10-minute soup

I spontaneously found a way to use up several of our odder ingredients at once last night, in a way that pleasantly accentuates their flavors.  The shungiku and amaranth greens really shine through in something this simple.  This was partly dependent on ingredients I keep in my cupboard, namely Udon noodles (a thick Japanese noodle, but you could sub egg noodles) and Tsuyu soup base (a starter broth for Japanese noodle soups, called hontsuyu or mentsuyu – basically soy sauce, rice wine, and sugar — you could sub any chicken, fish, or vegetable stock with comparable results).  And I realize this is a warm dish in our warm weather, but it was perfect yesterday when I came in from cutting grass and was sitting near the swamp cooler.

10-minute soup
about 5 cups water or stock
3-4 tablespoons soup base
two shallot scapes, chopped
one handful shungiku greens, chopped
one handful amaranth greens, chopped
two bundles udon noodles
white (or black) pepper to garnish

Start the water to boil and add your stock flavoring.  As it heats, throw in the scapes and greens.  About the time it comes to a boil, add the noodles.  Udon cook quickly (<5 minutes) so you won’t have to wait long.  Turn off heat, serve, and sprinkle with white pepper.

Fastest soup in the West — from the East

From the kitchen of Alissa, our illustrious CSA manager, comes a fast and easy way to use up your greens.

Miso Soup with Greens and shaved Meat
You can use any kind of miso, any kind of greens, and any kind of meat (or no meat)
I chose to use:
– Dandelion Leek Miso from South River Miso (you can order online)  OR pick up any miso paste you like at the store
– baby bok choy, chinese broccoli, shungiku, mizuna
– I added ginger, but you don’t need to.  I added chopped garlic and onion scapes the other day I made it.  They’re good too.  I was just lazy today.
– Shaved ground chunk (from Zoe’s Garden of course ; )
1) Take meat out of freezer
1) Boil Water in a tea kettle (I like to stop it just before boiling)
2) As water is heating, chop greens & put them in your soup bowl(s)
3) Add miso to the soup bowl(s) (follow recommendations on package as to how much)
4) Use a really sharp knife to shave really thin slices of the frozen meat. Set aside.
5) Pour hot (just before boiling) water in your bowl & mix until miso is dissolved
6) Add meat (the hot water will cook it)
7) Eat