Tuesday, August 29, 2006

Skillet Miso Soup


Hey its the end of summer. The news is slightly flat with just the usual commonplace stuff that Americans don't really pay attention to: more soldiers killed in Iraq, Bush is on vacation and primping for photo ops next to Katrina victims touting his ill begotten effort at fixing New Orleans, Rumsfeld is attacking the general public for failing to understand how the Iraq War is saving our lives, corruption is leaking out of the government like water out of a broken levee, hey its all no big deal. No need to be concerned.

So allow me to post a recipe.

This is a real recipe, one of my favorites and my own invention.

Skillet Miso Soup

In a large iron skillet, saute on medium heat in organic olive oil 1 to 1 1/2 cup(s) of organic vegetables of your choice. I like zucchini and kale.

Add into the saute, a boneless salmon fillet about 4 to 6 ounces in size, on the small size.

Add in fresh herbs, some parsley, basil, perhaps oregano.

When all of the above is 90% cooked, add in a drained can of cooked organic lentils.

Stir all the ingredients and breakup the fish fillet.

Add water to slightly less than the top of the skillet and bring to a boil for a minute or two.

Turn off the heat and let the soup rest.

In a small bowl take 1/4 water and a large tablespoon of miso and blend the miso into a water making a slushy miso broth.

Add the 1/4 cup miso broth to the soup, stir, and serve.

Drawing is by Leonard Cohen

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