For a recent demo at the farmers’ market, Shimbo improvised a beet soup dolloped with miso. “Some people said ‘Oh, I don’t like miso,’ and some said, ‘I don’t like beets,’ but when they tasted this soup, they all said, ‘Wow-wow.’” We bet you will, too.
Makes 4 servings
- 8 medium purple beets (1 lb), peeled and cut into chunks
- 4 1/2 cups kelp stock or vegetable stock
- 1 cup (3 1/2 oz) 1-inch thick sliced white part of leek or yellow onion, sliced into chunks
- 1 tablespoon olive oil or canola oil (preferably organic, non-GMO)
- 1 1/2 tablespoons medium-aged, light brown miso (Miso Master Mellow Sweet Miso is recommended)
- 1/2 teaspoon Japanese or Colman’s mustard powder
- 1 tablespoon finely julienned parsley
- Rice vinegar
- Sea salt (Maldon works well for finishing)
- Sugar (Clean Plates better-for-you recommendation: coconut palm sugar)
In a medium pot place the kelp (or vegetable) stock, leek and beet pieces and put it over medium heat, covered with a lid. When boiling, decrease the heat to medium-low and cook for 25 minutes or until the vegetables are tender.
Meanwhile, cut the remaining beet into thin slices and then into thin matchsticks (for garnish). Toss the beet with a little sugar, salt and rice vinegar. Heat a small skillet and add coat the bottom with a thin layer of the oil. When the oil is hot, add the beet and cook.
Puree the vegetables with the broth, miso and mustard powder, and oil. Before serving, heat the beet soup and divide it into four soup bowls. Garnish with tiny pinch of sea salt, beet strips and parsley.
Recipe adapted from Hiroko’s American Kitchen by Hiroko Shimbo, published by Andrews McMeel Publishing, 2012. Reprinted here with permission from the author.