In our winter magazine, we published the results of a survey about how our subscribers dealt with the trials of the last year. Many of you cooked and baked to cope and to spend time with your family and friends.
We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we will share more here on the blog each Friday.
Send your food and drink recipes to editor@spectator.org — and let us know what you think of any that you try out!
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Marvelous Miso Soup
2 Tbsp extra virgin olive oil
1 yellow onion, peeled and diced
1 Tbsp peeled fresh grated ginger, plus more for serving
4 cloves garlic, minced
2 celery stalks, thinly sliced
2 carrots, chopped or spiralized
1 (Japanese) sweet potato, chopped or spiralized (or 1 zucchini)
6 cups water
5 Tbsp white miso paste
1 cup shelled edamame, optional
7 oz cubed tofu
4 large stalks kale, stem removed and thinly sliced
Sea salt to taste
1 cup bean sprouts
3 green onions, thinly slicedNote: You can easily change the recipe to include or exclude any vegetables you like. I also like to add noodles, like angel hair.
Add oil to large pot set over medium heat. Add the onion and sauté until softened, about 5 minutes. Add ginger and garlic and sauté another minute. Add celery, carrot, and sweet potato if using. Sauté two minutes. Add water and bring to a simmer. Simmer until veggies begin to soften.
Carefully transfer one cup of warm water to a bowl and whisk in miso paste. This will help the paste mix into the water more easily. Pour miso water into the pot and stir to combine. Gently simmer until vegetables are cooked through. Add edamame, tofu, and sliced kale and simmer until kale has wilted, about one minute. Remove from heat. Add salt to taste. Top with bean sprouts and green onions. I like to grate a pinch more fresh ginger over the top of my soup, but that’s optional.
– William Wehrly
