Tag Archives: soup

Soup Part Two: Onion

Tuesday 19 January 2010 at the Macrobiotic Cooking Club

Time can turn simple ingredients spectacular. Miso, sourdough bread and onion soup are all examples of this phenomenon. Last week at cooking club we made onion soup, “French” style, by caramelizing the onions long and slow.

Cutting the Onions

There are many fine ways to cut an onion. How you choose to cut your onions should depend on how you’ll cook them. If you want the onions to disappear into the dish, mincing or grating them works well. For crunchy quick-cooked onions, thick slices are ideal.
For onion soup, make thin uniform slices. They’ll caramelize evenly. The onions shouldn’t totally dissolve into the soup, but they shouldn’t hang six inches off the spoon either. For short curves of onion, use the technique I learned from the chef at Rico’s:

1. Cut both ends off the onions, and cut the onions in half vertically. Peel each half.

2. Now slice each half vertically, rather than horizontally, into thin pieces. All of the pieces should wind up the same size, as opposed to when you cut horizontally and the slices on the ends are smaller than the slices in the middle.

Use a sharp knife when you cut onions; the layers will separate maddeningly under a dull blade.

Caramelizing the Onions

Start with a generous pool of oil in a heavy, hot pan. Toss in the onions, stir them up and sprinkle on some salt before you close the lid. Use just a small amount of salt, remembering that the onions shrink a lot and so the salt will concentrate.

Keep the closed pot over high heat, opening it occasionally to stir the onions. They will start to get softer, smaller and more see-through. If you are stirring them often enough, they will gradually turn light gold brown, then darker and darker. At this point, leave the lid off the pot and turn down the heat to a more moderate level. When you stir, the moisture from the onions will at first be enough to clean any brown bits from the bottom of the pan. After a while, the onions will lose enough moisture that you will have to add water or stock as you stir.

This is where the French onion style comes in.
Each time the onions threaten to burn on the bottom of the pan, stir them and add a ladle-full or so of stock (or water) to clean the browning parts off the bottom of the pan. Incorporating this browned onion residue also incorporates the deep, rich and sweet flavor associated with onion soup.

Continue cooking, then stirring and moistening, then cooking, then stirring and moistening, until the onions are very dark brown. They will reduce in volume to perhaps 1/10th of their original volume. The whole caramelizing process may take two hours, for really dark brown rich soup. Be patient.

Once the onions are caramelized, all you have to do is add the rest of the water or stock and let it simmer for a little while to infuse the flavor. The result is dark as beef stock and nearly as ‘meaty’ but sweeter, too.

French Onion Soup
6-8 servings
This is based loosely on a recipe from Mother’s macrobiotic cookbook, “The Macrobiotic Way” by Michio Kushi

10 sweet yellow onions, medium sized
1/4 cup toasted sesame oil, or more to taste
sea salt
1 pound fresh shiitake mushrooms, more or less to taste
tamari soy sauce
1 bunch scallions (green onions), garnish

1. Peel the onions and slice them into thin, even pieces. Heat a large, heavy soup pot and add 3 Tablespoons toasted sesame oil. Add the onions with a pinch of salt and caramelize them according to the instructions detailed above.

2. Meanwhile, remove the stems from the mushrooms and slice them as you wish. Heat the remaining Tablespoon of oil in a separate soup pot and cook the mushrooms, stirring, until they are brown. Add 3 quarts of water, more or less, to the mushrooms. Simmer over low heat, tasting periodically and seasoning with tamari as you caramelize the onions. Use this liquid to deglaze the onion pan, as detailed above.

3. When the onions are fully brown, add all of the mushroom broth (including the pieces of mushrooms) to the onion pot and allow the mixture to simmer at least 1/2 hour. Add more tamari or sea salt as needed. It shouldn’t taste like soy sauce, but the tamari soy sauce lends a unique ‘brown’ flavor that sea salt lacks.

4. Garnish the soup with thin-sliced scallions atop each bowl. Float croutons in the soup if you like. Or, eat it as we did, with fresh crusty sourdough to dip in the broth.

At Meeting Thirteen of the Macrobiotic Cooking Club, we accompanied that onion soup with the following:

Buckwheat Sourdough

Butter and Red Leaf Salad, with
Quick Pickled Cucumbers and Radishes, Blanched Snow Peas and
Orange-Sherry Vinaigrette


Soup Part One: Miso

Tuesday, 12 January 2010 at the Macrobiotic Cooking Club

There are certainly more solid parts per million in my breakfast French press than in a bowl of miso broth. But, coffee isn’t broth, no matter how thick, and so miso remains the simplest, most energizing soup I know.

