Avanti Cafe Musings: miso

Saturday, May 28, 2016

Harvest Miso Ramen :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 35 mins,

Servings: 4 Quarts Soup // 4 Bowls Ramen

Celery & Brussels sprouts add a Harvest twist on what’s typically in a miso ramen bowl. Vegetables & broth are the stars of this dish & the noodles complete the meal. You can find all sorts of great organic, even gluten free ramen now.

Amount	Measure	Ingredient	Prep Method
3	Quarts	Broth or water
1/2	Cup	Sake	Opt
3	Cubes	Frozen Broth	Opt
1	Medium	Sweet onion	Pie slice
1	Head	Celery	Sliced
1	Pound	Brussels sprouts	Quartered
3	Medium	Yellow carrots	Sliced

Combine broth, optional sake & frozen broth cubes with the onion, celery, Brussels sprouts & carrots. Cover & set over high heat for 25 mins. Taste, if using water, you may need to add a little salt. Prep out the other vegetables while the soup cooks.

1	Large	Red pepper	Diced
1	Large	Golden beet	Precooked, peeled, sliced
1	Large	Orange	Juice & zest, opt

Add in the peppers, beets, kale & orange juice & zest. Let sit covered off heat until you’re ready to make your miso ramen bowls.

FOR EACH BOWL OF RAMEN

1 1/2	Tablespoons	Miso	Steeped in
1/2	Cup	Water

For each bowl of ramen you plan to make, steep 1 1/2 Tbs miso in 1/2 cup water. It will dissolve in about 10 mins. Prepare the garnish while you cook the ramen.

RAMEN GARNISH

1/2	Small	Avocado	Diced
2	Tablespoons	Sweet onion	Thin slice
1	Tablespoon	Kiwi	Diced, opt
1	Teaspoon	Toasted sesame oil
1-2	Tablespoons	Nori seaweed	Slivers

Prepare the garnish with avocado, onion, celery leaves & optional kiwi. Use a scissors to finely julienne some toasted nori.

1	Whole	Ramen cake
1	Teaspoon	Fresh ginger	Minced or microplaned, opt
1	Tablespoon	Sesame seeds	Opt
1	Large	Egg	Opt

For each bowl of ramen, use 1 quart of soup w/ vegetables. Add 1 ramen cake, optional ginger & sesame seeds. Boil over high heat until ramen is almost tender, about 3 mins. Crack in eggs as desired & stir until cooked. Add in the dissolved miso & bring back just to the simmer. Don’t boil the miso. Garnish w/ the avocado mix, nori slivers & toasted sesame oil.

Miso is a nutritious and ancient fermented Japanese soybean paste. It’s loaded with healthy probiotics. That’s why we don’t want to over boil it. I make the soup all at once, and then cook each bowl of ramen as I want throughout the week. FLAVOR HACK:> Avocado, sesame oil & ramen are a delish threesome.

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Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram

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Green Soup w/ Roasted Vegetables :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 50 mins,

Servings: 5 quarts

Tasty & pretty, soup w/ two garnishes makes a full meal in one bowl. Start w/ this base then add tomatoes, beans, grains, chicken, sausage, bacon, seafood & more during the week! I served mine w/ a simple avocado grilled cheese.

Amount	Measure	Ingredient	Prep Method
1	Bunch	Kale	Rough chop
1	Bunch	Broccoli, stems	Stems peeled, rough chop
2	Medium	Yellow squash	Rough chop
2	Cloves	Garlic
4	Medium	Rainbow carrots	Or other Harvest veggies, rough chop
3	Cubes	Harvest broth	Or fav soup base
2	Tablespoons	Miso	Or DoenJang, Chinese fermented bean paste, Soy sauce, or 1 1/2 Teaspoons sea salt
1/2	Teaspoon	Black pepper
2-5	Sprigs	Favorite herbs	Bay, rosemary, oregano, thyme, etc
3 1/2 – 4	Quarts	Water
3/4	Cup	Dry vermouth	Or wine, broth, brewed green tea

Combine everything for the soup except the broccoli heads & scallion in a large covered soup pot. Heat on high for 20 mins, then 15 mins on med.

1	Head	Broccoli, head	Rough chop
1-2	Bunches	Scallions	Green trimmings

Add the broc heads & scallions, replace the cover and boil for 10 mins longer. Cool uncovered while you prep the roasted veg. HARVEST HACKS:> Raid the fridge for veggies left from previous boxes & remember any cubes of Harvest broth you have in the freezer.

1/2	Pound	Yams	Large batonnet
1	Large	Parsnip	Peeled, batonnet
1/2	Cup	Stock	From the soup pot
1/4	Cup	Balsamic	Organic
1/2	Teaspoon	Sea salt

Heat oven to 475. Combine the yam & parsnip w/ 1/2 Tsp salt, balsamic & broth in a covered skillet. Heat over high heat for 6 mins until most of the liquid is gone & yams are tender.

1	Head	Cauliflower	1/2” slice
1/2	Teaspoon each	Sea salt & black pepper
2	Tablespoons	Evoo
1	Teaspoon	Favorite spice	Opt

Combine w/ sliced cauliflower, remaining 1/2 Tsp salt, black pepper, evoo & any favorite spices. I used anise seed. Toss all together on a sprayed baking sheet & roasted for 20 mins, stirring half way through.

Tablespoon

Grapefruit zest

Sprinkle on grapefruit zest when done.

While the oven is hot, roast up a simple avocado grilled cheese Sammie to serve on the side. I used homemade ancient grain bread

OVEN GRILLED CHEESE SAMMIE

2	Large	Slices	Favorite bread, whole grain
2-4	Slices	Favorite cheese
1 1/2	Teaspoons	Dijon	Opt
1	Medium	Avocado	sliced
1	Teaspoon	Butter	Or evoo
		Fresh basil leaves

Spread butter on the outsides of two slices of bread & Dijon mustard on the inside. Load on the cheese & put into the hot oven, when the cheese melts, take out of the oven, add in the avo & basil leaves. Close up the Sammie & cut into 2 or 3 pieces.

KUMQUAT SCALLION GARNISH

1-2	Bunches	Scallions	White stems, thick slice
10-14	Medium	Kumquats	Sliced
1/4	Cup	Grapefruit juice
1/2	Teaspoon each	Sea salt & black pepper
1/2	Teaspoon	Chili flakes	Opt
1	Tablespoon	Evoo	Opt

While the veggies are roasting, combine all the garnish ingredients. Stir & add more juice & salt & pepper to taste. Blend the soup well. Warm the portion you’ll use now. It thickens in the reheat. Garnish w/ roasted vegetables & kumquat scallion garnish. Freeze some of the soup, or use it as a base & morph it into several lunches & dinners all week long.

Do add Japanese miso or other fermented bean pastes, such as Korean DoenJang or Chinese fermented bean pastes to your fridge. They add a ton of flavor & healthy salt & minerals to your dishes. Loaded w/ probiotics they keep in the fridge for months. Kumquats are among the most versatile citrus. You can eat the skin & seeds, or pull out the seeds when you slice them.