One of the reasons Jason Rose, culinary director for San Francisco’s Bi-Rite company, which includes two markets, a creamery, farm and cafe, loves his job is because the food he gets to cook is as diverse as his people, both staff and clients. “It’s a true culinary melting pot,” he says.
Now that the whirlwind of holiday parties and excess is behind us, many of us are seeking a fresh, clean start to the new year — and a simple, traditional Japanese soup is a perfect way to get on the right track.
“Make a bunch of this at once, portion it into pint or quart containers and freeze it,” Rose says. “At least once a week, I’ll use this miso soup as a base for a 15-minute mock ramen. I’ll cook noodles on the side, have some rotisserie chicken meat and shave some vegetables. Put that all together and you’ve got a super nourishing dinner on the table in literally 15 minutes.”
For more food and drink coveragefollow us on Flipboard.
Rose is sharing both the recipe and a couple of quick tips. “The miso matters,” he says. “I am absolutely in love with Aedan Fermented Foods country miso and use it in all my soups and braises. It’s that good.”
Vegan? Or not a fan of bonito flakes? “To make this vegan, simply replace the bonito flakes with dried shiitake,” he says. “There’s a lot of umami in dried shiitake mushrooms.”
Makes 1 quart
1 quart cold water
6-inch piece kombu (dried kelp)
¼ cup bonito flakes
½ cup miso, such as Aedan Fermented Foods country or white miso
¼ pound fresh shiitake mushrooms, stemmed, sliced very thinly
¼ bunch green onions, sliced very thinly
Begin by making the dashi: Place the water and kombu in a pot over medium heat and gently bring to a simmer. Immediately turn the heat off and add the bonito flakes. Cover and let steep like tea for 10 to 15 minutes, then strain through a fine-mesh strainer.Related Articles
Build a better… cheesy, chicken enchilada
Build a Better: Cowgirl Creamery’s Mac & Cheese recipe
Build a Better Chocolate Chip Cookie
Build a Better… Gingerbread Biscotti
Rinse the pot and pour the strained dashi back in. Add the miso and sliced mushrooms and place on …
Source:: East Bay – Lifestyle