YOU COULD PROPERLY CALL THIS JUST ANOTHER CHICKEN SOUP, BUT THE RECIPE EVOLVED DURING ITS CREATION. I INTENDED ON MAKING A SOUP WITH THANKSGIVING TURKEY STOCK, LEEKS, CELERY, MUSHROOMS, RICE, AND LEFTOVER CHICKEN. THEN I DECIDED IT NEEDED SOMETHING GREEN AND I'D JUST PICKED UP SOME BEAUTIFUL BABY TATSOI IN THE FARMERS' MARKET. TO DEEPEN THE FLAVOR A BIT, I ADDED SOME RED MISO FOR UMAMI AND FINALLY, A DASH OF SOY SAUCE. SO, CALL IT WHAT YOU LIKE, BUT IT TURNED OUT TO BE ONE OF THE BEST DISHES I'VE EVER CREATED. TRY IT. YOU'LL LIKE IT!
PEEL THE ONION. SLICE LENGTHWISE INTO QUARTERS, THEN SLICE CROSSWISE INTO THIN HALF MOONS.
TRIM ROOT END AND DARK GREEN LEAVES FROM THE LEEK. SLICE LENGTHWISE IN HALF, RINSE UNDER RUNNING WATER. CHOP CROSSWISE INTO HALF INCH PIECES.
SLICE CELERY STALKS LENGTHWISE, THEN CUT INTO HALF INCH PIECES.
SLICE MUSHROOMS LENGTHWISE INTO THIN PIECES.
TRIM THE END FROM THE TATSOI. RINSE UNDER RUNNING WATER. CUT THE STALKS INTO THIN SLICES, LEAVING THE LEAVES INTACT.
MELT 3TBSPS OF BUTTER IN A SPLASH OF OIL IN THE BOTTOM OF A HEAVY POT OR DUTCH OVEN.
ADD THE ONION, STIR A BIT, COVER. SWEAT OVER LOW FLAME.
ADD THE MUSHROOMS, LEEK, AND CELERY. ALLOW THE LEEK TO SOFTEN BUT NOT BROWN.
POUR IN ALL THE CHICKEN STOCK. BRING TO SIMMER.
STIR THE MISO AND SOY SAUCE.
SIMMER FOR 2 MINUTES. TURN OFF THE HEAT.
MAKE THE RICE: SEE RECIPE.
WHEN YOU'RE READY TO SERVE THE SOUP, BRING BACK TO A SIMMER AND STIR IN THE TATSOI. COOK UNTIL JUST WILTED.
ADD THE RICE.
GARNISH WITH CHOPPED HERBS OF YOUR CHOICE.
SERVES 4
BRING A POT OF SALTED WATER TO A BOIL. ADD A SPLASH OF OIL.
STIR IN THE RICE AND KEEP STIRRING FOR A COUPLE OF MINUTES, SO THE RICE DOESN'T STICK TO THE BOTTOM OF THE POT.
BOIL FOR ABOUT 4 MORE MINUTES OR UNTIL THE RICE IS AL DENTE.
DRAIN IMMEDIATELY IN A LARGE STRAINER UNDER RUNNING WATER.
SOAK A WHITE COTTON NAPKIN AND WRING IT OUT. USE IT LINE A PORCELAIN BOWL.
DUMP THE RICE BACK IN. FOLD OVER THE NAPKIN TO COVER THE RICE.
STICK IN A MICROWAVE OVEN FOR 3 MINUTES, THEN ADD THE RICE TO THE SOUP.
Ingredients
Directions
PEEL THE ONION. SLICE LENGTHWISE INTO QUARTERS, THEN SLICE CROSSWISE INTO THIN HALF MOONS.
TRIM ROOT END AND DARK GREEN LEAVES FROM THE LEEK. SLICE LENGTHWISE IN HALF, RINSE UNDER RUNNING WATER. CHOP CROSSWISE INTO HALF INCH PIECES.
SLICE CELERY STALKS LENGTHWISE, THEN CUT INTO HALF INCH PIECES.
SLICE MUSHROOMS LENGTHWISE INTO THIN PIECES.
TRIM THE END FROM THE TATSOI. RINSE UNDER RUNNING WATER. CUT THE STALKS INTO THIN SLICES, LEAVING THE LEAVES INTACT.
MELT 3TBSPS OF BUTTER IN A SPLASH OF OIL IN THE BOTTOM OF A HEAVY POT OR DUTCH OVEN.
ADD THE ONION, STIR A BIT, COVER. SWEAT OVER LOW FLAME.
ADD THE MUSHROOMS, LEEK, AND CELERY. ALLOW THE LEEK TO SOFTEN BUT NOT BROWN.
POUR IN ALL THE CHICKEN STOCK. BRING TO SIMMER.
STIR THE MISO AND SOY SAUCE.
SIMMER FOR 2 MINUTES. TURN OFF THE HEAT.
MAKE THE RICE: SEE RECIPE.
WHEN YOU'RE READY TO SERVE THE SOUP, BRING BACK TO A SIMMER AND STIR IN THE TATSOI. COOK UNTIL JUST WILTED.
ADD THE RICE.
GARNISH WITH CHOPPED HERBS OF YOUR CHOICE.
SERVES 4
BRING A POT OF SALTED WATER TO A BOIL. ADD A SPLASH OF OIL.
STIR IN THE RICE AND KEEP STIRRING FOR A COUPLE OF MINUTES, SO THE RICE DOESN'T STICK TO THE BOTTOM OF THE POT.
BOIL FOR ABOUT 4 MORE MINUTES OR UNTIL THE RICE IS AL DENTE.
DRAIN IMMEDIATELY IN A LARGE STRAINER UNDER RUNNING WATER.
SOAK A WHITE COTTON NAPKIN AND WRING IT OUT. USE IT LINE A PORCELAIN BOWL.
DUMP THE RICE BACK IN. FOLD OVER THE NAPKIN TO COVER THE RICE.
STICK IN A MICROWAVE OVEN FOR 3 MINUTES, THEN ADD THE RICE TO THE SOUP.
Notes
