Thursday, January 7, 2010

Miso Soup with Sweet Potatoes & Bokchoy


After yesterday's terrible miso soup experience, I searched out a better recipe & found one. Miso soup is a big part of the Goop 7-Day Detox that I am doing, as it's to be eaten at four meals. I adjusted the recipe I found slightly, by omitting a few things & adding a few. Adding some vegetables to the soup is recommended in the plan, to make it more substanial. I decided to add in some sweet potatoes & bokchoy.

Begin by measuring out 1 ounce {30 grams} of Kombu {dried kelp}. Put it into a saucepan with 6 cups of cold water. Heat until just coming to a boil in a saucepan over high heat. Remove from the heat & remove the kombu {you can save it for another use, or discard}.

Sprinkle 1 cup of katsuo bushi {dried bonito flakes} over the liquid,

give a gentle stir & let stand for 3 minutes. Pour through a cheesecloth, or a coffee filter into a bowl.

Stir a 1/4 cup shiro miso {white fermented-soybean paste} & 1/2 cup of the broth together in a bowl until smooth.

Bring the remaining broth to a simmer, over moderately high heat & add in 1 cup of peeled & diced sweet potato & 1 cup of coarsely chopped bokchoy. Reduce the heat to a low boil & cook for 8-10 minutes, or until the potatoes are just tender.

Remove from the heat, stir in the miso mixture & serve.

Miso Soup with Sweet Potatoes & Bokchoy

Adapted from Gourmet Magazine: May 2000
Serves 6

6 cups cold water
1 ounce {30 grams} kombu {dried kelp}
1 cup katsuo bushi {dried bonito flakes}
1/4 cup shiro miso {white fermented-soybean paste}
1 cup coarsely chopped bokchoy
1 cup peeled & small diced sweet potato

Heat the cold water & kombu until just coming to a boil in a saucepan over high heat. Remove from the heat & remove the kombu {you can save it for another use, or discard}. Sprinkle the katsuo bushi over the liquid, give a gentle stir & let stand for 3 minutes. Pour through a cheesecloth, or a coffee filter into a bowl.
Stir the miso & 1/2 cup of the broth together in a bowl until smooth. Bring the remaining broth to a simmer, over moderately high heat & add in the sweet potatoes & bokchoy. Reduce the heat to a low boil & cook for 8-10 minutes, or until the potatoes are just tender. Remove from the heat, stir in the miso mixture & serve.

Click here for the printable recipe.

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