Showing posts with label miso. Show all posts
Showing posts with label miso. Show all posts

Sunday, April 21, 2019

Easy Miso Potsticker Soup with Crispy Snap Peas & Radish for Souper (Soup, Salad & Sammie) Sundays

I was thinking about a carrot soup, or spring peas, or lettuce this week to celebrate Easter but I wanted something easy and I had pinned this very easy Miso Potsticker Soup with Crispy Snap Peas from Real Simple Magazine, so we can just pretend the veggie potstickers are bunny ears. ;-)


I kept the recipe mostly the same, except that I used some no-sodium non-chicken bouillon cubes in place of the water and cooked by broth before stirring in the miso so as not to boil out the nutrients.


Miso Potsticker Soup with Crispy Snap Peas
Slightly Adapted from Charlyne Mattox via  Real Simple.com
(Serves 4 to 6)

2 Tbsp olive oil
2 scallions, thinly sliced, white & green parts separated
2 tsp finely grated fresh ginger
kosher salt and black pepper
1/2 cup white miso paste
1 lb potstickers of choice (I used veggie)
6 oz snap peas, thinly sliced
3 radishes, thinly sliced
chili oil for serving, optional

Heat 1 tablespoon of the oil in a large pot over medium heat. Add the scallion whites, ginger, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until tender, 2 to 3 minutes. Add the miso and ½ cup water. Whisk until the miso is dissolved. Add 7 1/2 cups water and bring to a boil.
 
Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the potstickers and cook until brown on one side, 3 to 4 minutes. Add to the soup and cook until warmed through, 2 to 3 minutes.

Serve the soup topped with the snap peas, radishes, and scallion greens and drizzled with the chili oil, if desired.


Notes/Results: This simple soup really hit the spot today. The miso broth (I do recommend using a light chicken or veggie stock rather than water for maximum flavor and then stir your miso broth--whisked into a cup of the hot liquid--at the end) is lightly spiked with ginger and the potstickers take the place of noodles and their softer consistency pairs well with the crisp peas and radishes. Pretty quick and easy to put together, and light enough for a warm and sunny spring day, I will happily make it again.


My pal Tina is hanging out with me in the Souper Sundays kitchen this week, let's take a look.

Tina of Squirrel Head Manor brought a tasty Shrimp Curry and says, "I am bringing a shrimp curry with loads of coconut milk for this Easter Souper Sunday. Nope, it’s not a traditional meal but we aren’t traditional folks. It’s been excellent weather the last few days so we’ve been able to enjoy this meal outside on the patio. This curry was helped along by Trader Joe’s red curry sauce and some coconut milk. Lots of veggies and over a pound of large shrimp. Since Doug can’t have wheat we didn’t have naan to sop up the juices but he can have wine....so that was the accompaniment."

 
Thanks to Tina for joining in!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
Happy Easter and have a happy, healthy week!
 

Wednesday, March 27, 2019

The Book Tour Stops Here: A Review of "Within These Lines" by Stephanie Morrill, Served with a Recipe for Grilled Eggplant with Orange-Miso Sauce

I am very excited to be today's stop on the TLC Book Tour for Within These Lines by Stephanie Morrill, a touching and absorbing young adult World War II novel. Accompanying my review is a recipe inspired by my reading, Grilled Eggplant with Orange-Miso Sauce


Publisher's Blurb:

From Stephanie Morrill, author of The Lost Girl of Astor Street, comes Within These Lines, the love story of a girl and boy torn apart by racism during World War II.
 
Evalina Cassano’s life in an Italian-American family living in San Francisco in 1941 is quiet and ordinary until she falls in love with Taichi Hamasaki, the son of Japanese immigrants. Despite the scandal it would cause and that inter-racial marriage is illegal in California, Evalina and Taichi vow they will find a way to be together. But anti-Japanese feelings erupt across the country after the attack on Pearl Harbor, and Taichi and his family are forced to give up their farm and move to an internment camp.
 