The traditional base for miso soup is dashi, which is made from bonito (flaked dried fish) and seaweed. Its flavor is delicate and delicious. Aveline Kushi writes that, ideally, soup does contain both sea vegetables and either miso or tamari, “which simulate the salty composition of the ocean from which primitive life evolved.” (Aveline Kushi’s Complete Guide to Macrobiotic Cooking for Health, Harmony, and Peace).

Don’t let dashi-making deter you, though. Use good unpasteurized miso (typically sold in 4- to 16 oz. tubs or jars from refrigerated cases in health food stores) to turn even plain water into a satisfying soup.

Ryan taught me the best way. My cookbooks have recipes for batches of four or more helpings, but if you’re cooking for one or two it’s better to soup miso by the bowl. Made with rough and aged South River miso, this broth is the most satisfying light meal there is. Serve it with thick bread or brown rice.

Simplest Miso Broth
per bowl

1-3 teaspoons miso
boiling water, left to cool for a few moments
scallions, rinsed and sliced thin (green and white parts)

1. Put the miso in your soup bowl and mix in a little warm water to soften it. Gradually add more water until the miso is the texture of mustard. (This should take less than 1/4 cup water).
2. Add hot water, a few moments off the boil; use as much water as you want soup. Stir the diluted miso and the water together and top with sliced scallions.
Note: The amount of miso depends on your taste, the type of miso you are using, and the amount of water. Only experimentation will determine the amount you’ll like best.

Seasoning With Miso

Besides making a meal on its own, miso is good for seasoning any soupy dish or broth you have. We mixed miso into the seitan cooking water last week at cooking club. The seitan was cooked in broth seasoned with tamari and dulse, tasting like the sea, and just a couple of teaspoons of chickpea miso made it into soup.

Soften miso as for soup, and add it to cooked beans for a savory treat. Miso may also be diluted and poured over greens or other vegetables as they cook, although it is best not to boil miso if you can help it. When miso boils, the flavor doesn’t change but the living ferment is destroyed.

Consider the saltiness of miso when seasoning with it. Some dishes may require both sea salt and miso for the proper flavor, while others will taste just right with only miso. Try some of your miso plain or on a slice of toast to find out just how salty it is.

The reason for diluting miso with a little of the water before adding it to soupy dishes is, if you do not dilute the miso it stays lumpy. The Sous Chef at Pure Food & Wine used to add wads of hatcho (soybean) miso to family meal soups, for heartiness. He did not temper the miso, though, so the soup was mostly bland but with biggish lumps of concentrated salty flavor in a few of our bowls.

Besides Chickpea Miso in Seitan Broth, at the Twelfth Meeting of The Macrobiotic Cooking Club, we had:

Carrots Baked Fish Style
Rolled Sushi with Seitan, Cucumber and Sprouts
(Green Tea)

…and Nightshades

Tuesday, 17 November 2009
Barry, Kim, Laura, Emily, Miles, Ryan and Hilary cooked it off.

What Little We Know About Nightshades
I am still trying to develop a stance on the use of nightshade vegetables. As far as I can tell, the nightshade vegetables (eggplants, potatoes, tomatoes and all kinds of peppers) are the least poisonous parts of a large family of toxic plants. You will almost certainly not get sick from eating a potato or two, but I do believe in the potential of nightshade vegetables to have a mild and cumulative effect on health. Plants in the nightshade (Solanaceae) family contain the alkaloid nicotine as well as the glycoalkaloid solanine. Solanine is reported to, among other things, contribute to arthritis and reduce calcium absorption or leech calcium from the body. Nicotine (the drug in cigarettes–tobacco is also in the nightshade family) is clearly not desirable to someone following a strict macrobiotic diet. However, there are just as many reasons why you should include the nightshades in your diet. Potatoes, for example, have been a staple food for thousands of years, and Colorado grown potatoes are abundantly available most of the year. Therefore, while you may not feel it necessary to avoid nightshade vegetables altogether, it is important to be aware of them when planning a macrobiotic meal or menu.

Pickled Peppers with Olives and Capers
Despite their classification as nightshade vegetables, we enjoyed the strong taste of these crunchy pickled peppers stuffed with soft, salty olives and capers. Perhaps they fueled the cockrings conversation!

