Kinpira Soup
by Holly Sutter
This dish has been adapted from a macrobiotic cookbook by Melanie Waxman. The original recipe uses winter squash, but I prefer it without. If you want to add winter squash, add 1/2 cup when you add the onion and cabbage. Kinpira Soup Ingredients: 1 carrot cut in matchsticks 1 burdock cut in matchsticks 1/2 cup winter squash cut into chunks (optional) 1 onion diced 1/2 cup cabbage sliced 4-6 cups water (I prefer to use 4 when it's my main course, more if it is served as part of a meal) 1-2 tablespoons sesame oil 1 teaspoon wakame flakes 1 heaping teaspoon barley rice miso 1 heaping teaspoon white miso grated ginger (optional) finely sliced scallions (optional) Preparation: Place the oil in a sauce pan and heat. Add the burdock and sauté for a few minutes. Add the carrot and continue to sauté. Cover with water and bring to a boil. Cover with a lid and simmer on a low flame for at least 30 minutes. Add the cabbage and onion (winter squash if using) and continue to cook until the vegetables become soft – 20 minutes or so. Add the remaining water and wakame. Return to a boil and add the diluted misos. Cook on a low flame for 3 minutes. Miso is ready when it starts to separate just under the surface and begins to "cloud" up from the bottom. Watch that the miso doesn't boil, as this will kill some of the live cultures. Serve garnished with a little grated ginger and scallions. |
