Warm up with Miso

Dara — Thu, 19 Nov 2009 07:39:27 +0000

With rapidly approaching low temperatures outside, I am preparing to warm up inside. I have already begun to feel the onset of the chilly weather via the common cold. Every year when the tempertures drop, I get the “common cold,” as do most it seems. It is hard to walk into any public setting (school, restaurant, drug store) and not hear multiple people sniffing, coughing, sneezing ect.

Appetizing, no? Well, No is correct. But the recipe I am so enthused to share with you all…? Well, yes, in fact, it is

Forget over-the-counter medications that are hard on your body and merely cover up your sneezing and coughing for 4-6 hours (if they even do!) and try a more preventative and healing approach with my latest recipe.

Without further ado, I give to you…
MyVerFirstKitchen’s Warming and Healing Macrobiotic Miso Soup
serves 1 big bowl, or 4 small ones

The ingredients for this soup are available at most health food stores, Asian markets/grocery stores or Whole Foods. I have also added them to MyVeryFirstKitchen’s Amazon Store so you can at least know what to look for in the store. Not familiar with sea veggies, macrobiotics and healing??

Check out my page dedicated to Macrobiotics, Macrobiotics: Eat to Heal

Before I delve into this glorious recipe, can I just mention that this was by far the best Miso soup I have ever consumed. Yes, not only the best I have ever created, but the best I have ever tasted. I attribute it’s complex, intoxicating and delicate flavor to the Kombu, which I used to flavored the broth.

So, what do you need to make this amazing soup?

Ingredients
-Kombu: one 4×4 inch piece

-Wakame: 1/2 teaspoon

-Dried Mushrooms (I used a medley I bought from TJ’s and used about 1/3-1/2 of the package. Dried shiitakes work amazingly)

-Nama Shoyu: 2 Tablespoons (I was all out and substituted Tamari)

-Miso paste: 4 teaspoons (preferably mellow white, and Westbrae Natural is a great brand to purchase)

*optional additions include:(for a heartier miso soup)

-tofu, sliced into small cubes (about 3/4 inch)

-veggies such as carrot pieces, onion, scallions, sliced mushrooms

Instructions:
-Soak rinsed mushrooms in one cup of hot water for 10 minutes

(tip: boil one cup of water in a tea kettle or on the stove and then pour it into a heat safe bowl and add the shrooms)

-Rinse, pat dry and then soak the Kombu in 3 cups of water for 10 minutes

-After 10 minutes, add the kombu and its soaking water to the soaking mushrooms for an additional 5 minutes

-Remove mushrooms, slice off and discard stems and thinly slice caps and return to water

-Bring the water to a simmer, making sure to keep just below a boil, and cook for 15 minutes

-In the mean time, prepare wakame by soaking it in 1/2 cup of just boiled water. The wakame will expand by 20 times in size!

*(this is also a good time to prep any tofu and lightly steam your carrots and onions, if using. The veggies should be sliced thin or diced as small as the tofu)

-After 15 mintues, remove and discard kombu and mushrooms from the simmering water with a slotted spoon and then add the shoyu or tamari, and the miso. Stir until the miso is well incorporated (about one minute) and then add the wakame, tofu and any veggies.

-Remove from heat, pour into bowl, and serve! (if using scallions, sprinkle them on top right before serving)

kombu and mushrooms soaking:

simmering the broth (kombu + mushrooms):

“just poured into bowl” miso soup:

Directions: Consume for a happy body:)

Kabocha for days

Dara — Sat, 14 Nov 2009 20:14:20 +0000

My love and appetite for Kabocha Squash is indefinte. I recently stocked up after an “out of kabocha squash” scare at my local co-op. I decided to try making “kabocha moons” this time, as opposed to roasting the squash whole until done, or in quarters as I did here.

Although, nothing can truly beat roasting an entire Kabocha squash until the entire house smells of its goodness, at least in my books.

Oven: 450
Procudre: Roast whole kabocha (I like to poke a whole or two into it)
Time: 15-45 minutes (depends on on the size of your squash) or until just soft enough to safely cut.
LET COOL 5-10 mintues before slicing in half
Slice: Remove stringy insides and seeds and slice Kabocha into half moons and top with any seasonings you like
Seasoning: I left 1/2 of the slices plain; 1/4 seasoned with pumpking spice and coconut oil; the last 1/4 of slices I seasoned with braggs liquid aminos, ginger, garlic, seseme oil, red pepper flakes, and maybe a few others. I figured an asian spice mix was appropriate as Kabocha is a Japanese Pumpkin!
Roast: Roast the the half moons until it reaches your desired crispiness/softness/gooeyness (20-45 mintues longer, flipping half way through)
NOTE: I prefer to roast my veggies on parchment paper with canola oil spray, but when I run out, I opt for foil + spray

I roasted a few trays of kabocha, as you can never have too much! One of the trays also included extra firm tofu, brussel sprouts and broccoli trunks.

Tofu: Extra Firm patted dry & sliced
Seasoning: (another Japanese insipriation) Red pepper flakes, braggs, garlic powder, onion powder, seseme oil, ginger powder, agave, onion granules, and I think that is all (?) I also enjoyed my tofu with some nori!
*The broccoli trunks and sprouts were included in this seasoning mix to simplify things

I loved the half moon style of roasting kabocha. It was carmelized in parts and absolutly delicious (of course). I will defintly rotate my Kabocha prep methods with the half moon style.

Kabocha dinner #1 (there were many “seconds”):

Reheating for Kabocha dinner #2 (although Kabocha is delicious cold!):

squash + maple brussel sprouts + roasted mushrooms + spinach + leftover black beans stir fried with veggies + spices

ps: spinach leaves make awesome little mini “wraps” for the beans or squash

Kabocha dinner #3

tortilla veggie&cheese pizza + shrooms + leftover black beans + bell pepper halves stuffed with black beans and parmesan + Kabocha squash

I am slighly addicted to dipping Kabocha into ketchup + tobasco, but it is excellent on it’s own as well!!

How do YOU enjoy Kabocha if you have tried it? What is your favorite winter squash and way of preparing it?

My Very First Kitchen » Ethnic

Warm up with Miso

Kabocha for days