Miso Soup With Broccoli And Sesame Seeds
This recipe is by Aveline Kushi from her book Complete guide to macrobiotic cooking.
1 large broccoli stalk
1 teaspoon dark sesame oil
1 quart spring water
1/2 cup toasted sesame seeds
1 1/4 tablespoons miso — up to 11/2
1 quart spring water
The rich flavor of sesame makes this a favorite in our household.
Separate the top of the broccoli from the stem and cut it into
flowerets. Slice the stem into 1-inch-thick pieces. Saute the broccoli
stems in the oil. Add water to cover the vegetable and bring to a
boil. Add all but 1/2 cup of the remaining water and cover the pot. Bring
to a boil, lower the heat, and simmer until the broccoli stems are
soft. To keep the broccoli flowerets green, pour the remaining 1/2 cup of
water into a separate pan and boil, uncovered, until their color begins to
deepen. Add the cooking water to soup but set the broccoli flowerets
aside. Thoroughly grind the sesame seeds in a suribachi. Add the miso to
the suribachi with the ground sesame seeds; then add 1/2 cup of the broth
from the pot and puree. Add the puree to the soup and simmer for a few
minutes. Serve, floating a few broccoli flowerets in each bowl.
Full title: Complete Guide to Macrobiotic Cooking, by Aveline Kushi and
Alex Jack
-Felix LOVES broccoli and really liked this soup , but wished that there was MORE broccoli. I really like the sesame seeds 🙂