Butternut and Fennel-seed Miso

To think that just one month ago I had never even used miso in a recipe is almost beyond me. It has been in everything I make lately, and it seems to provide that magical “oomph” I sometimes crave but can’t quite place (umami...). A friend of mine offered to cook lunch for me a few days before she moved to Germany last week, and she brought me to a realm of miso-induced-ecstasy I never dreamed could exist. Fresh leeks sautéed in sesame oil with turmeric and fennel-seeds, plus flavorful red onions and fresh ginger made one bowl of it enough to tempt me into packing my bags and swimming to Japan, which is where she learned to make it. Along with her suggestion of adding pumpkin or squash and the inspiration of watching her cook this soup to perfection, I have created my own version:

Sauteed Fennel and Butternut Miso

Ingredients:

• 1 piece dried kombu seawead (optional)*
• 2 sheets nori (optional)
• 2 tiny or 1 small-medium red onion
• 2 tsp finely chopped ginger
• 1 fresh leek, finely sliced in rings
• 1 hea dof fresh fennel, thinly sliced
• 1 cup diced pumpkin
• 1 cup diced tofu, firm
• 2 tbsp turmeric powder
• 2 tbsp fennel seeds, whole
• 4 tbsp sesame oil
• 3 tbsp miso (Christina used Mogi, but it’s not GF, so use any that is)
• 3 cloves garlic, minced
• gomashio to taste (a few tsp) (optional)

Directions:

1. Soak kombu for 5 minutes in about 6 cups of water, then cover and cook for about 20 minutes. Set aside.
2. Meanwhile, heat 1 tbsp oil in a frying pan and add the tofu, stirring to coat all sides. Add some gomashio and a splash of the kombu stock, cover, and cook until the stock is gone and the tofu is lightly browned.
3. In your soup pan, heat the rest of the oil and add the turmeric, fennel seeds, onions, garlic, and ginger, stirring as you go. Cook for a few minutes over medium-low heat, then add the fennel, leek, and pumpkin with a splash of kombu stock just to moisten them. Lightly sautee the veggies for a moment, then add the rest of the stock and cook until the leek is lightly tender.
4. Remove from the heat and let cool a few minutes before adding the miso, to make sure you don’t kill it.
5. Dip out a ladle-full of soup and dissolve a spoon of miso into the ladle of soup, then empty the contents back into the pot. Repeat for all the miso, taste, and adjust anything you need to. Serve with the tofu on top and gomashio and crushed nori as garnish.

Notes:
*If you don’t have kombu, just use water

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My Snow-Day Comfort Food: White Bean Stew with Butternut Filets

Just…I don’t need to explain. Butternut has a reason for its name, and with a light steaming it melts over this country-style stew like dairy-fresh cream. Heavenly. The soup itself is essentially the stewed version of White Bean Bucket Salad, because I can't get enough of the flavor, all the ingredients are local and seasonal (except gomashio, kombu, and tahini!) and because it's such a satisfying, nutritious meal. I owe much inspiration for this one to my mom, for her insistence on white beans as super-foods, and Farmgirl Susan for her Roasted Garlic Lover’s White Bean Soup. Enjoy a bowl while nestled with a frost-laced view of winter and a slice of recycled bread, my gluten-free specialty.

White Bean Stew with Butternut Filets

Ingredients:

• 2 cups cooked white beans (if cooked with kombu seaweed, save the water)
• 4-6 cups kombu stock (or water/veggie stock)
• 4-5 carrots
• 1-2 potatoes
• 2 turnips
• ½ head of celeriac
• 10 slices of butternut squash
• 1 onion
• 1 head of garlic
• 1 big sprig of fresh rosemary, chopped
• 2 tbsp tahini
• 2 tsp thyme
• 2 tsp oregano
• salt and pepper to taste, and/or gomashio garnish (mmmmm)
• ¼ medium white cabbage
• 2 tbsp oil
• a splash of rice wine or apple cider vinegar (opt.)
  
• ½ cup sprouted chickpeas (opt; garnish)

Directions:

1. In a soup pot, bring your stock to a boil and add carrots, potatoes, celeriac, onionsand turnips, all coarsely chopped. Cook until potatoes are almost finished.
2. Meanwhile, separate the garlic cloves and put, unpeeled, in a little oven-safe dish, sprinkled with water and covered with tinfoil. Bake for 30 minutes at around 350 F.
3. Add the cabbage, finely chopped, the beans, and herbs to the soup and simmer until the cabbage is soft.
4. Peel the garlic and put it in a medium sized bowl (or food processor, blender, etc) with 1/3 of the soup and the tahini. Blend until fairly well-combined, and add back to the rest of the soup with a splash of vinegar if using. Blend more if desired, or add more stock as needed. But really, thick is gooood!
5. Heat oil in a frying pan and add the chickpeas and squash slices. Turn a few times to coat with oil, then add a splash of water, quickly cover, and steam until both are just tender.
6. Add a pinch of gomashio (or salt), turn quickly, and remove from the heat.
7. Serve the soup with the squash and chickpea mixture on top, and fresh oregano or thyme if available.

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