Miso Soup + Seaweed Harvest for Outdoor Wedensday

"Tis the season to be jolly...." True, but wretched excess robs the body of strength and the mind of clarity. That's scary because the holiday season has only just begun and weeks of revelry remain before the firm resolve of the New Year kicks in. Eating sensibly can be difficult and its hard to find nutritional balance on holiday tables. Truth be told, I don't always look for balance, but I do watch what I eat. It's not a diet in the true sense of the word, but when I know dinner will be heavy, lunch will be light, sometimes very light. While I know there are celebrities who advocate regimes of fast and purge, that's not my style. I have to eat something. My something can be light and the portion can be small but it has to be there or my inner diva surfaces. Even I don't like her much. To keep her quiet, I made miso soup for lunch today. In Japan miso soup is a culinary staple. It is very light and usually served at the beginning of a meal. The soup, developed by Buddhist monks in the 7th century, was a favorite of Samurai warriors who chose it for its nutritional content. It is still a favorite in Japan today where it is called misoshiru. The soup is made with a stock called dashi and a soft miso paste. Other ingredients can be added according to whim or availability. Miso paste is made from a mixture of soybeans, a starch such as rice or barley, salt, a smidge of water and yeast. Fortunately, miso paste can be found in most large grocery stores. It comes in four forms: red, white, barley, and soybean. I use a commercially available white miso to make my soup. Unfortunately, I have to make my own dashi. While that's not hard to do, it requires some forethought and advanced planning. When I make it, I make lots and freeze it. If you are unable to get the ingredients for dashi, a vegetable or chicken broth can be used. I add very little else to my soup. I usually settle on a handful of green onions, some Wakame seaweed and tofu. While it is not necessary, I add tofu to "beef" up the protein content of my soup.







Wakame is an edible seaweed that can be farmed or harvested from the ocean. It is high in nutrients and low in fat and cholesterol and, when fresh, is a glorious leafy green in color. I have no access to fresh Wakame, so, I use a dried, dehydrated form. Today's recipe is a two step procedure. The first recipe is for dashi, a Japanese fish stock. The second is for the soup itself. I know it's hard to make something from scratch when dehydrated packets of it are available in grocery stores. I make my own to keep a handle on the sodium content of my soup. I hope you'll give this version a try. Here are the two recipes.

Dashi - Japanese Fish Stock

Ingredients:
4 cups cold water
1 (6-inch) piece konbu (edible kelp), cut into 2-inch pieces
1/3 cup bonito flakes (bonito is a member of the mackeral family)

Directions:
Put water and konbu in a pan. Let konbu soak for 20 minutes. Bring to a boil over medium heat. Stir in bonito flakes and remove from heat. Let sit for at least 10 minutes. Press and strain through a fine mesh sieve. Yield: 4 cups.

Miso Soup

Ingredients:
4 cups hot dashi (see above)
1/3 cup miso paste
1/3 cup sliced green onions
1 cup medium-firm tofu
2-1/2 tablespoons pre-soaked Wakame seaweed

Directions:
Bring miso to a simmer. Slowly spoon miso paste into soup. Do not boil. Stir in softened Wakame, green onions and tofu. Serve hot: Yield: 4 cups.

You might also enjoy these recipes:
Japanese Clear Soup with Carrots and Daikon Flowers - Kahakai Kitchen
Nabeyaki Udon - Tasty Trix
Vegetable Wonton Soup - Seriously Soupy
Soba Noodle Soup - The Hunger Struck
Chinese Egg Drop Soup - Curious Eats
Tom Yum Goong - Las Vegas Food Adventures

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Stracciatella - Roman Egg Drop Soup

From the kitchen of One Perfect Bite...This soup makes a delightfully easy and delicious light meal. It is not substantial enough for everyone, but most folks enjoy the soup as a separate course or as part of a larger meal. While this recipe is Roman, the Chinese and the Greeks have nearly identical soups in their repertoires and I sense we'd be in trouble if we try to assign the soup a country of origin. There's not much to this. It consists of a good broth into which eggs, mixed with semolina and grated cheese, are dropped. The eggs are stirred vigorously, causing them to break them into the characteristic flakes or shards that resemble rags. The rags, called straccetti in Italian, are what give the soup its name. Years ago, the soup was eaten at least once a week, but it popularity has waned in recent years. That's a shame. It is a lovely restorative soup. I hope you'll try it at least once. Here's the recipe.

