June 19, 2012

egg drop miso soup with asparagus + sugar snaps


Colds and other minor illnesses tend to surface when the body's internal balance has gone off-kilter, and they offer an opportunity to clear out the system and reset our equilibrium. What better time to flush the body with teas and soups packed with detoxifying and alkalizing foods, herbs, and spices: lemon, ginger, turmeric, cayenne, raw honey, miso, and greens.

It feels odd to be writing about soup in the middle of June, but I cooked up a big pot last week when I started coming down with a cold, ate it for 2 days straight (the weather was cool, which made soup-slurping feel not so out of synch with the season) and was cured! A cross between miso and egg drop soup, it's lemony, light, and soothing, with a healthy dose of probiotics from the raw miso and high-quality, easy to digest protein from the egg.

Satisfying yet easy on the digestive system, it's a perfect comfort food when you're under the weather, or a light meal any time of year. Keep it seasonal by adding whatever vegetables are available -- crisp asparagus, greens, and peas in spring and summer, starchy vegetables like sweet potato and squash in the colder months. Add lots of red chile flakes - and even some chopped fresh jalapeno - if you're really craving a kick of heat.

egg drop miso soup with asparagus + sugar snaps
makes about 2 quarts of soup

4 cups (1 quart) broth or stock of your choice (or water, in which case I would add 2 more tablespoons of miso at the end, to boost the flavor of the soup)
1 head spring garlic, peeled and thinly sliced (or 3-4 cloves aged garlic, which is more potent)
1 large shallot, thinly sliced
1-inch piece of fresh ginger, peeled and chopped
3 small carrots, sliced into coins
pinch of ground turmeric
red chile flakes (to taste)
3 or 4 large asparagus spears, cut into 1/2-inch pieces
1 cup sugar snap peas, trimmed and cut into thirds
2 large pastured eggs, beaten with a fork
2 heaping tablespoons miso paste (I used chickpea miso)
juice of 2 small lemons
sea salt and freshly ground black pepper, to taste

In a large pot combine broth, garlic, shallot, ginger, carrot, turmeric, pinch of chile flakes, pinch of salt, and a few grinds of black pepper. Bring to a boil, reduce heat, and simmer until carrots are tender, 10 to 15 minutes. Add asparagus and snap peas and simmer until crisp-tender, about 5 minutes more.

Turn off heat and whisk in beaten eggs (they will cook instantly in the hot soup). Whisk in miso paste and lemon juice. Adjust seasoning with sea salt and black pepper.

Leftover soup can be reheated by gently simmering over a low flame for several minutes (boiling will kill the good bacteria in the miso). 

2 comments:

  1. Wow, I've never even heard of chickpea miso. I love the fact that it's not made from GMO soybeans! And what a gorgeous photo!

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    1. thanks, Lentil! south river miso company makes the most fantastic unpasteurized chickpea miso -- and their miso is organic, so even the soybean varieties are non-GMO. Yay!

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