Posts Tagged ‘miso’

Savory Richness Sans Beef: Vegan Onion Soup

October 22, 2012

You can make a delicious, rich tasting onion soup without using beef broth. To give the soup  savory depth, take a tip from chef John Schenk: use miso. Why does this work? Because miso is rich in umami, the taste sensation of savoriness. Soup mixes sometimes add savoriness through MSG, but miso is a healthful alternative.

Wines and other alcoholic beverages have umami and can release umami flavor in other ingredients. In order to further add some umami oomph to my onion soup, I added a bit of port, but I think sherry or red wine would have done as well.

The Kosher Connection, an informal group of creative kosher food bloggers from all around the world, proudly present the first kosher recipe challenge.  Each month we will present you with recipes on a different theme from all the kosher food bloggers.

This month is root vegetables!  Follow our recipes on Twitter with #KosherRecipes.

(Is the onion a true root vegetable? Well, yes and no. It counts as a root vegetable, although technically it is a bulb.)



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Miso Happy

May 16, 2012

Is there anything as cheering on a gray, rainy day as a bowl of miso soup? It is so healthy and energizing.

This isn’t authentic miso soup, but more of a simple cheat. All the same, it strongly reminds me of the kind of soup I have had in restaurants.

It is really pretty easy. Combine miso, water, a little soy sauce, cubed tofu, sliced scallions and sliced mushrooms. Heat to not quite boiling. Put a spoonful of fried onions in a ceramic bowl, add the soup.

Miso is very versatile–no need to save just for soup making (although I hear that a little bit added to French Onion soup is fabulous). You can use it in dressings, spreads and marinades for fish, poultry and vegetables.

Miso-glazed cod is a classic, but you can use miso on salmon, too. I concocted a marinade with 2 Tbl. white miso, 2 Tbl. Mirin, 1 Tbl. honey, the juice of half a lime, a few shakes of dried ginger and a pinch of white pepper. This is enough marinade for a pound of fish. Roast at 425 for 25 minutes.

Here is another thing you can do with miso that is extraordinarily easy: combine peanut butter (2 Tbl.), miso (2 tsp.), and honey (to taste, maybe a teaspoon or two). Spread this on toast and top with sliced apple, pear or banana.  This sandwich idea (with the apples) originally came from Serendipity. The recipe was published in The Serendipity Cookbook, which is out of print. I don’t have a copy of that book and can’t find the recipe online, so my version is from memory. Actually, I think I remember first learning about it from this episode of this show, where the owner of the restaurant Serendipity, Calvin Holt, demonstrated how to make the sandwich. I think the original sandwich involved alfalfa sprouts, but I can’t precisely remember.

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