Still Soup Weather!

April 23, 2013 at 6:20 pm 2 comments

46F was our high today. With sprinkly rain and gloomy clouds. On April 23. That is cold, friends! Winter has not seemed to get the memo: GO AWAY. The trees are blooming, the birds are singing, the clocks have changed, and my sweaters are looking worn and tired. I have a new spring dress that is begging to be worn. The weather is just not cooperating with me here! Where is SPRING?

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The only thing that can make a dreary and cold day better is soup, and this one hit the spot! This soup was inspired by a recent trip to the Asian food market. I was excited to see inexpensive Kabocha squash, so picked one up along with a bag of baby Bok choy. As I paid for my purchases, the squash rang up as “Japanese pumpkin.” And the idea for what would become of the Kabocha squash was born: miso soup! The bok choy and the squash seemed to be natural soup add-ins, and the mushrooms were a last minute thought to add texture and more body. Tofu would also be a natural addition, but I did not have any on hand and do not always love how soggy it gets in leftover soup. I used a “minute miso” paste to create this soup, which made prep minimal. I have never worked with real miso paste, so am not quite sure what modifications that would add, but most bottles come with general instructions on how to create the basic miso broth! Overall, this soup comes together in 35-40 minutes, with most of the cook time added from the roasted squash.

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Is your town’s weather uncooperative as well? Then give this soup a try!

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Kabocha, Mushroom and Baby Bok Choy Miso Soup

Vegan, serves 4 as main course or 6-8 as starter

1 clove garlic, minced

8-oz package white button mushrooms, sliced

6 heads baby Bok choy, stems cut off with leaves roughly quartered and separated

1 kabocha squash, sliced into 1-inch strips

1/4 cup miso paste

4 cups hot water

1 tbsp soy sauce

2 tbsp sesame seed oil

Half the kabocha squash, and then cut into slices. Toss lightly with half of the sesame seed oil, then lightly salt and pepper to taste. Roast in a 400F oven for 30 minutes.

Meanwhile, saute sliced mushrooms in garlic and remaining sesame seed oil. Add the soy sauce, then cook until half of the liquid is absorbed. Add the bok choy, then turn off heat.

Meanwhile, bring water to boil in a kettle. Measure out 1/4 cup miso paste and add to a large 4-cup measure. Add boiling water to bring the total volume to 4 cups. Stir, then pour over the vegetable mixture. Stir the greens until they are well wilted.

Once the kabocha squash is finished roasting, remove from oven and gently peel back the skin with a fork. Cut into chunks and add to soup. Bring soup back to a boil, then remove from heat. Stir and serve warm.

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Entry filed under: Recipes. Tags: , , , , , , , , .

A Boston Girl, A Runner Fusion Food

2 Comments Add your own

  • 1. Genie  |  April 24, 2013 at 6:40 am

    Still soup weather here too. That’s okay, we love it.

    Reply
  • 2. Rufus' Food and Spirits Guide  |  April 24, 2013 at 7:29 pm

    No fair your soup is prettier than my soup! Oh well, it looks and sounds great.:)

    Reply

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