yes please. Sometimes you just need to check a recipe page to remember the oven temp and time. This is one of those I still have to look back at from time to time, HA!
I know it doesn’t have to be mustards but I’m on a soul-saving mission to sell mustard greens and I don’t fully understand it myself. Whatever the greens, warm, brothy, savory soupness is quite welcome at my dinner table this time of year.