Miso Soup

Joshua wanted to have Japanese food for his birthday, and I have always liked miso soup, therefor I had to look up a good recipe and try my hand at really making some.  I have previously played around with miso in soup.
I found this helpful site and went to work.  We have miso paste. We did not have the tofu I was hoping for, nor did we have dashi.  On the other hand, we did have a bag of cabbage and Mama had just gotten some miso with "dashi extract" (bonito flavorings).  So, this would have to work...I was hopeful.
Papa was going to the store and I asked if he could pick up mushrooms, or dry shitakis on the off-chance the local Kroger might have them.  The store had fresh shitakis so that is what we got.

I poured 12 cups of water into the heavy pot and set it to boil while I pulled out the cabbage.  The cabbage was that bag of coleslaw mix with mostly green cabbage, a little purple, and a little bit of carrot all thinly chopped.
I noticed a bag of chopped onion and dropped a handful into the heating water.  It came to a boil.  The heat was turned down to medium low. 
I dropped in three big handfuls of the cabbage mixture and waited around 15-20 minutes.  It was bright and lovely.
Next came the carton of shitakis, dumped in minus one or two that appeared not so good as the rest.
After a stir, I turned off the heat and began stirring the miso with dashi in, one big soup spoon at a time, approximately how the lady in the video does--she mixed the paste in the ladle before adding it to the rest of the pot.
I think I put in around six spoonfuls or so.  I tasted it it and added a little more.

It tasted good.  It is best fresh and hot or warm.  I ate some with an egg for breakfast the next day.  I did not like the mushrooms cold, but the broth and cabbage were still good cold.  I warmed it after tasting the cold mushroom and enjoyed the soup.

Black bean and Sweet Potato soup

Okay, several times when I have been at home, I have talked about this delicious soup. Well, here is the recipe in its original measurements. Be warned, it is portioned for one person. 

I tend to double it so as to have leftovers.

Sweet Potato and Black Bean Soup

Estimated time: 25 minutes

One serving

Author’s note: Hearty, yet bursting with the fresh flavors of lime and cilantro, this is the perfect late autumn soup. I like it cold in the summer – make it the night before when you’re cooking something else and eat it cold for lunch or dinner the next day.

1 Tbsp oil

1/2 small onion, chopped

1 tsp cumin

2 tsp chili powder

1/8 tsp cayenne powder

1/2 cup sweet potato, peeled and diced (1/4 medium)

1/3 c cooked black beans (drained, if canned)

2/3 c water or broth

1/2 lime, juiced

1 Tbsp chopped cilantro

Saute the onion in the oil until nearly translucent. Add the garlic and spices and sauté for about a minute. Add the black beans and sweet potatoes, along with enough water or broth to cover. When the sweet potatoes are well-cooked, add enough lime juice to taste and garnish with cilantro. 

                          Product Highlight:

Since I have been cooking for myself, I don't tend to keep bunches of herbs; however, Wal-mart has some awesome chopped cilantro in a tube that tastes pretty much like fresh. They also have garlic, ginger, basil, chili pepper and lemongrass.

I love this stuff! 

A curry stew

Curry Stew

Lentils (handful)
Carrot (one)
Celery (two cut pieces or one small stock)
Chicken Bullion (two)
Onion (small one)
Garlic (big clove)
Sweat Potato (pieces maybe one small one)
Garam Masala (two heaped tea spoons)
Curry Powder (three heaped-ish tea spoons)
Meat (Turkey or Chicken) (handful)

for garnish
Parsley
Soft cheese (Cream cheese mixed with feta)

Note: this is for a small pot. It was based on dorm room experimentation.

Lightly saute the onions until tender in a small splash of oil and smidgen of butter. Add garlic and meat and lentils. Sprinkle on the first dose of garam masala. Soon after, add water and bullion. As you bring this to a boil, add the carrot and celery and potato and the curry powder. If you are using leftover baked potato, wait a bit longer before adding them. Let it boil for a bit, maybe five minutes or so, before lowering the temperature to a simmer. Remember to use a lid on the pot, but also check regularly in case you need to add more water or something else that strikes your fancy. 
While the stew is simmering, you can mix up the cheese. Start with equal portions of feta and cream cheese and then sway the balance in accordance with your personal taste. I like it to be heavier on the feta.
When the lentils are soft, you are ready to add the leftover potatoes and the rest of the garam masala to the stew. I might have also added a splash of lemon juice . . .
Serve the stew with a glob of the cheese mixture and a sprig of parsley.

It makes a few servings of tasty stew.

Eastern European Comfort Food

With the cool weather, soups are lovely.  In any weather soups are splendid, but especially in cooler weather.  Here is one of my absolute favorite soups.

BORSCHT
1 lb. stew meat cut into bite-size chunks
2 T oil
1 onion coarsely chopped
1 clove garlic, crushed  (More garlic and onion is completely acceptable)
1 can tomatoes
1 T sugar
1 bay leaf
1 tsp. celery salt (I have added celery in the past, also tarragon in place of this)
1/2 tsp. basil
1 T salt
1/4 tsp. paprika
1/2 tsp. pepper
5 cups water
2 1/2 cups shredded cabbage
1 bunch of beets, peeled and shredded
(You may also add carrots or other stuff)
1/2  cup lemon juice
2 T parsley chopped
1 carton sour cream

Brown meat in oil in deep Dutch oven or in large soup kettle.  Add onions and garlic.  Stir occasionally.  Continue cooking until onions become soft and transparent.  Add tomatoes, seasonings, and water.  Add more water if necessary until all ingredients are just covered.  Bring to boil.  Add cabbage and beets and lemon juice. Then simmer gently for an hour or so.

Serve with a dollop of sour cream on top. 

It is best the second day, heated up on the stove.  A stout rye makes an excellent accompaniment.