Miso Soup With Dandelion And Bok Choy
This Lovely recipe is from “The Kind Diet”-by Alicia Silverstone
1/4-1/2 Cup onion, cut into a large dice
1 Whole scallion, roots and all sliced thinly on the diagonal
2″ Piece dried wakame, cut into small pieces with scissors
1 Tsp sesame oil
2″x4″ piece brown rice mochi, quartered
Shoyu
1/4 Cup diced rutabaga
1/4 Cup diced green cabbage
2 Large bok choy leaves, white and green parts chopped separately
11/2 Teaspoons barley miso
11/2 Tsp mellow white miso
5-7 dandelion leaves, leafy parts only, cut into bite sized pieces
1 Sheet nori
Bring 21/2 Cups water to a boil in a medium pot. Lower the heat, and add onion, scallion, and wakame. Simmer while you prepare the mochi.
In a skillet, heat the oil over medium-low heat. Add the mochi to the pan, cover, and cook for 3 to 4 minutes, checking to make sure the mochi doesn’t burn. Flip the mochi, drizzling each side with a couple of drops of shoyu. Cover the pan, and cook for 3 to 4 minutes longer. The mochi is done when it expands and begins to look puffy.
While the mochi cooks, continue adding vegetables to the soup. Start with the rutabaga. When it has simmered for 5 minutes, add the cabbage and white part of the bok choy. Simmer for 1 minute. Place the miso in a small cup, stir in a few tablespoons of the soup broth , and then add it to the soup. Simmer the soup for 2 minutes, making sure not to boil the miso. Stir in the dandelion greens and the green part of the bok choy just until wilted and still bright green. Remove the pot from the heat.
To serve, ladle the soup into small bowls. Rip the nori into bite sized pieces, and sprinkle on each serving. Top with a fried mochi square.
-This is a lovely soup. A little bitter. I added an extra cup of water because I found it needed more broth.