1 cup pickled sweet banana peppers
1 cup pitted Kalamata olives
1 cup red Alfonso olives
2 Tablespoons capers

Make a slice, lengthwise, down one side only of each pickled pepper. Leave the stems on. Shake out any pickling juice that may be caught in the pepper, and stuff each pepper with the pitted Kalamata olives. One to three olives per pepper.
Add capers to some or all of the olive-stuffed peppers. Arrange the peppers with the Alfonso olives and any remaining Kalamata olives on a serving tray and get after them while the dinner simmers.

Basic Millet
Birds like it raw, but millet is one grain that I typically toast in the pan before adding water to steam it. The cooked millet comes out very fluffy, quite dry and not as sweet as rice. Millet and winter squash are a classic combination. If you become interested in cooking with millet, you will want to experiment with many variations on Aveline Kushi’s Millet and Squash Loaf, in which diced winter squash is cooked with the Basic Millet and the mixture is then transferred to a covered baking dish and baked in the oven into a firm, slice-able but crumbly loaf which you can toast like bread. I suspect Souen’s ‘Cornbread’ is actually more technically something of a millet loaf with whole kernels of corn added to give the illusion that more corn’s involved.

2 cups millet
3 cups water
pinch, or two, of salt

Rinse the millet well using your favorite method for rinsing small irritating grains. I like to rinse mine in the cooking pot to minimize dirty dishes.
Place the rinsed and drained millet in the cooking pot over medium heat and stir continuously until it dries out and toasts to a golden color. Be careful it doesn’t burn around the edges of the pan where you aren’t stirring thoroughly enough. Turn down the heat if it does start to burn.
Add the water (any temperature) and salt to the toasted millet and bring to the boil over high heat. Cover the pot with a tight fitting lid, lower the heat as far as it will go without turning off and cook undisturbed for half an hour. Off the heat and allow the millet to sit, still covered, for 5-10 minutes before serving.

Red Lentil Dahl
Well worth the time we waited for the Yellow Split Pea Dahl that it replaced. Red lentils cook so quickly. Maybe they will be done in less than half an hour.

2 cups red lentils
olive or canola oil, as needed
1 onion, diced
1 stalk celery, chopped fine
1, 1 1/2″ piece fresh ginger root, grated
6 cups water, plus more as needed
1/4 cup, approximately, shoyu soy sauce
5 scallions, sliced, for garnish

Rinse the lentils and set them aside. Heat a little bit of oil in the dahl pot and saute the onion, adding the celery and ginger after a few minutes and cooking until all of the vegetables are tender. Add the lentils and water to the pot and bring to boiling, then reduce heat and simmer, covered until the lentils are cooked to a soft, smooth puree. Beating them with the wooden spoon helps to smooth the dahl near the end.
Once the lentils are soft, season to taste with the shoyu. Start with maybe 2-3 Tablespoons and increase as needed. Top each bowl of dahl with a few slices of scallion.

Carrots and Kombu
It sounds attractive. Once you soak the seaweed it gets slimy and slippery and is not so easy to make look good. Cutting the carrots into thinner pieces makes it easier to tie the seaweed around them but sacrifices the simplicity of plain round carrots. Two things might satisfy the high hopes I had for this dish: wrapping the carrots in wakame (a thinner seaweed than kombu), and, tying them with the dried gourd strips as Aveline Kushi recommended in the original recipe for Carrot Kombu Rolls.

photo by Barry

1, 2 oz. package dried Kombu seaweed
5 medium-large carrots
water, as needed

This whole recipe is easier said than done. Soak the kombu in water until it is pliable and easy to slice. Cut the carrots into manageable lengths. Wrap kombu around the carrots and secure it with more kombu, cut into thin strips for tying. There very well may be carrots left over after all of the kombu is used. Put the plain carrots, the wrapped carrots and the seaweed soaking water into a cooking pot with enough additional water to cover all of the carrots. Simmer, covered until the carrots and kombu are tender. Save the cooking water; you can make it into miso soup.

Pear Crisp
Another winning dessert from Aveline Kushi’s cookbook. Did she mistakenly title the breakfast foods chapter as desserts? The topping tastes like granola. We were not quite sure what kind of rolled grain was in Mother’s cupboard but it turned out good!

