This is the right time to digg in soups. My fridge told me already what to use:
1 red bell pepper, bigger stripes, cut in pieces
1 carrot, peeled, halved, sliced
2 stalks cellery, slices
1 sweet potaoe, peeled, cut in small cubes
2 turnips, peeled, halved and sliced
4 big cabbage leaves, in bigger stripes, cut in pieces
1 onion, peeled, quartered and sliced
1 knob ginger, grinded
1 small red chili, sliced
2 tablespoons lean bacon cubes
and there were a few last cherry tomatoes and a few brown button mushrooms in the kitchen and some (handful) edible chrysanthem leaves.
1 package instant dashi
2 tablespoon soy sauce
2 big dried shiitake (powdered in an electric grinder)
a few drops worcester sauce
I cut the vegetables in rounds, slices and cubes according their firmness.
First I roasted the bacon with carrots and cellery stalks in a dry pot - no need for additional fat, just stirring will do (me and my husband decided to cut off some of the fat intake). I added the onion and 1 minute later the quartered tomatoes and all the other vegetables but not the chrysanthem leaves. Than I added 1.5 liter of water and a package instant dashi and powdered shiitake, chili and ginger. I cooked the soup about 10-15 minutes: First brought to boil than simmered with a lid on, than I added the chrynthem leaves and turned of the heat after teting the cellery slices and carrots (soft enough but not mashy). I adjusted the seasoning with soy sauce and worcester sauce and let it sit a little for the flavours to develop. After 10 minutes the soup was done.
If you like miso, it is nice with just 1/2 teaspoon for each small soup cup. But it is also tasty without miso. Miso may cover the good vegetable and mushroom flavour a little too much.
|soup with miso|