Degrading treatment makes life at Manzanar Relocation Center difficult. Taichi’s only connection to the outside world is treasured letters from Evalina. Feeling that the only action she can take to help Taichi is to speak out against injustice, Evalina becomes increasingly vocal at school and at home. 

Meanwhile, inside Manzanar, fighting between different Japanese-American factions arises. Taichi begins to doubt he will ever leave the camp alive.
With tensions running high and their freedom on the line, Evalina and Taichi must hold true to their ideals and believe in their love to make a way back to each other against unbelievable odds.

Hardcover: 352 Pages
Publisher: Blink (March 5, 2019)

My Review: 

I think it took me all of 30 seconds to sign up for this tour when I saw the email about it. If you ever read my reviews, you know that World War II historical fiction is a passion of mine and the mention of the Manzanar Relocation Center made me think of Farewell to Manzanar by Jeanne Wakatsuki Houston and James D. Houston, one of my favorite young adult memoirs. Starting in junior high, I checked that book out regularly for years until I bought my own copy. Several years ago I was thinking of it again and bought myself another copy (mine long since gone) at the library bookstore. The sheer horror of the U.S. government interning Japanese Americans in internment camp with Executive Order 9066 is something that pains me and our recent political climate makes the mistakes from the past chillingly relevant today. Although Within These Lines is a novel, it is based on fact, and Taichi and the Hamasaki’s experiences in the internment camps are gripping and moving.

The heart of the story is the relationship between Evalina and Taichi, in a hidden relationship already when the Japanese attack Pearl Harbor on December 7. 1941. The book starts three months after the attack, when anger at the Japanese is erupting and the government begins the process of moving families of Japanese descent to the camps. Evalina, an Italian-American and Taichi, a Japanese-American would have faced challenges even before the war, with most states having miscegenation laws prohibiting marriage between different races, but after the attack the odds seem insurmountable. Although a romance, the book is really about the characters and their personal growth—particularly Evalina, as she begins to find her voice. It is poignant and had me tearing up a few times, but there is hope in the pages too.

Within These Lines is well researched and well written, with the mostly fictional characters seamlessly blending with actual people interned at Manzanar. Stephanie Morrill wrote so vividly that I felt like I could see Manzanar and feel the intense winds and grit of the constantly blowing sand. Northern California during the WWII era comes alive too, and I could feel the desperation of the characters and the anger and bigotry against them by so many, as well as the hearts of those who tried to help them. Although written primarily for young adults, it’s a novel equally appropriate for adults. My only complaint is that the ending felt a bit rushed and I wanted to know more about the characters—main and supporting and learn more details about their lives after the war. Morrill writes in the afterword about her research and her inspiration for the book and that gave me more books to explore on this important part of our history that should be remembered and never repeated.
 
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Author Notes: Stephanie Morrill is the creator of GoTeenWriters.com and the author of several young adult novels, including the historical mystery, The Lost Girl of Astor Street. Despite loving cloche hats and drop-waist dresses, Stephanie would have been a terrible flapper because she can’t do the Charleston and looks awful with bobbed hair. She and her near-constant ponytail live in Kansas City with her husband and three kids. 

Connect with Stephanie on her website, Facebook, Twitter and Instagram.

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Food Inspiration: 

The food in Within These Lines reflects the times, both in the San Francisco setting where Evalina’s Italian family owns a restaurant and the Hamasaki family grew produce, and in the Manzanar Relocation Center where the Hamasaki family is relocated to, and where Taichi works in the kitchen in his housing block. Mentions included jars of olives, strawberries, lettuce, asparagus, eggplant and blackberries, marinara sauce with veal and beef meatballs, onions and tomatoes, eggplant parmesan, tangerines, lemon bars and tea, mochi, chicken salad and egg salad sandwiches, gnocchi, linguine with clam sauce, Vienna sausages and bologna sandwiches with a side of rice and canned peaches, chicken with brown sauce , stew, deep-fried rice balls rolled in sugar, lemonade, lasagna, meat ball sandwiches, fresh mozzarella, carrot sticks, spinach, blueberries and strawberries, oatmeal, scrambled eggs, fennel, tomatoes and lemons, fish, cranberries, and rice pudding.


