Moosewoods Miso Soup Food

MISO SOUP

Steps:

• In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
• In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

MOOSEWOOD'S BUTTERNUT SQUASH SOUP WITH SAGE

Steps:

• Preheat the oven to 400°F.
• Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
• Brush the cut surfaces with about a tablespoon of the olive oil.
• Put the garlic inside the squash cavities and place halves in the pan cut side down.
• Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
• Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
• When the squash is cooled enough to handle, scoop out the flesh.
• Squeeze the garlic cloves out of their skins and discard the skins.
• In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
• Pour the soup into a pot and heat gently.
• In a small skillet, melt the butter and saute the sage leaves until dark and curled.
• Garnish each bowl of soup with the sage leaves.

MOOSEWOOD'S EGGPLANT WITH MISO SAUCE

Steps:

• Soak the eggplant in salted water for 30 minutes. Drain and pat each slice dry.
• Brush a cookie sheet with olive oil. Place the eggplant in one layer on the sheet and brush each slice with olive oil.
• Broil for 7-10 minutes until cooked through and browned. No need to flip them. Sprinkle on fresh salt and pepper.
• Whisk together miso and water. Whisk in vinegar, ginger and lime juice.
• Drizzle sauce over eggplants and garnish with scallion.

MOOSEWOOD'S MISO SOUP

Steps:

• Saute garlic, onion, ginger, carrots, cabbage, cauliflower and celery together.
• Dissolve miso in the water.
• Add miso mixture to the sauteed vegetables.
• Add sherry and raw green peppers, bring to a boil.
• Lower heat to simmer and add remaining ingredients (except tofu and cooked noodles).
• Simmer, covered over very low heat 10-15 minutes. Sprinkle scallions, sesame oil (optionally tamari as well) on top.
• Add tofu and noodles when serving.

MOOSEWOOD'S ITALIAN FISH STEW

Steps:

• Saute garlic and onion in the oil over medium heat. Stir frequently (about 7-8 minutes).
• Add the ground fennel and white wine and cook for two minutes.
• Add the chopped fennel, potatoes, tomatoes, and clam juice.
• Place the rosemary and orange peel in a tea ball or make a boquet garni and add it to the stew.
• Bring to a boil, lower the heat and simmer for 20 minutes.
• Add saffron and fish to the stew and simmer for about 20 minutes (until fish flakes with fork).
• Add salt and pepper to taste. Top with basil or parsley and serve with fresh bread.
• ENJOY!

MISO SOUP

Steps:

• Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.
• Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.
• Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.