Ever fall in love with one meal and eat it over and over? I’m there – this time with shakshuka (going on week 3) and miso soup (going on week 2).
I wrote about shakshuka at length last week, so now I want to turn our attention towards miso soup. As was the case with shakshuka, I was introduced to at-home miso soup by a girlfriend, who often makes it for dinner. A longtime favorite when out to eat for sushi, I had never made it at home. One trip to the grocery store to pick up miso paste changed everything – it’s officially a staple.
This week, I made it with bok choy, romaine lettuce, kale, and potatoes from the farm, adding mushrooms and tofu from the grocery store. It’s surprisingly easy, has a short prep time, and keeps well in the fridge. Here are the three main reasons why I love this recipe:
It’s a perfect “oh-crap-what-do-I-do-with-all-these-random-vegetables” meal. Miso has a very mild taste that pairs well with almost everything. Purchase a bottle of miso paste (found in the international food section of most grocery stores) and it keeps in the fridge. You just add about a tablespoon of paste to 2 cups of water to make the broth, add your vegetables, and poof! Miso is ready to go.
Use your leftover kale chips on top of soup. As I’ve lamented before, I love kale chips but just can’t find a way to keep them crispy. Throwing them on top of a soup naturally softens them, meaning it’s okay if they’re less-than-crispy to begin with. It adds a great texture.
Romaine lettuce belongs in soup. I thought it was weird at first, but it’s actually delightful (and easy). Chop the romaine and throw it in the soup raw in the last few minutes of cooking.
Now that I’ve turned you on to miso, check out what else I made from this week’s share:
Miso soup with roasted bok choy,romaine lettuce, potatoes, tofu, and mushrooms topped with kale chips
French onion soup with a side of lightly dressed mixed greens
Chocolate beet brownies with a cream cheese swirl (surprisingly tasty – recipe to come soon)
Shakshuka with heirloom tomato sauce (Again! This time for breakfast)
Pasta with kale pesto, mixed greens, and heirloom tomatoes
Have you ever made miso soup? What meal are you in love with right now?
I feel a little guilty for not posting more Thanksgiving-themed recipes this week. Thanksgiving is like the Olympics of food events and I feel like I’m not doing it justice! I had every intention of sharing something new for your Thanksgiving feast. Last week, I attempted to make pomegranate-glazed Brussels sprouts but failed. It was a good idea in concept, but the finished product was a strange brownish reddish green color and tasted pretty sour. It wasn’t pretty.
To make up for my lack turkey-inspired recipes, here are a few past recipes that would be perfect additions to your Thanksgiving dinner. Have a happy turkey day!
Sriracha Kale Chips: Crisp up a head of kale while the turkey is in the oven. These are a great snack to have on hand while everyone is hanging (or helping) out before dinner.
Butternut Squash Soup: Try soup instead of mashed butternut squash – this would be a perfect appetizer before the main Thanksgiving meal.
Oven-Fried Tomatoes: Not a traditional side dish for Thanksgiving, but sure to be a welcome addition to the table.
I’m the type of person who orders the same thing at a restaurant every time. Trying new things scares me a little. This is something I’m working on – even though I know the chef salad at Henrietta’s is delicious, one of these days I’m going to have to try the quiche of the day.
It’s a little easier to try new things when the new things you try are delicious. This was the case with the two main ingredients in this recipe: kale and sriracha. For a long time after kale and sriracha became mainstream ingredients I had still not taken the jump. It’s almost like I was resisting because they were too cliché. But now we’re here.
This recipe brings the traditional kale chip up a notch. Unfortunately, I haven’t figured out how to store kale chips properly so that they stay crispy. If you know the secret – please share. Luckily, these are so delicious it’s not hard to eat the whole batch!
Sriracha Kale Chips
Preheat oven to 350 degrees Fahrenheit. Remove the stems from 4 large kale leaves and tear into 1 inch pieces (about 2 cups). Toss with ½ tablespoon olive oil and ½ teaspoon sriracha. Line a baking sheet with aluminum foil and place the kale on the pan in a single layer. Sprinkle with a pinch of salt. Bake in over for 10 minutes, flip, and bake for 5 more minutes. Keep a close eye on the kale! These chips burn very easily – you want them crispy but not burned.
Yield: 2 servings. Serving size: ½ cup. Per Serving: $0.27, 49 calories, 4g fat, 11g carbs, 1g protein.