2 Tablespoons arrowroot flour
Pinch sea salt
1/4 cup spring water
6 ripe pears, washed, sliced and cored
1/2 cup walnuts
1 cup rolled grain flakes (what you have) or just rolled oats
2 Tablespoons brown rice syrup

It is important to only use 5 pears in the recipe so that everyone can have a taste of the sixth pear raw.
Grease a baking dish with canola oil and heat the oven up to 375 degrees.
Toast the walnuts and the grain flakes, separately, in a small skillet on the stove top. Stir them often or continuously so that they do not burn. Set them aside to cool a bit while you prepare the pears.
Combine the arrowroot, salt and water in a bowl and toss the 5 sliced or chopped pears in that. Spread the coated pears into an even layer in the prepared baking dish.
Chop the walnuts and combine them with the grains and the rice syrup to make a crumbly mixture. Distribute the crumb dough evenly over the pears in the baking dish. Cover the dish and bake 20 minutes. Bake 5-10 minutes more once you remove the cover in order to brown and crisp the top.

We accompanied this meal with fresh Spiced Apple Cider that Emily and Miles brought, red and white wine and beer.

Saeurkraut’s Ready

Tuesday 3 November 2009

Laura and Kraut

Dividing up the Week-old Sauerkraut

We tasted the fruits of last week’s laborious cabbage-boxing. The sauerkraut did get a few specks of mold on the top, which were easy enough to pick off. The top layers were lighter in color and tasted more salty than those below. The more or less salty sauerkraut was good for topping Whole Grain Crackers with Tofu Spread and snacking on while we cooked. Why would saltier kraut mold more than less salty kraut? Perhaps the ‘friendly bacteria’ (lactobacilli) are even better than salt at preventing spoilage. The four little cabbages we krauted made about 8 pints of dark magenta sauerkraut.

Autumn, Kim and Barry joined Laura, Ryan and Hilary to make the following cabbage accompaniments (all based on recipes from Aveline Kushi’s Complete Guide to Macrobiotic Cooking for Health, Harmony and Peace):

Creamy Onion Miso Soup
Ms. Kushi slices her onions to delicate lotus effect and recommends cooking them until they are not yet falling apart. The onions are happily forgiving even if halved and cooked a good long while. The quart of water in this recipe will make enough broth for six small bowls of soup, with onions to spare. Should we increase the water for more broth next time?

7 onions
2 teaspoons toasted sesame oil
3 cups water plus 1 cup additional water
3 Tablespoons whole wheat flour
3-4 Tablespoons white miso or to taste
1-2 Tablespoons fresh Italian parsley, chopped

-trim the ends of the onions, peel and halve them; dice half of one onion and set aside
-slice once vertically not-quite-through each half of onion (this will not produce the elusive lotus blossom onions but will make it easier to fit them on a soup spoon)
-heat half of the sesame oil in a soup pot and saute the diced onion until lightly browned; place the onion halves, cut-side-down on top of the browned onion and add three cups of water. Bring to boiling then reduce heat and simmer until soft or falling apart as you like.
-meanwhile, toast the flour in the remaining oil to brown it; it will smell toasty but be careful not to burn it. Allow to cool slightly before adding the reserved one cup of water and combining until smooth (I used a fork to mix it in a small soup bowl)
-add the flour mixture to the soup pot and keep it simmering to thicken
-soften the miso in a small bowl with some of the soup broth, and add it to the pot just before serving; garnish each bowl with chopped parsley

Whole Grain Crackers
The idea of homemade crackers makes people repeat or exclaim the title of this recipe out loud.

1 cup course bulgur/cracked wheat
water, as needed
1 cup whole wheat flour
1 cup sesame seeds, toasted
zest of one orange
1 teaspoon salt

-soak the bulgur for an hour or more, adding a little more water if you don’t add enough at first
-mix the flour, sesame seeds, zest and salt with the bulgur and more water as needed to make a spreadable dough
-dust a jelly-roll type pan with cornmeal and overturn the dough bowl to deposit the entire wad of dough onto the pan. Our pan must have been about 9×13” or a little bigger.
-spread the dough into an even layer, dipping your hands into a bowl of water to prevent sticking
-use a butter knife to score the dough and punch holes into each cracker with the tines of a fork
-bake for 20 minutes or so at 450 degrees; check every five minutes after the first ten and bake them until they are browning and they seem crispy, remembering that they will get more crispy as they cool and they are good softish too

Tofu Spread
Sort of the consistency of ricotta. Ms. Kushi calls it ‘Dressing’ but I don’t think so.

