Ginger Miso Soup
- 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)
This item was part of our food swap on November 15th, 2012. This dish was swapped for:
- Hillary’s Mushroom & Onion Quiche
- Kayla’s Brownies
- Jenn’s Shepherd-less Pie
- Gillian’s Lentil Feta Salad
- Megan’s Quinoa & Beet Salad
- Ben’s Dark Chocolate & Mint Chocolate Faux Truffles