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View printable version of this recipe View all Field-Fresh Recipes Springtime Miso Soup and Nectar-Toasted Coconut Chips with Beef Kabobs Springtime Miso Soup This is a simple miso soup recipe that you can easily improvise with. For the vegetables, add whatever is young and tender in your market. The Mellow White Miso is good to start with if you’re new to miso soup. In order to benefit from the living “friendly bacteria”, follow the directions carefully so as not to over-heat the miso. 4 C. vegetable stock handful shitake mushrooms 2 C. watercress 1/2 lb fresh tofu, cut in 1/2 inch cubes handful fresh snap peas, strings removed 3 Tbsp. Mellow White Miso Scallions, for garnish Simmer stock with mushrooms. Add tofu, peas, and watercress and simmer another minute. Remove from heat. Dissolve miso in some stock, add to soup, Garnish with minced scallion and serve. Nectar-Toasted Coconut Chips These are delicious just as they are, or they can be sprinkled over a fruit salad, a green salad, yogurt and berries, or oatmeal. 1 coconut: the round, dark brown type A little sea salt Agave nectar Select a coconut that has a good amount of water inside, sloshing around, which means it’s fresh. Using a screwdriver, and with the coconut resting on concrete or another hard surface, place the tip of the screwdriver in one of the three ‘eyes’ of the coconut, and puncture each one in turn using a hammer. Wind the screwdriver around each hole to make sure there’s a decent opening, turn the coconut holes-down over a bowl, and drain out the juice (tip it slightly so one hole can intake air while the other two drain liquid). Make yourself a nice cocktail, use it to make a smoothie, or cook some sticky rice in this liquid, but make sure to use it within a day, and refrigerate it if you’re not going to use it immediately. Put the entire coconut in the freezer for a few hours or overnight. Take it out, crack it with your biggest hammer against that hard surface again, carefully. Try to get three or four big pieces separated. As these defrost, you’ll be able to pry the white meat off of the dark shell using a sturdy butter knife. A very thin layer of brown shell will likely adhere to the meat; this is perfectly edible. Preheat the oven to 350 degrees. Send your coconut meat harvest through the food processor using the slicing blade. This will make quick work of creating some lovely coconut chips. Spread the chips across a baking sheet covered in wax or parchment paper. Very lightly sprinkle sea salt. Toast these until they just begin to turn a pale golden shade. This might take 10 minutes or so. Be vigilant; the chips go from untoasted to over-toasted very quickly. Take out the baking sheet, drizzle agave nectar over all the chips, put back in the oven and finish to your preference. Beef Kabobs 2 pounds beef steak, cut into 1 1/2-inch pieces Teriyaki sauce Onions, coarsely chopped Green peppers, coarsely chopped White mushrooms, whole Cherry tomatoes Marinade steak pieces in teriyaki sauce; refrigerate at least 2 hours or overnight. Drain beef pieces. On skewers, thread beef pieces onto metal skewers alternating with remainder of ingredients. Grill until done, brushing as desired with teriyaki sauce. |