Stracciatella - Roman Egg Drop Soup...from the kitchen of One Perfect Bite

Ingredients:
2 quarts chicken broth
4 eggs
3 tablespoons freshly grated Parmigiano
1 tablespoon very finely minced parsley (optional)
3-4 tablespoons semolina (optional)
A pinch of freshly ground nutmeg (optional)

Directions:
1) Combine eggs, semolina, grated cheese, parsley and nutmeg in a small bowl. Add a ladle of cold broth and beat mixture lightly with a fork or whisk.
2) Bring remainder of broth to a boil. Add egg mixture all at once, stirring vigorously with a whisk or fork so as to break egg mass into small flakes or shards. Simmer for another 2-3 minutes, stirring constantly, and serve, passing additional grated cheese. Yield: 6 servings.

You might also enjoy these recipes:
Lemon Soup - 400 Calories or Less
Soupa Avgolemono - Living the Gourmet
Chinese Egg Drop Soup - Sea Salt with Food
Mushroom Egg Drop Soup - Simply Life
Stracciatella alla Roma - Memorie di Angelina
Enoki Miso Soup - Indonesia Eats
Avgolemono - One Perfect Bite
Ginger Egg Drop Soup - White On Rice Couple

Double Celery Soup

From the kitchen of One Perfect Bite...This is a light soup, but it is also substantial enough to be filling. A bit of a contradiction I know, but it really is a perfect soup to fill stomachs while bridging the seasons. When it's too cold for gazpacho, but too warm for a heavy bean soup, you'll be glad to have this recipe in your rotation. I must admit this soup surprised. I made it only because a neighbor had left celeriac on our porch and I had to figure out a way to use it. I have a handful of food writers that I go to when I'm exposed to new ingredients. Patricia Wells is one of them, and, sure enough, she had just what I was looking for. You can have this soup on the table in a little over an hour. You'll be delighted with it's flavor and its texture and you'll be especially pleased by how quickly it comes together. Celeriac, or celery root, is not always available in my community, so I snatch it up when I can get my hands on it. The root doesn't freeze well, but the soup does, so I usually make a double batch to assure I have some on hand. While there are herbs that add to the length of the ingredient list, the soup is made with just four real ingredients. It has made it to my top ten (soup) list and that doesn't happen often. I hope you'll try it. I know it sounds bizzare, but it is really, really good. Here's the recipe.

Double Celery Soup...from the kitchen of One Perfect Bite, courtesy of Patricia Wells

Ingredients:
1 medium celery root (about 1 pound) peeled and diced
10 celery ribs, cubed
3 leeks (about 9 ounces) trimmed, well rinsed and cut into thin rounds
Bouquet garni: 1 large sprig of thyme, 3 bay leaves, several sprigs of parsley, tied with a string
2 quarts (2 liters) chicken stock
Salt and freshly ground pepper
A handful of chopped fresh herbs for garnish: including chervil, chives, flat-leaf parsley

Directions:
In a large saucepan, combine celery root, celery, leeks, and bouquet garni. Add stock, and season gently with salt and pepper. Bring to a simmer over medium-high heat.Simmer until the vegetables are soft, about 25 minutes. Adjust the seasonings. Pour into warmed shallow bowls. Sprinkle with the chopped herbs and serve immediately. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Roasted Butternut Squash Bisque - Petit Foodie
Pumpkin, Barley and Sage Soup - Noble Pig
Roasted Pumpkin Soup - Gourmet Girl
Creamy Tomato Basil Soup - Louanne's Kitchen
Tomato Leek Soup - Living the Gourmet
Creamy Tuscan Bean Soup - Italian Food Forever

Zuppa di Finocchio - Creamy Fennel Soup

From the kitchen of One Perfect Bite...I'm still able to buy fennel very cheaply. Last weekend I bought several large bulbs to try an idea I'd been mulling over. I wanted to make a creamy fennel soup that had an unmistakably anise flavor, but had the same grainy texture as a properly made potato soup. How hard could it be? I set to work and did the requisite dicing and slicing and had my pot on the stove in 30 minutes. In addition to fennel, the pot contain a large potato to help with thickening, some celery and, most importantly, finely ground caraway seeds to boost the anise flavor. I let the contents of the pot simmer for about an hour, then pureed the contents of the pot using an immersion blender. I thinned the soup with light cream, garnished it with fennel fronds and served it warm with seeded rye croutons. It was really good and I'll definitely be making it again. I gave it an Italian name to give it more panache. I thought some of you might enjoy the recipe. Here's how it's made.

Zuppa di Finocchio - Creamy Fennel Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons olive oil
3 large fennel bulbs, trimmed, cored and coarsely chopped
1 (8 to 12-oz.) large Idaho potato, peeled and coarsely chopped
1 large celery stalk, coarsely chopped
1 teaspoon chopped garlic
1/2 to 1 teaspoon teaspoon pulverized caraway seeds
4 cups low-sodium Chicken broth
1 bay leaf
Salt and pepper
1/2 cup milk
1/2 cup light cream
Garnish: fennel fronds

Directions:
1) Heat olive oil in a large (4 to 5-quart) pan. Add fennel, potato, celery, and garlic. Cover pan, reduce heat, and sweat vegetables until soft but not brown, about 10 to 15 minutes. Add pulverized caraway seed, chicken broth, bay leaf and salt and pepper to taste. Simmer, partially covered, for 50 minutes. Remove bay leaf
2) Puree soup with an immersion blender. Strain soup if desired. Ladle into bowls and garnish with fennel fronds. Serve with seeded rye croutons. Yield: 5 servings.

