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MISO VEGETABLE SOUP WITH MOCHI CROUTONS
1 inch piece kombu, soaked until tender, diced
1 onion, large dice
1c. green cabbage, large dice
2c. winter squash
1c. parsnips, large dice
1c. rolled oats (optional)
6-7 c. spring water
2-3 tsp. barley miso
3-4 scallions, thinly sliced on the diagonal, for garnish |
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MOCHI CROUTONS
24, 1/2 inch cubes mochi
light sesame oil
Prepare the soup by layering the
vegetables in the order listed above. Top with oats and add water. Bring
to a boil, covered. Reduce heat to low and simmer until vegetables are
soft and oats are very creamy, about 40 minutes. Remove a small bit of
hot broth and dissolve miso. Stir gently into soup and simmer,
uncovered, for 3-4 minutes to activate the miso activity.
To make the croutons, heat enough
sesame oil to generously cover the bottom of a heavy skillet. When the
oil is hot, begin frying the mochi cubes until golden brown on all
sides, turning as they brown. Don't make the croutons too far in advance
of the soup being ready or they will get oily and mushy. You want them
crispy and fresh.
Serve soup garnished with fresh
scallions and several mochi croutons. Makes 6-8 servings.
Note: If you are not using oil in
cooking, you may heat a dry skillet and pan toast the croutons by
turning them one side to the next as each side softness and puffs.
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