Miso Soup... err, Stew

We were blessed with an extra head of cabbage this week, and I'm looking in our fridge at two full heads of cabbage and a bin full of sweet potatoes and thinking, "What on earth am I going to do with all of these veggies?" Out of curiosity, I looked on epicurious.com for soup ideas, and came across a recipe for miso soup with sweet potato wonton dumplings. I know, it sounds weird, but it worked! Even the hubby liked it, which is saying alot since he is not a fan of sweet potatoes! It is really salty, but you can reduce the amount of miso and tamari (or use reduced-sodium tamari) to reduce the sodium content.

As per usual, I tweaked the recipe a bit, and this is what ensued... (it was more of a stew than a soup, but if you prefer a brothy miso soup, reduce the amount of cabbage by half or double the liquid and spices)....

Miso Soup with Sweet Potato Wontons
2 medium sweet potatoes (just over 1 lb)
1 large shallot, minced
2 large cloves of garlic, minced
1 tbsp. canola or vegetable oil
1 tbsp. ginger, minced or grated
1-1/2 tsp crushed red pepper flakes
1/2 tsp salt
30 wonton wrappers
1 tbsp of tamari for sprinkling over the finished wontons
4 cups cabbage, thinly sliced (approximately half a small head of cabbage)
1 daikon (optional), thinly sliced in half moons
1 inch piece of ginger, diced
8 cups water
2 tbsp. tamari (omit if you want a less salty broth, or use reduced-sodium tamari)
4 veggie bouillon cubes
3 heaping tbsp. yellow miso (reduce this amount if you want a less salty broth)
1 cup of bean sprouts (for topping)

Heat oven to 375 degrees Farenheit. Prick sweet potatoes and put on a baking sheet. Bake for one hour, turning once. Cool, peel, and set aside in medium size bowl.

Heat oil over medium-low heat. Add shallot and garlic and cook for 3-5 minutes or until caramelized. Add shallot/garlic mixture, ginger, crushed red pepper flakes, and salt to sweet potatoes. Mash and stir well to combine. Set aside.

Place cabbage, daikon, and ginger in large soup pot. Cover with eight cups of water and add tamari and bouillon cubes. Bring to a boil and cover.

Place one wonton wrapper in the palm of your hand. (Cover the others to prevent them from drying out) Place a scant 1 tbsp. of sweet potato mixture in the center of the wonton wrapper. Wet two adjacent edges of the wonton wrapper and fold the opposite two edges into the wet edges to form a triangle. Place the wrapper so the tip of the triangle is facing upwards. Take the two bottom edges and twist them outward. Then bring the tips of the two twisted edges together and overlap them. It should form a hat-like look.Once you have six or so, place them in the pot of boiling veggies and cover for 3-5 minutes. They will turn translucent when they are done. Remove gently with a slotted spoon and place in a single layer on a plate to cool. Continue this process until all of the sweet potato mixture has been used. Sprinkle tamari over the finished wontons. This will prevent them from sticking and add a nice touch of flavor for added depth.

When the veggies are done, after about an hour of boiling gently, turn the heat down to the lowest setting. Place the 3 heaping tablespoons of yellow miso in a small, separate bowl and mix 1/4 cup of the liquid from the veggies, one tablespoon at a time, into the miso until the mixture is smooth. Pour into the soup pot. Spoon into separate bowls and top with the bean sprouts and two or three wontons. Serve immediately.

Serves 4-6.

Red Lentil Stew in the slow cooker

As I was going through our fridge and devising a menu and shopping list for the week, I discovered that I had a small amount of butternut squash left over from when I had roasted part of it a few weeks ago. I also discovered that I have several sweet potatoes on their last leg, and while my bean stores are a little low as of late, I have a lot of red lentils. I then took a recipe that I really liked (Red Lentil Dhal from The Post Punk Kitchen) and decided to merge them and pray for the best :). Lo and behold, a yummy stew unfolded! The hubby was not a huge fan, but he doesn't tend to like my forays into Indian cuisine. It was spicy, but the sweet potatoes and squash lent it a subtle sweetness.

Here are a couple really bad pictures.... (the baby was throwing up this evening, and I forgot to grab a picture until I was cleaning up and putting it in the fridge)

... and the recipe...

Red Lentil Stew with Sweet Potatoes and Winter Squash

2 tsp. mustard seeds

1 tsp. fenugreek seeds

1 tsp. coriander seeds

1/2 tsp. cumin seeds

6 whole cloves

4 cardamom pods

2 black peppercorns (optional)

1 tbsp. vegetable oil

1 medium onion, diced

6 garlic cloves, minced

1 tbsp. fresh ginger, minced

1 large carrot, diced

2 small sweet potatoes, diced or cubed depending on your preference

1/4 butternut squash, diced or cubed depending on your preference

2 14.5 oz. cans of diced tomatoes (I used cans with no salt added)

1 cup dry red lentils

3 cups water

3 small cubes veggie bouillon

1/2 tsp. cayenne pepper (if you are making this for kids, you may want to start with just a pinch or leave it out altogether and offer it at the t

able)

1 tsp. salt, or more/less to taste

Combine all spices (except the peppercorns) into a small or medium size skillet and toast over medium-low heat until the mustard seeds start to pop. Stir them or shake the skillet occasionally to prevent them from burning. 

While the spices are toasting, heat the oil 

over medium-high heat and add the onions. Cook for 1-2 minutes or until they just turn translucent. Add the garlic and ginger and cook for a couple minutes more, or until your onions are caramelized. Remove from heat and pour the onion mixture into your slow cooker.  Put your carrots, sweet potatoes, and squash in the slow cooker next.

At this point, the spices should be finished toasting. Remove them from the heat and place into a coffee grinder or spice mill.  Add the peppercorns and grind until you have a fine powder. Pour the powder into the slow cooker atop the veggies.  Here's a pic of the spices before they were ground.... (your mustard seeds will turn a purplish-gray color when they are toasted)

Next, pour the two cans of tomatoes (including the juice in the can) over the veggies and spice mixture and then add the lentils. Pour 3 cups of water into the slow cooker and add your veggie bouillon cubes. Add cayenne and salt (if using).  Stir to combine all the ingredients. Cook on high for two hours, stirring occasionally if you are able, and then cook on low for four hours. 

The stew will thicken considerably in the last hour of cooking, and the lentils and tomatoes will almost dissolve in it. Serve over rice or by itself.  This recipe serves four hungry people if it is being eaten with no or few accompaniments, but it could easily be stretched to feed eight. I hope you enjoy!