PP Hinona Kabu Miso Soup

Chef: Cathy Katin-Grazzini, Cathy’s Kitchen

Makes: 3-4 Servings

Prep time: Overnight soaking plus 15 min

Cook Time: 20 minutes

Total Time: Overnight soaking plus 35 min

INGREDIENTS

• 1 clove garlic, sliced very thin

• ½” ginger, peeled and cut into fine matchsticks

• ½ cake of tofu (soft, silken firm), sliced into bite sized cubes

• ½ lg Japanese or juicing carrot, peeled and sliced in half lengthwise, then in ¼” slices

• 8 oz Shiitake mushroom, sliced, thin

• 1 kombu strip, can substitute a bay leaf

• 4-5 hinona kabu turnips, peeled or scrubbed to remove root hairs, sliced into ¼” on the bias, or ½ medium daikon sliced in half lengthwise and then into ¼” thick slices, or 1 medium watermelon radish, quartered and sliced in ¼” slices.

• 2 c packed hinona kabu turnip greens, or any tender, leafy green, cut chiffonade into ½” ribbons

• 1 bunch scallion, green and whites, cut on the bias into ½” slices

• 3 T mild white miso, or to taste

• Garnish: Scallion green tops, sliced thinly

DIRECTIONS

1. In two separate non-metallic bowls soak kombu and shiitakes, separately, each in 2 ½ c of water. Place in the fridge for 8 hrs. (overnight)

2. Discard kombu and reserve liquid. Remove shiitakes and reserve liquid. Separate caps from stems. Slice caps ¼” thick. Slice stems into matchsticks. Set mushrooms aside. Combine both broths (this is your dashi broth)

3. Heat dashi to gentle simmer. Add shiitakes and cook for 10 min. Add the scallion, garlic, ginger, turnips (or radish), and carrot, and simmer until vegetables are tender. Turn off heat and add the greens and gently transfer the tofu. Allow to steep for 5 min for all flavors to blend.

4. Add some of the miso to a ladle or small sieve: Dip ladle partially into the pot to allow some broth to mix in, stir with chopsticks to dissolve the miso, releasing it into the pot as you add more broth. If using a sieve, submerge it partially into the dashi, stirring with chopsticks to encourage the miso to pass through the mesh into the broth. Repeat until you reach desired strength and flavor. Very gently use the chopsticks to disperse the miso evenly throughout the soup.

5. Garnish with scallion greens, if desired, and serve immediately. Savor the aroma and flavor!

TIPS

1. Dashi is best eaten fresh. It will last a few days refrigerated, but it is best tom make only the quantity you need every time you make a batch of soup.

2. Only add the miso to the pot if you plan to consume all the soup in one sitting. Reheating or boiling miso will kill its microbes and reduce its health benefits. If you have more soup than you plan to use at once, ladle the soup into bowls and then add miso to each individually, about a teaspoon of the miso per bowl, or to taste.

Cathy Katin-Gazzini, a seasoned plant-based nutritional coach and chef, teaches the profound health benefits of plant-based nutrition, without oil, by working with patients to prevent, treat and often reverse their chronic disease conditions through lifestyle counseling, group immersion programs and her empowering cooking classes. Visit Cathy at her website, Facebook, Twitter, and Instagram.