Monday, December 13, 2010
Ever have one of those days where you feel a bit like this?
Yes, well I can relate. I just had one of those days, complete with a voice like Grover from Sesame Street (only it doesn't sound so cute on me). I whisper-read books to Nelle. I drank lots of green tea with lemon. I tossed. And turned. and couldn't. get. comfortable.
And then, I made this. My new cure for the common cold. A miso-based soup, with mushrooms and asparagus and egg and *chili*. You're going to love it!! And ok, maybe it's not technically a cure for the cold ... but it'll make you feel much more human. And that's a start.
In my case, the next day I sounded more like Morgan Freeman than Grover, and I even felt up to a coffee date with a friend. But before I could organise a vocal agent and make my millions doing Morgan Freeman gigs on the radio ... my very own voice returned. How sad, really. Maybe I shouldn't have made this soup after all ...
Miso Egg Drop Soup
10 min prep + 20 min cooking
4 c veggie stock
6 Tbs brown rice miso
1 strip kombu seaweed (optional)
1 - 2 Tbs butter
2 - 2 1/2 c mushrooms**, sliced
5 stalks asparagus, cut into bites
3 eggs, beaten
chilis (optional; to taste)
tamari or soy sauce, to serve
*As always, use organic when you can.
** I used Swiss brown mushrooms, but feel free to mix and match. Just try to include a non-button variety, as they tend to be more flavourful.
1. Heat the veggie broth + miso + kombu over med heat until just below a boil. Try your best not to boil it, as that decreases the nutrients you'll get out of the miso. Turn the heat down and simmer for 10 minutes.
2. Meanwhile, saute the mushrooms in the butter.
3. After 10 minutes of simmering, add the sauteed mushrooms and asparagus bites to your soup. Continue simmering for another 10 min, at which time your asparagus should be perfect - not too soggy and not too tough. The time will depend on your bunch, though, so adjust as necessary.
4. Remove the pan from heat and, while stirring the liquid around and around, gently drizzle the beaten eggs into the soup. It'll form long eggy strands that'll break up somewhat as you stir.
5. Serve with tamari and chilis, as you wish! Oh - remove the seaweed before you serve, or someone'll get an extra special mouthful ...
I made the stock, from veggie odds and ends. My organic egg drop miso soup cost me $9 to make - or $2.50 - $3 per serving.
Labels: Salads and Sides