Johnny Bridge, a Vancouver-renowed Cuisinier (and personal friend of mine), was kind enough to provide us at Cardinal Blog with some very elegant and extraordinarily divine Winter recipes. Johnny is the Co-Owner and Chef de Partie of Cocktail and Canapé Kitchen. He puts the “party” back in Chef de Partie! Here is the first of four seductive dishes, Winter Miso Soup.
Winter Miso: Serves 2
2 small dried shiitake mushrooms
1 ½ tablespoons wakame flakes
½ small turnip with greens, rinsed
1 teaspoon sesame oil
½ cup thinly sliced yellow onion
1 medium carrot, cut into matchsticks
1 tablespoon cup barley miso, or store bought Shiro miso
1 small green onion, thinly sliced into diamonds
Rinse shiitakes and wakame flakes, and then soak in 2 cups warm water for about 5 minutes, or until soft.
Drain well, then stem mushrooms and cut into thin slices.
Remove and discard thick stems from turnip greens.
Roughly chop leaves and finely chop turnip; set aside.
Heat oil in midsized pot over medium heat.
Add onions, carrots, and turnips, and sweat for 2-3 minutes.
Add 3 ½ cups water and bring soup to a boil; reduce heat to simmer.
Add mushrooms and wakame, and simmer for 3 minutes.
Add turnip greens, and cook for 3 more minutes. Turn heat to low until ready to serve.
Put miso paste in a small bowl, add 3/4 cup of the broth from the pot and stir it up to combine both broth and paste. Return miso broth to pot with remaining un-miso’d broth – mix it all together. Cook for another few minutes, making sure that the soup is not boiling, as that will destroy the miso’s beneficial enzymes. Garnish with green onions and serve.
Per 1 cup bowl: 100 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 350mg sodium, 15g total carbohydrate (3g dietary fibre, 5g sugar), 4g protein
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