You might also enjoy these recipes:
Mussels in Fennel Cream Sauce - Blissful Bites
Fennel, Olive and Orange Salad - The Creative Pot
Fennel Roasted Carrots - Handle the Heat
Apple Fennel Salad - Jenny Learns to Cook
Bouillabaise de Poulet - One Perfect Bite
Raw Beet and Fennel Salad - For the Love of Food

Mushroom Galette

From the kitchen of One Perfect Bite...It's been a busy day. I've started working on the dishes that I'll be featuring while we are traveling and the first day of cooking is always daunting. I managed to get a lot done, but as the sun set I had a "Eureka" moment. Surrounded by plates of food, I had forgotten about dinner and nothing on my counters was suitable for an evening meal. I grabbed a pie crust from the freezer and mushrooms and cheese from the refrigerator and threw together this homely galette. It normally is a much grander affair. On a good day, wild mushrooms, sauteed with fresh herbs and shallots, are tossed with a premium blue cheese and wrapped in a cloak of puff pastry that's baked until the color defines rich golden brown. That didn't happen tonight. I took every shortcut imaginable, but there is an upside to this sad tale. It worked. If I hadn't had the good stuff, I never would have known that this wasn't the real thing. The recipe I pillaged belongs Joanne Weir who is one of my favorite foodies. She stays under the radar but her recipes are spot on and I love her style. I'm going to share her recipe for Warm Stilton and Mushroom Galette with you and let you guess where I took my shortcuts. Here's her recipe.

Mushroom Galette...from the kitchen of One Perfect Bite, courtesy of Joanne Weir

Ingredients:
Crust:
1-1/4 cups all-purpose flour, frozen in the freezer 1 hour
1/4 teaspoon salt
8 tablespoons ice cold butter, cut into 12 pieces
4 tablespoons sour cream
2 teaspoons lemon juice
1/2 cup ice water
Filling:
1/4 ounce dry porcini mushrooms
1 cup boiling water
2 tablespoons unsalted butter
6 green onions, white and green, thinly sliced
1/2 teaspoon freshly chopped rosemary
1/2 teaspoon freshly chopped thyme
1 pound cultivated or button mushrooms, thinly sliced
4 ounces Stilton or other blue-veined cheese

Directions:
1) To make crust: Place flour and salt in a food processor and pulse two times to combine. Add butter and pulse several times until most of the mixture is size of bread crumbs with a few pieces remaining pea sized. Dump mixture out onto a work surface in a pile. Spread it out a little. Make a well in center of mixture. Whisk together sour cream, lemon juice and water; add half of liquid to well. With your fingertips, mix liquid with dry mixture until large lumps hold together. Remove large lumps and repeat with remaining liquid, using as much liquid as needed to hold dough together. Refrigerate for 1 hour.
2) Preheat oven to 400 degrees F. Place dry porcini mushrooms in a small bowl, cover with boiling water and let sit 30 minutes. Drain mushrooms and reserve liquid for another use. Finely mince mushrooms and reserve.
3) In a large frying pan over medium heat, melt butter. Add green onions and cook, stirring occasionally, until soft, 5 minutes. Add rosemary and thyme and continue to cook 1 minute. Increase heat to high, add fresh and minced dried mushrooms and cook until mushrooms are soft and liquid from mushrooms has completely evaporated, 8 to 10 minutes. Remove from the pan and cool.
4) Roll dough on a floured surface to make a 12-inch circle. Place on a baking sheet. In a bowl, combine Stilton and mushrooms. Spread mixture over dough, leaving a 1-1/2-inch border around edges. Fold uncovered edge of pastry over mushrooms and cheese, pleating it to make it fit. There will be an opening in center of tart. Bake until golden brown, 30 to 40 minutes. Cool for 5 minutes. Slide galette onto a serving plate. Serve hot, warm or room temperature.
Yield: 6 first course servings.

You might also enjoy these recipes:
Roasted Vegetable Galettes - The Baking Barrister
Ham and Cheese Galettes - Chow and Chatter
Savory Galettes - A Yankee in a Southern Kitchen
Savory Goat Cheese Parmesan Galette - Use Real Butter
Cabbage and Mushroom Galette - Lisa is Cooking
Zucchini Galette - A Good Appetite