Caitlin McQuaite

Super Simple Miso Soup

(Perfect for nights when you don’t want/don’t have time to cook)
(NOTE: This makes one portion. To serve more people, multiply quantities

by the number of people)
 

2 cups broccoli, chopped

6 shrimp, shelled (if you are using frozen shrimp, thaw them first
1-2 tablespoons miso.
1 package buckwheat, whole wheat or other wholegrain ramen (available at health food stores)
1 tsp fresh ginger grated or chopped very fine
small handful chopped bell pepper.
Put everything EXCEPT MISO in pot and cover with water. Bring to a boil and boil for 3-4 minutes or until noodles are soft, broccoli is bright green and shrimp are bright pink.
Remove pot from heat and let stand for a minute.
Stir in the miso, and serve.
Miso is a fermented food, and therefore contains beneficial bacterial. You don't want to boil the miso because it kills off these bacteria.

 

 

Osh -Or Iraninan Bean, greens, and noodle soup.
Both beans and Leafy greens are a good source of Magnesium, a mineral that a good portion of the population is deficient in, and which is essential to everything from bone density to sleep quality to calm mood and many things in between.
Osh is an Iranian soup made of beans and leafy greens. I learned to make this from my husband, and while I'm sure there are many variations, this is how we do it and it is relatively simple. It is also quite forgiving in terms of quantities so if you prefer it with a larger ratio of greens to beans,  or the other way around, feel free to experiment.

1/2 cup pinto beans

1/2 cup chickpeas
1/2 cup green lentils
4 cups chard, beat greens or other dark leafy greens.
1/2 cup noodles. (I use noodles that I get at an Iranian grocery store specifically made for Osh, but you can probably use any kind, although the effects might vary.)
2 tablespoons flour (or about 1 table spoon corn starch, or tapioca) for thickening.

1/2 tsp salt.

Whey sauce* yogurt and

Whey sauce or "kashk" can be bought at Iranian grocery stores and often other Middle Eastern groceries as well.. It is not essential as this dish can be served with only yogurt, or on its own, but it does add a tangyness and a depth that I really like.

 

 

Soak beans and chickpeas overnight. Drain the soak water and rinse beans and chickpeas.  Put them in a pot, add  the lentils, cover with water and bring to a boil. Simmer for an hour.

Chop the greens. This doesn't have to be finely chopped, but I usually aim about half inch strips. Think of what you would like to have on your spoon for ease of eating when you have a bowl of this soup. Long thick strips will dangle off the spoon and make a mess

 Drain the beans/chickpeas/lentils again.  add the greens, cover with water and simmer for another hour, or until beans are soft. Stir in flour or starch. Make sure you sprinkle it in a little at a time while stiring or you will get clumps.

Serve with a dollop of yogurt and a tablespoon (or more, to taste) of whey saurce