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Pecan-Miso Vegetable Soup
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Rating : 0
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Brief Description
Deep flavor with minimal fat
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Main Ingredient
Winter Vegetables
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Category: Soups
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Cuisine: American
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Prep Time: 35 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 2/2/2013, Chef Danny Bowien, Mission Chinese Food, San Francisco, CA
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Tags:
Family Quick & Easy Restaurants Seasonal Vegetarian Heart-Healthy
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Notes:
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Posted By: wsjrecipes
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Posted On: Feb 02, 2013
Number of Servings:
Ingredients:
- 2 tablespoons - Olive Oil
- 1 - Onion cut into 1/4-inch dice
- 1 cups - Parsley chopped
- 12 - Shiitake Mushrooms trimmed and sliced thin
- 4 - Turnips cut into 1-inch cubes
- 1 pounds - Butternut Squash peeled, seeded, and cut into 1-inch cubes
- 1 pounds - Pumpkin peeled, seeded, and cut into 1-inch cubes
- 6 cups - Water
- 1 pinchs - Salt
- 5 cups - Watercress
- 1 1/2 tablespoons - Red Miso
- 3/4 tablespoons - White Miso
- 1 1/2 teaspoons - Shaoxing Wine or Sake
- 3/4 teaspoons - Mirin
- 1/4 cups - Pecans finely ground
- 1 cups - Pecans toasted, roughly chopped
- 1 tablespoons - Sesame Seeds toasted
- 9 - Boiled Chestnuts peeled and roughly chopped
- 2 tablespoons - Pickled Ginger
Directions:
1. In a stock pot, heat oil over medium heat. Once hot, add onions, parsley and mushrooms. Gently sauté until onions are translucent, about 3 minutes.
2. Stir in cubed vegetables and add 6 cups water or enough to cover vegetables by 1 inch. Season with salt, cover, increase heat to high and boil 5 minutes. Reduce heat to medium-high and simmer until vegetables are tender, 15 minutes. Uncover, add watercress and cook until just wilted, about 1 minute more.
3. Meanwhile, place red and white misos in a small bowl. Mix in wine, mirin and ground pecans until well-combined. Mixture should resemble loose peanut butter.
4. Stir 1 cup broth from soup pot into bowl containing miso mixture. Pour broth-miso mixture into soup pot and stir to combine. Season with salt to taste.
5. To serve, ladle soup into bowls and garnish with sesame seeds, chopped pecans, chestnuts and ginger.
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