Carrot soup with miso and sesame. I hadn’t meant for this soup to be so quintessentially early January — that would be, virtually fat free, dairy free, gluten free (miso dependent), vegan and the very picture of healthful do-gooding.
It’s about one cube of tofu away from earning a halo or at least being surrounded by singing cherubs. In fact, if you advertised a soup to me with all of those qualities, I’d probably run in the other direction because I am a dietary heathen, and I love butter, even if overdoing it in December now requires it in moderation. For the rest of time. In fact, the reason why I made this soup is because, in general, I don’t find carrot soups all that interesting and wanted to challenge myself to make one I’d love, and eat often.
I turned to one of my favorite dressing recipes for inspiration — the ginger-carrot-miso awesomeness most of us know from sushi restaurants — and decided to mash up a miso and carrot soup. This would go great with: These. Yam and Peanut Stew with Kale recipe on Food52.com. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 1,286 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. The Vegan Chef - Three Soul Sisters Soup - Vegan Recipes. 1 cup onion, diced 1 T. olive oil 1/2 cup celery 1/2 cup green onion, thinly sliced 1/2 cup red pepper, destemmed, deseeded, and diced 1/2 cup zucchini, diced 3 cups acorn squash (or other winter squash), peeled, deseeded, and cut into cubes 1 1/2 cups red skin potatoes, cut into cubes 1 T. garlic, minced 1 1/2 t. ginger, minced 3/4 t. salt 1/2 t. dried basil 1/2 t. dried oregano (preferably Mexican oregano) 1/4 t. dried thyme 1/4 t. ground pasilla chiles (or chili powder) 1/4 t. freshly ground black pepper 3 cups water or vegetable stock 1/2 cup cut corn 2 T. freshly chopped parsley 2 T. cornstarch or arrowroot 1/3 cup cold water 1 cup cooked red beans (or other beans of choice) In a medium pot, saute the onion in the olive oil for 2 minutes.
Add the celery, green onion, red pepper, and zucchini, and saute an additional 5 minutes to soften the vegetables. Yield: 2 Quarts Home | Recipes | Books | Bio | Links | Guestbook. Marcella Hazan's Rice and Smothered Cabbage Soup recipe on Food52. Author Notes: A technique for bringing out the hidden beauty in cabbage -- and a soupy, risotto-ish cure for the end-of-winter blues.
Adapted very slightly from Marcella Hazan's Essentials of Classic Italian Cooking (Knopf, 1992). (less)Author Notes: A technique for bringing out the hidden beauty in cabbage -- and a soupy, risotto-ish cure for the end-of-winter blues. Adapted very slightly from Marc (…more) - Genius Recipes Serves 4 to 6 people. Miso shiitake soba soup. To all of you who are snowed in… this is my attempt to send warm thoughts through the computer screen.
It’s not exactly balmy here, but it’s a far cry from the -11 degrees my weather widgets (and text message updates from my mom) are showing for tomorrow’s Chicago’s forecast. Yikes… This soup is full of warming healing ingredients (shiitakes, ginger, miso, etc)… and would be the perfect thing if you’re under the weather… figuratively or quite literally. Ingredients for the dashi: a piece of dried kombu, about 2x3 inches 4 cups water for the miso soup: 4 cups dashi 1/2 cup sliced shiitake mushrooms 6 oz. soba noodles (100% buckwheat if gluten free) 3-4 tablespoons white or shiro miso 1 teaspoon grated ginger 1/4 cup chopped scallions 1/2 cup tofu cubes (firm tofu) 4 baby bok choy pieces, coarse stalks thinly sliced a few teaspoons soy sauce or tamari serve with: shichimi or a pinch of chile flakes (optional) sprinkling of bonito flakes (optional) ponzu, on the side Instructions Notes. How to Make Any Puréed Vegetable Soup in 5 Steps.
Here at Food52, we love recipes -- but do we always use them?
Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Set your abandoned vegetables free, in just 5 steps. It’s six o’clock, you’re just coming home from work, and a plan for dinner is about as distant as the grocery store is from your front door. (Even if your front door is a grocery store, it's too far. The ingredients for any puréed soup are probably languishing in your crisper drawer right now -- have a head of cauliflower? How to Make Any Puréed Vegetable Soup in 5 Steps 1. 2. 3. 4. 5. Still want a recipe? Vegetable Soup with Sriracha, Lemongrass, and Tofu.
Chicken Soup with Root Vegetables.