It’s clear that I’m a Miso convert. It’s also clear that Tinicum CSA root vegetables go well in a miso soup. Here’s a variation on this soup that I think you’ll enjoy. It also demonstrates how one can add kale to pretty much any recipe thereby gaining healthy nutrients and improving the overall value of the meal. This is a great winter recipe that probably keeps the colds away. Give it a try!
1. In a medium or large sauce pan, begin sautéing onion and garlic in olive oil on low heat. You’ll stir this occasionally to keep from burning.
2. Chop up the potato into bite size pieces. This purple potato looks really neat.
3. Peel and chop celeriac. Add it to the already cooking onions & garlic.
4. In a large cast iron frying pan, start sautéing the potato. After a few minutes, add the rest of the chopped up roots. Cook until browned but still al dente.
5. While the roots are frying, add about a cup of water to the onion, garlic, celeriac mixture. This will prevent it from burning and imbue the soup with superior flavor.
6. Ladle out some of the water into a bowl and mix in 2 tablespoons of miso. This will make it much easier to evenly distribute the miso into the soup right before you’re about to serve it. Since the miso, is a live food, filled with beneficial bacteria, you want to avoid overheating it. By adding it to the soup near the end of the cooking process you’ll keep it alive.
7. Once the roots seem ready, add them to the sauce pan, add an additional 5 of cups of water, and tear kale off of stems and stir them into the soup.
8. After a couple of minutes of simmering, turn off heat, and stir in the miso water.
9. Serve with a sandwich or whatever else you want to eat!
Optional: You could peel and chop up a winter squash, like butternut squash, and cook that down into the soup too.