Keeping with this fermentation theme I thought now is a good time remind everyone of the simple deliciousness that is Miso. Miso, a traditional Japanese staple is usually made with soybeans, but other legumes can be used such as chickpea, fermented with koji. Koji is usually an inoculated rice or barley. Miso is readily available and one of those ingredients I try to always have on hand. When making Miso Soup it is always best to make/cook your soup but add the Miso to your soup bowl. This is recommended for a few reasons, the most important is miso is loaded with beneficial bacteria (probiotics) and they are destroyed when heated, also it has a fairly strong flavor so by adding it to an individual soup bowl you can use as much or as little as you like.
The past few weeks I have been making a big pot of soup and warming up what we need to add to lunch or have with or for dinner. It takes very little time to make a big pot of soup and if you get sick of it before you get through the pot, freeze it for later, or use it as a base for risotto.
2 qts Eatwell Chicken Stock or use Vegetable Stock 1 to 2 TB Olive Oil 2 Onions, chopped 2 Green Garlics, chopped 1 bunch Kale, stems and leaves separated, both chopped 1 bunch of Chard stems and leaves separated and chopped 3 to 4 Carrots washed well and chopped Salt and Pepper to taste Miso Paste, red, white or brown whatever is your preference
Sauté onions in olive oil for about 2 minutes on medium heat, don’t let them brown. Add the green garlic and carrots. Sauté another 3 to 5 minutes, stirring. Add the kale and chard stems, stir and cook for about a minute or two, then slowly add the stock. Put in the chopped greens. Let your soup cook on medium heat so the flavor can develop 30 to 40 minutes would be great. To serve put a scant tablespoon of miso in each soup bowl then put a little soup in and stir to dissolve the miso paste. Add more miso if you like then fill your bowl with soup and enjoy!