2 cakes firm tofu
1 to 1 ½ teaspoons salt, or to taste
2 teaspoons tahini, or to taste
2 Tablespoons grated onion

-boil the tofu for around 5 minutes; it is supposed to float to the surface of the water when it is done but it may or may not
-grind the tofu in batches in the suribachi until it is very smooth. Be patient
-combine all of the ingredients, adding salt to taste. It is fairly salty. Sometimes we have added fresh dill

Boiled Collard Greens with Ginger-Tamari Sauce
We couldn’t find mustard greens but the collards were good this way too. It is a really simple sauce to pour over greens cooked how you like. The thing about greens is, they are just so good. You really don’t have to do much. This large batch served six.

3 bunches collard greens
½ cup tamari
½ cup water
1 -2 teaspoons grated ginger, or more to taste

-remove the stems from the greens; wash and slice the leaves
-cook the greens in a little boiling water until they are bright green and tender
-combine the tamari with the water and ginger and spoon this sauce over each serving of greens

Above dishes served with bancha, red wine and homemade red sauerkraut. We ate the flesh of that sweet orange while we cooked.

meeting number two:

Tuesday 27 October 2009

Laura, Ryan and Hilary joined by Barry, Kim, Emily and Miles.
The following, besides the red sauerkraut, served exactly seven with nothing left over

Red Cabbage Sauerkraut
with plans to let it ripen a week and try it with caraway next time; directions taken from Sandor Katz’ Wild Fermentation

4 smallish organic red cabbages
sea salt

-remove the outer leaves from the cabbages and save them for a cooked dish; cut off the stem and chop or slice the cabbage fine, then repeat with remaining cabbages
-put the sliced or chopped cabbage into a bowl, some at a time, and sprinkle moderately with sea salt; punch and knead the cabbage until it gets softer and juicy
-pack the juicy cabbage into a clean gallon glass jar, as tightly as you can by hand
-once all the cabbage is packed into the jar, clean off the rim and push all the little bits of cabbage down into the jar. Fit a heavy (fill it with water to add weight) bottle or jar into the larger jar to weight down the cabbage, and cover the entire operation with a clean cloth secured at the mouth of the large jar with a rubber band or string
-allow to sit from 3 days to several weeks or more (longer in cold weather). If the juice from the cabbage is not covering the top of the cabbage by the next day, or if some evaporates over time, just supplement it with some salty water

Azuki Bean Soup
Beans simmering, Emily slicing carrots and all of us wondering how long until it’s done. We should have started sooner. A double batch of Aveline Kushi’s recipe. Try allowing 3 or more hours to make a really soft-beaned soup.

2 cups dry azuki beans
2 yellow sweet onions, sliced
3 carrots, sliced diagonally
2” piece of kombu seaweed, soaked 5 minutes and drained
sea salt
tamari soy sauce
fresh Italian parsley

-the beans soaked about an hour before we began; then, brought just to the boil, drained and rinsed in cold water and covered again by about an inch with cold water
-bring beans to boiling a second time, lower heat and simmer for an hour to an hour and a half; meanwhile preparing the other vegetables and the seaweed
-place the onions, carrots and partially cooked beans into the soup pot with the kombu and enough water to cover by about 2 inches; bring to the boil then reduce heat and simmer, covered for a half hour or more, adding sea salt (¾ teaspoon?) when the beans are getting soft
-when the beans are totally soft, add tamari (a teaspoon or two); serve garnished with chopped parsley

Quinoa, Kamut and Shiitake Mushrooms
Leftovers made remarkable with mushrooms

4 cups, approximately, leftover cooked grains (quinoa and kamut or others)
1-1 ½ cups chopped shiitake mushroom caps
olive oil
sea salt

-heat the olive oil in a small pot and saute the mushrooms, adding salt to taste, until browned
-add the leftover grain to the pot along with about a fourth cup of water and additional salt if needed and stir to distribute the mushrooms throughout; cover the pot and steam over lowest heat for 10-20 minutes, or until the grains are heated through
-allow the pot to sit, off the heat and covered until ready to serve

Steamed Garden Turnips
By Mother. We all secretly wanted the last one.

