A soothing Japanese-style potage soup featuring in-season white vegetables. Seri's soft bitterness and refreshing aroma provide a contrasting accent.
50 calories (1/2 of recipe); 2.9 g protein; 0.3 g fat; 9.0 g carbohydrate; 6.7 g net carbs; 194 mg sodium; 0 mg cholesterol; 2.3 g fiber
<Ingredients>
Small handful cauliflower (a few florets; 60 g in photo)
1 satoimo baby taro root (74 g in photo)
2 cm daikon radish (44 g in photo)
Small handful seri water dropwort (approx. 20 g; 17 g in photo)
250 cc dashi
1/2 tsp sakekasu sake lees
2 tsp Saikyo miso
1/4 tsp usukuchi soy sauce
<Directions>
1.
Skin and cut or slice satoimo and daikon into smaller pieces.
Cut cauliflower into smaller pieces.
Remove thicker stems of seri (save for another use), and chop remainder into 5-10 mm.
Place chopped seri in individual bowls.
Cover as necessary to maintain freshness.
2.
In a pot, put dashi, sakekasu, satoimo and daikon, and bring to boil.
Once boiling, reduce heat to medium low, cover, and simmer until vegetables are tender.
Add cauliflower, and continue simmering until tender.
3.
Meanwhile, take some dashi from pot, and loosen miso.
4.
Puree (can be mashed or ground in suribachi mortar).
5.
Add Saikyo miso, and mix well.
Add usukuchi soy sauce, and mix well.
Pour soup into individual bowls, and gently mix.
Ready to serve.
<Notes>
50 calories (1/2 of recipe); 2.9 g protein; 0.3 g fat; 9.0 g carbohydrate; 6.7 g net carbs; 194 mg sodium; 0 mg cholesterol; 2.3 g fiber
<Ingredients>
1 satoimo baby taro root (74 g in photo)
2 cm daikon radish (44 g in photo)
Small handful seri water dropwort (approx. 20 g; 17 g in photo)
250 cc dashi
1/2 tsp sakekasu sake lees
2 tsp Saikyo miso
1/4 tsp usukuchi soy sauce
<Directions>
1.
Skin and cut or slice satoimo and daikon into smaller pieces.
Cut cauliflower into smaller pieces.
Remove thicker stems of seri (save for another use), and chop remainder into 5-10 mm.
Cover as necessary to maintain freshness.
2.
In a pot, put dashi, sakekasu, satoimo and daikon, and bring to boil.
Once boiling, reduce heat to medium low, cover, and simmer until vegetables are tender.
3.
Meanwhile, take some dashi from pot, and loosen miso.
4.
Puree (can be mashed or ground in suribachi mortar).
5.
Add Saikyo miso, and mix well.
<Notes>
- When simmering vegetables, keep the lid slightly ajar to let hot air escape from pot. If completely closed, bubbles produced by satoimo would likely spill over.
- If broth is reduced too much while cooking vegetables, add some water; if you do, taste the soup after adding miso and soy sauce, and adjust as necessary.
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