Pecan-Miso Vegetable Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Deep flavor with minimal fat

    Main Ingredient:

    Winter Vegetables

    Category:  Soups

    Cuisine:  American

    Prep Time: 35 min

    Source

    WSJ Off Duty, 2/2/2013, Chef Danny Bowien, Mission Chinese Food, San Francisco, CA

    Posted By:

    wsjrecipes

    Posted On:

    February 2, 2013

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