I thought about making mochi as the Hamasaki family eats it for breakfast on the day they are relocated to the camp. I also considered something with blackberries—Evalina’s favorites, or rice since it is a part of both Italian and Japanese cuisines or some type of Italian-Japanese fusion dish. Ultimately I decided that I needed to include the oranges that are mentioned several times in the book. Mrs. Ling, a vendor of Chinese descent who sells produce in the farmers market along side the Hamasakis, gives one to Evalina and tells her it is for luck. She says that oranges are the perfect fruit as they are the easiest to share, and Evalina and Taichi share them a few times throughout the book. When I was Googling orange recipes I found one for a Orange-Miso Sauce from Eating Well magazine. I liked the Japanese-leaning ingredients and that it was served over eggplant—used frequently in both Japanese and Italian recipes.

When I was at the grocery store, I saw some locally-grown eggplant, not as long as a Japanese eggplant and not as round as an Italian eggplant, and labeled “hapa” –which is literally translated in Hawaiian to “part” or “mix” and refers to a person of mixed ethnic heritage. That seemed like a perfect fit for a dish for Taichi and Evalina. 
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Eating Well says, “Mild, nutty flaxseed oil, the richest plant source of omega-3 fatty acids, provides the perfect base for salty miso and sweet orange juice. This sauce is delightful over grilled eggplant, fish and chicken or used as a salad dressing.

Orange-Miso Sauce
Recipe by Jim Romanoff via EatingWell.com
(Makes about 3/4 Cup)

1/2 cup sweet white miso
1 Tbsp orange zest
1/4 cup orange juice
1/4 cup flaxseed oil or canola oil
1 Tbsp minced fresh ginger
1 Tbsp rice vinegar
1 tsp mirin, (optional)

Combine miso, orange zest and juice, oil, ginger, rice vinegar and mirin (if using) in a small bowl and whisk until thoroughly blended.
 

Notes/Results: The sauce's orange & miso pairing is really good, especially with the addition of the rice wine and mirin and I liked the pairing with the eggplant. I am taking the leftover eggplant with some cooked shrimp to work for lunch as I think the sauce will pair well with seafood too. Rather than whisk my sauce, I did it the cheater's way and pulsed it in my blender. You must like orange and miso for this one, as the flavors come through predominately, but it worked for me and is an easy, almost pantry sauce as I usually have everything, including an orange or two, available. I will definitely make it again. 


I'm sharing this post with the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.


Note: A review copy of "Within These Lines" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.  
 
You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.

 

Sunday, March 24, 2019

Mark Bittman's Simple Miso Soup with Tofu, Mushroom, & Noodles for Souper (Soup, Salad, & Sammie) Sundays

I pretty much always have miso paste in my fridge--usually more than one kind and love to stir up some easy miso soup when my body and soul is craving it. Sometimes I make a dashi stock, other times I use broth or water. Toppings and add-ins are whatever I have on hand. When Mark Bittman's email newsletter featured an article on miso and its many uses last week, he had me craving a simple Miso Soup.


Mark Bittman says, "With all due respect to packaged ramen, this is probably the best “instant” soup there is. At its simplest (which it is here), miso soup is basically tea: miso whisked with water. Add on if you like. Tofu and scallions are traditional, but do what you want: carrots, peas, beans, greens, sea greens, and so on, or soaked Asian noodles, chopped leftover cooked meat or seafood, or a couple cooked scrambled eggs stirred in right before serving.


