Ginger Miso Soup
First, the Dashi stock:
- 1 packet bonito (dried fish flakes)
- 3 shiitake mushrooms (dried or fresh, both are fine)
- 1 inch ginger, grated (or finely chopped)
Bringe these to a boil and simmer for 10-15 minutes. Take 3 pieces of konbu and wipe off the white powder that’s covering it with a damp towel. Add the konbu, and simmer for 5 more minutes. Strain, reserving broth.
To the Dashi stock, add whatever you want! Hannah used traditional diced green onions and soft tofu. Alternatively, you can try combinations of the following:
- Enoki, shiitake, or even button mushrooms
- Green beans, bok choi, spinach
- Daikon, potatoes, shallots
It’s up to you!
Wait for your ingredients to cook on medium heat. Put a ladle full of the stock into a bowl and mix in your non-GMO, organic, hopefully fermented miso – you need to do this so that you don’t shock your miso.
When it’s all mixed, add it back into the soup and you are done! Serve hot.
Hey, Torontonians: All of the ingredients can be found at P.A.T. Supermarket.
Burdock Root (Gobo)
Gobo is a Japanese dish served in the winter, and again – if you’re looking for this in Toronto, it is available at P.A.T. Supermarket.
- Peel root if woody, or just wash
- Cut into bite-sized pieces
- Steam 10-15 minutes
- Toss in a very small amount of sesame oil
- Salt and pepper to taste, or sprinkle on your favourite furikake or sesame seeds (toasted or plain)
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This item was part of our food swap on November 15th, 2012. This dish was swapped for:
Divide & Savour 