Like Candide, I have started my garden and this recipe is based on my first crops–both baby greens and microgreens from my new indoor garden. This soup can be either vegan or non-vegetarian with shrimp and bonito flakes. You can also make it appropriate for monastics by substituting diced celery for the garlic or shallots in the stock and just using more microgreens for a garnish instead of scallions or chives. It’s a spicy soup that is suitable for a cold rainy night like we are having in Sanger. The weather could go down to 30 tomorrow and with rain forecasted, we might even have snow. I cooked this on high on my slow cooker because that is what I have, but it would be better simmered on a stove. Remember not to bring the broth to boil once you have added the miso to preserve all the health benefits of the miso. I used too much ginger as I basically believe you can never have too much ginger in anything. Wrong. You can.
- 1 1/2 Cups Water
- 1/4-inch piece ginger, peeled and minced
- 1 Small shallot or large garlic clove, minced or diced celery for vegetarian version
- 1/2 tsp Bonito flakes or hondashi (powdered fish stock) or vegetarian broth powder
- 6 Shrimp or cubed firm tofu
- 2 Tbsp Miso (gluten-free)
- 1 Cup Baby Greens (Nettles, bok choy, kale, red mizyna, tatsoi, purple shiso (perilla))
- 2 Tbsp Brassica Microgreens (broccoli, turnip, collards, red kolrabi, radish)
- Chopped scallions or chives
- Korean chili flakes
- Togarashi (black & white sesame seeds, hemp seed, nori, poppy seed) seasoning, for serving
- Pepper to taste (Salt, if you need it, but be careful, most miso is very salty)
Make broth of water, ginger, shallot or garlic (if using) or celery and bonito flakes or Hondashi or vegetarian broth powder. Simmer until vegetables are tender (20-30 minutes). Add miso and shrimp or tofu. Simmer until shrimp starts to turn pink or tofu is heated through (2-5 minutes). Add egg and poach until whites are solid, but yolk is still runny. Be careful not to break yolk. Add baby greens and simmer until greens wilt (1-5 minutes). Correct seasonings to taste and serve with scallions/chives and/or micro greens as garnish.
Add comment