I made a few small changes--adding a light non-chicken bouillon paste for flavor and whirring my miso paste and hot water into the blender instead of whisking, and adding fresh yaki soba noodles and mushrooms to the tofu to make it more of a meal  

Miso Soup
Slightly Adapted from How to Cook Everything: The Basics, via MarkBittman.com
(Serves 4)

1/3 cup any miso (I used mellow white miso)
1/2 lb any tofu, cut into small cubes
4 scallions, chopped
I added 1 Tbsp low-sodium non-chicken bouillon paste, fresh yaki-soba noodles and sauteed Bunashimeji (Beech Mushrooms) mushrooms

Put 6 cups water in a large pot over medium heat. When steam rises from the surface of the liquid and small bubbles appear along the edges of the pot, ladle 1 ⁄ 2 cup of the water into a small bowl with the miso and whisk until smooth.

Lower the heat under the pot to medium-low and add the miso slurry; stir once or twice, then add the tofu if you’re using it. Do not let the mixture boil; let it sit for a minute or two to heat the tofu through. Stir in the scallions and serve.
 

Notes/Results: Nourishing, delicious, satisfying--it's comforting chicken soup for the non-chicken eater. It's even better with a light drizzle of toasted sesame oil. I'll be eating it thins week, changing in the add-ins and toppings with egg, rice, and other veggies--really anything goes. Quick and easy, I'll definitely keep making miso soup.


Linking up at I Heart Cooking Clubs where it's March Potluck! --our chance to cook any recipe from any of our 19 featured chefs. Speaking of featured chefs, we finish cooking with Ruth Reichl at the end of the month and rather than picking a new chef to cook with for six months, we will be cooking with all nineteen chefs to celebrate our ten year anniversary. Hope you join in the fun! 

 
 Let's take a look into the Souper Sunday kitchen...


A big Souper Sundays welcome to Angela of Mean Green Chef who joins us for the first time with a classic, Mexican Tortilla Chicken Soup. She says, "Our authentic Mexican Tortilla Chicken Soup is a favorite in our kitchen. It’s easy, bright and totally satisfying! ... Use any of your favorite Mexican toppings, the only component that is an absolute must are the crispy tortilla strips. Trust me, they’re so much better than store-bought chips, really making this Mexican Soup pop with flavor and originality! They come with one caveat though, they’re extremely addicting! We use a blend of white and yellow corn tortillas, fry them up till golden and then hit them with a pop of Pink Himalayan sea salt."

 
Tina of Squirrel Head Manor has me craving a fish sammie with her Panko Baked Cod Sandwiches. She says, "Flipping through my notebook of saved recipes I came across this Panko baked fish. It's easy and we like it for a filling no fuss meal. This of course inspired me to make it again. There were a few pieces leftover....but not enough for a dinner.  Simple solution and zero waste; have fish sandwiches for a hot healthy lunch. ...
Pop that fillet on a bun with sliced tomato and lettuce and you have yourself a filling lunch. We baked a sweet potato too."  


Thanks to Tina and Angela for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

 
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).



 Have a happy, healthy week!
 

Sunday, April 1, 2018

Chloe Coscarelli's Vegan Ramen Bowl with Crispy Hoisin Tofu for Souper (Soup, Salad & Sammie) Sundays

I adore vegan chef Chloe Coscarelli and have made quite a few of her recipes out of the three of her cookbooks that I own. So, although I have way too many cookbooks already, when I saw that her new Chloe Flavor cookbook was out, I had to get it. (In my defense, I did have a Barnes & Noble coupon, my membership discount, and the remains of a gift card to use up.)


I tagged a bunch of recipes I wanted to try but with a craving for soupy noodles, I had to try her Vegan Ramen Bowl first. With a curry and coconut milk broth, veggies, fresh ramen noodles (worth it if you can find them, but you can use dried noodles too) and crispy tofu cubes tossed in hoisin sauce.