15-20 small fresh-pulled turnip roots
fresh Italian parsley
Earth Balance buttery spread

-clean and peel the turnips and cut into halves or quarters; place into steamer basket with cold water in the steamer pot below and cover
-bring to boiling over high heat, then reduce heat to low and steam 20-30+ minutes or until they are tender to your liking
-serve the turnips hot from the steamer with chopped fresh parsley and buttery spread

Above dishes served with Bancha, “Rainwater” Madeira and homemade white cabbage sauerkraut

Menu for Next Meeting (Tuesday, 3 November, 2009)

-Whole Grain Crackers
-Boiled Mustard Greens with Tamari Ginger Sauce
-Tofu Dressing
-Creamy Onion Miso Soup
-Homemade Red Sauerkraut

first meeting of the macrobiotics cooking club

Meetings will be every Tuesday, 6-9 pm. Cooking macrobiotic recipes from Aveline Kushi’s Complete Guide to Macrobiotic Cooking for Health, Harmony and Peace and our heads.

Tuesday, 20 October, 2009
Attended by Laura, Ryan and Hilary, we made:

Inaugural Brown Rice
Without a pressure cooker, soaking the rice for a couple of hours before cooking will make a noticeable difference. Wash the rice and soak it directly in the cooking pot with the measured cooking water.

1 ½ cups organic short grain brown rice
2 cups cold water
1 teaspoon tamari soy sauce

-rinse the rice in cold water several times and drain; place in small heavy pot (2 quart capacity?) and cover with the measured 2 cups cold water
-place the rice pot uncovered over high heat and bring to boiling; add tamari, cover the pot with a tight-fitting lid and reduce heat to lowest heat possible. I stack two burners to bring the pot farther from the flame; another option is a flame diffuser or just stick with the basic lowest heat possible
-cook rice 50 minutes to 1 hour without opening the lid (the timing depends on how low you can get the heat—lower heat means the rice can cook longer without scorching on the bottom and the texture is better). After 50 minutes open the lid and fluff rice, recover for 10 minutes off the heat before serving.

Roasted Buttercup Squash

½ a large buttercup squash
canola oil

An unspecific recipe: the oven was about 375 degrees, half a squash cut into 6 wedges and rubbed with a tiny amount of oil. Roasted skin-down on a baking tray until soft. I added some water to the tray near the end of roasting when the squash seemed to be drying out, but the ends of each wedge were still sort of sharp.
Use little enough oil that it is not noticeable when eating; no salt is necessary. They took half an hour or more to soften.

Charred Collard Greens
Ryan’s humble dish which satisfied our greens appetite.

1 bunch collard greens
olive oil, about 1 Tablespoon
sea salt, ¼ teaspoon or more to taste

-wash the greens and cut off the stems
-heat olive oil in small skillet and, when hot, add the greens all at once; cover and cook until bottom layer of greens are charred and top layers are wilting and bright green
-stir the greens, add salt and about ¼ cup water and continue stirring over high heat until all of the greens are soft and the water has evaporated (add more water if needed)

Braised Roots with Ginger
Laura chopped the roots and hid the salt.

3 carrots
2 golden beets
2” piece fresh ginger root, peeled and grated
½ cup apple cider
pinch sea salt
1 teaspoon tamari soy sauce, more to taste
1 ½ teaspoons kuzu

-course chop the beets, chop the carrots into slightly larger pieces than the beets; place into large pot with grated ginger and pour the cider over, adding water to nearly cover the vegetables
-add sea salt to the pot and bring to boiling; cover, reduce heat to lowest possible and simmer until vegetables are just tender (check every 5 minutes after 20); remove lid and add tamari
-grind the kuzu and add cold water to dissolve; pour into the root pot and simmer uncovered until sauce thickens

Basic Miso Soup
From Aveline Kushi’s book; made with 3 year barley miso and addition of tofu

2 small onions, sliced
1 strip wakame, rinsed to soften and chopped
1 quart water
1/3 cup small cubes firm tofu
3-4 Tablespoons barley miso
2 scallions, sliced

-place onions and wakame with water in the soup pot; bring to boil, lower heat and simmer 20-30 minutes to soften onion. Add tofu at the end of cooking.
-add soup liquid to the miso in a small bowl to soften the miso; add softened miso to the soup, warm for a couple of minutes without boiling and off the heat. Garnish each bowl with the scallions. Makes 5-6 small bowls’ soup.

Above dishes served with homemade sauerkraut, roasted tea, lotus blossom green tea.