Sorta-Miso Soup

Dan sent me a link to this Bon Appetit winter miso soup earlier this week. It’s recommended as a healthy reset soup (perfect for the week post-Thanksgiving), and the ‘recipe’ is more of a template than a recipe. Thank goodness, because I didn’t really follow it very well.

I hadn’t been planning to make it this weekend, but our farm box – which arrived on our doorstep Friday morning – had kale, shiitake mushrooms, and leeks, all of which were useful for this recipe. I didn’t do any other shopping for it, so just used what I had.

Which never includes fishy things like seaweed and katsubushi/bonito flakes. And the description of a broth with both those things in it tasting ‘like the sea’ was not anything I was interested in (though Dan would have loved it). Instead, I used the open box of beef broth I had in the fridge and some water (very different flavor). I used a lot of the kale from the farm box. I sautéed some of the leeks (we didn’t have green onions) and all of the mushrooms. And we had some udon noodles but no soba noodles, so we used those instead. I also added some ground ginger since I didn’t have any fresh and a bit of fish sauce just as a nod to Dan… I don’t think it was enough to actually add much flavor.

I also added tofu and soft boiled some eggs. I’d never soft boiled eggs before. Their consistency was great, but Dan and I wondered if there is a trick to peeling them.

Anyway, it was pretty good! Especially once I heated mine more to make it super hot and added chili garlic paste. Then it was temperature hot and spicy hot and made me so warm-feeling that I had to take my top layer off.

The ‘recipe’ was pretty easy and quick. The only downside was the number of dishes. There was the  pot for the broth, the pan for sautéing, a pot for cooking the noodles, and another pot for soft boiling the eggs.  But Dan did the dishes, not me, so that didn’t bother me too much :-).

The vegetables on the side you see in that second picture are roasted mixed vegetables, one of my perennial winter go-tos. Yum.

On another note, a link at the bottom of this recipe led me to information about a book called The Food Lovers Cleanse that BA is putting out on December 22. Does that mean they’re not doing it this year? That it will only be available through this book? Sigh. As I’ve mentioned before, I was really looking forward to it…


A few days after we ate this, Dan sent me this link with common miso-soup-making mistakes. I do admit that I probably committed 1 (though I don’t know whether my miso is good or not), definitely committed 2 and quite egregiously (see mention of beef stock above), committed 4 (but was following the recommendation to sauté the mushrooms from the original recipe/template I used!), and committed 6 (even though the recipe/template I used told me not to… I actively decided just to do it). So. Okay. Guilty.



Hello. And #BACleanse

Hi. This is my first post. I don’t want to belabor that too much, so I’ll just jump right in. My first several posts will be about eats and other things over the past year, just to start with a little content, the first of which will be jumping back alllll the way to Januarys gone by and the Bon Appetit Food Lover’s Cleanse.

Yum. I have done (with varying levels of commitment) the BA Food Lover’s Cleanse for the past three or four years, and I can’t wait to do it again in January 2016. Because, although it is really a lot of work (and dishes – oh, the dishes), it is delicious and fun and makes you feel good.

So, as I enter the holiday season (dun dun dun) and all the treats it has in store (Thanksgiving is this coming week!), let me take a moment to remember – and share with you – some of my favorite dishes from previous years of the BA cleanse, many of which I have continued to make. Many of these are from the 2014 Cleanse, which I really did completely. Last year I was not as committed…

  1. Spinach, Tofu, and Shaved Carrot Salad with Sesame Dressing and Spiced Pepita and Cashew Crunch


I am not a photographer of any sort, and certainly not a food photographer, so we’ll all just have to deal. I recommend going to the link above to see BA’s photo of this dish, which is much nicer than mine, but I think posting their image here would break a law. Anyway. This is such a delicious salad, made especially delicious by the Sesame Miso Vinaigrette and the Spiced Pepita and Cashew Crunch. Swoon. This salad made me realize that I do actually like carrots in salads, but only if they’re shaved. More work, sure, but a vastly improved experience all around.

2. Roasted Butternut Squash, Green Lentil and Brown Basmati Pilaf, and Kale with the Greenest Tahini Sauce


You’ll notice if you go to BA’s photo that their portions do not all run into each other and look much more dainty and refined than my mishmash here. They either downsized for the photo or used bigger plates, or I am a piggy (no comments, please). Anyway, I have continued to make butternut squash this way since. It’s nothing revolutionary, but always nice to have a recipe to check, and the Aleppo pepper is tasty. This red pepper walnut relish was used throughout the cleanse on various dishes (omelette, roasted tofu – another favorite dish, photo below) and is so good. And the green tahini sauce could be consumed in massive quantities, so be careful.


3. Orange Date Muesli with Coconut and Cacao Nibs – I haven’t made this in quite a while, and that’s really too bad. I don’t toast the coconut. Just make it as easy as possible.

4. Beet and Arugula Salad with Quinoa, Avocado, and Sunflower Seeds

5. Black Rice with Hazelnuts – because, hazelnuts.

And…. so many more. I’ll stop there. Enjoy. Now I’m really looking forward to January…!