Vegan Ramen Bowl
From Chloe Flavor by Chloe Coscarelli
(Serves 4)

About 8 oz fresh or dried ramen noodles
3 Tbsp vegetable oil + more as needed (I used coconut oil)
1 (16 oz) package extra-firm tofu, pressed (see note below) and cubed
1/4 cup hoisin sauce
2 1/2 cups (8 oz) shiitake mushrooms, sliced
1 bunch baby bok choy, coarsely chopped
2 garlic cloves, minced
1 tsp curry powder (I used 2 tsp)
1/4 tsp sea salt, or to taste
4 cups vegetable broth
1 (13.5 oz) can coconut milk

Toppings: thinly sliced scallions, sesame seeds, sriracha or chili-garlic sauce, optional      (I added pea shoots)

Heat a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and rinse with cold water and return to the pot--off the heat.

Meanwhile, heat two tablespoons of the oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the tofu and sear for about 3 minutes per side, until it turns golden and crispy. (Chloe says the key to crispy tofu it not to flip them over too soon--to let them get nicely brown before turning them over.) Add more oil as needed if the pan looks dry. Add the hoisin sauce , reduce the heat to low and turn the tofu to coat it evenly.

In a large saucepan, heat the remaining tablespoon of vegetable oil over medium high heat and when it shimmers, add the mushrooms and bok choy. Cook, stirring occasionally, for 3 to 5 minutes, until the mushrooms are soft and the bok choy wilts. Add the garlic, curry powder, and salt and cook for another minute, until fragrant. Add the broth and bring to a boil, then reduce the heat to low and stir in the coconut milk. Add the cooked ramen noodles and stir until heated through.

Ladle the broth and noodles into bowls and top each serving with scallions, sesame seeds, and tofu. If you like heat, add a drizzle of sriracha or chili-garlic sauce. 


***Pressed Tofu: Chloe says, "To press your tofu, wrap it tightly in kitchen or paper towels and place a heavy object (books, cans from your pantry) on top. Let sit for about 20 minutes while excess water is released from the tofu. Unwrap and cut as directed." (Or be like me and buy a tofu press!)


Notes/Results: It's not traditional, but this ramen bowl totally hit the spot with the curry-coconut broth and the crisp-chewy hoisin-sweet tofu. If you are not a fan of tofu, you haven't tried it pressed, fried up and tossed in a yummy sauce--it adds great flavor and with the mushrooms, a meat-like vibe to the soup that is really satisfying. It's nice on its own and with a touch of heat from the sriracha. Although there are a few steps and pans used in this recipe, it goes together pretty quickly and easily. Chloe notes that you can make it gluten free with rice or other gluten free noodles and making sure your hoisin sauce and broth are GF. I would happily make these bowls again and I look forward to cooking more recipes from this book.


 We have some tasty dishes waiting in the Souper Sundays kitchen, let's take a look!


Shaheen of Allotment2Kitchen made a brothy Bowl of Butter Beans with Kalettes and said, "For those of you scrolling to the bottom of the page in search of the recipe, will have to forgive me as I cannot remember the recipe for this Butter Bean and Kalette dish.  I do however remember it being very simple and light like a broth and the butter beans just melted.  The original recipe had Brussels sprouts, but as I am not that keen on them, I changed it with kalettes also known as purple flower spouts that were in season at the time." 


Tina of Squirrel Head Manor was inspired by my recent potato soup post and made her own Potato Soup with Cheddar and Chives. She said, "My adaptions were minor compared to the original recipe. Yukons were supposed to be on hand but I had red creamer potatoes. Probably it could have been creamier with Yukons but this was still very good. I didn't have the white cheddar so I used regular orange cheddar. Chives. The package I bought looked good but once home, half were soggy so, not a good amount of chives on the toppings. Still - I loved this soup. We brought it for lunch this week at work and it transported and reheated well."


Johanna of Green Gourmet Giraffe shared this colorful Watermelon Poke Salad Bowl with Pickled Radishes and said, "What really fascinates me is dishes that imitate meat with real food.  I don't like all that mock meat stuff at restaurants but I am drawn to simple ideas like carrot hot dogs and tofu bacon. How amazing that someone looked at a watermelon and saw the marbling effect that looks like meat. Amazing and a little disturbing".

Thanks to everyone who joined me this week at Souper Sundays!

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).




Happy Easter and have a happy, healthy week!
 

Sunday, January 28, 2018

A Little Bit Random--But Restorative, Simple Miso Soup with Chickpeas and Pasta for Souper (Soup, Salad & Sammie) Sundays

If you read this blog regularly, you may have noticed that I took an unscheduled break the past few weeks. Unfortunately asthma got the better of me and without going into a lot of details, I ended up in the hospital, then building my strength at a rehabilitation center, then home this past Wednesday where I am finishing my recovery and things are getting better every day. Although I may be a bit slow to fully jump back into blogging, I made a soup today and thought I would put up a Souper Sundays post.  


This Simple Miso Soup with Chickpeas and Pasta is a bit random and not at all traditional, but it captures the vegan version of a chicken soup I was after--good for the breathing and the soul and it is made with ingredients from my pantry and veggie drawer and is quick to throw together when you are not feeling like spending much time in the kitchen. You can of course sub in your favorite veggies and proteins, swap out the Italian couscous for noodles, or rice noodles, or rice--but below is what I did.

Simple Miso Soup with Chickpeas and Pasta
By Deb, Kahakai Kitchen
(Makes About 4 Servings)

1 Tbsp olive oil
1 medium onion, sliced thinly
1 large carrot, chopped
1 large stalk celery, chopped
3 to 4 cloves garlic, crushed (I used Dorot Gardens frozen)
3 to 4 tsp ginger, crushed (I used Dorot Gardens frozen)
1 tsp turmeric
1/2 tsp celery salt
6 cups good veggie stock (I used low sodium Not-Chicken bouillon)
1 1/2 cups canned or cooked chickpeas
3/4 cup Israeli couscous or pasta or grain of choice
3 heaping Tbsp white miso paste
tamari or soy sauce or salt to taste
chili oil to serve, optional

Heat olive in a large soup pot or heavy bottomed pot. Add onion, carrot and celery and cook for 7 to 8 minutes until veggies are softened and onions translucent. Add garlic, ginger, turmeric, and celery salt and cook for another 2 minutes. Add veggie stock and chickpeas and bring to a boil.  

Reduce heat to simmer and cook about 15 minutes, or until veggies are almost cooked. Increase heat to a boil and add couscous or pasta and cook according to package instructions. 

Place the miso into a small bowl and stir a ladle of the broth into it, whisking well until fully incorporated. Reduce soup heat to low, then add miso-broth mixture to the soup. Taste and season with tamari, soy sauce or salt--some miso brands are saltier than others--so taste and add the salt to your liking. 

Serve in bowls with chili oil if desired. Enjoy. 


Notes/Results: Simple. comforting, and hit the spot. The beans and pasta make it satisfying but you could add tofu, or for a non-veg version, add your favorite protein. I like the prominent ginger-garlic and miso flavor combination. I would happily make it again.


Recapping the last Souper Sunday entries before my unscheduled break!


Tina of Squirrel Head Manor made some Warming Vegetable Soup for the unique occasion of snow in North Florida the first week of January and said, "Talking about warming food, here is a vat of vegetable soup I made while the Korma was bubbling.  When I cut the veggies for the Korma I sliced a bit extra and tossed them in a pot for soup.  We brought this to work today to help warm our bones."


Judee of Gluten Free A-Z Blog shared Roasted Fennel, Shallot, and String Bean Salad and said, "Roasted Fennel , shallot and string bean salad is one of my favorite warm salads to serve to company. It is flavorful, kind of exotic, and makes a lovely presentation. It is perfect for your gluten free guest, your vegan guest, your nut free guest or your dairy free guest. Now a days, its seems like everyone has eating restrictions, and we need to find healthy tasty recipes that work for everyone.


Thanks to Tina and Judee for joining me a few weeks ago--I look forward to seeing your new dishes linked up soon. ;-)

About Souper Sundays:

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:


  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on the post you link up to be included.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).


Have a happy, healthy week!