22 December 2017

Wild Rice and Miso Soup

Planning on having wild rice again for Christmas dinner?  Just go ahead and plan on making this soup now, because you know you're going to have a big tub of the dried-out stuff taking up precious space in your refrigerator afterwards. I did this one after Thanksgiving a few weeks ago, and I already miss it.




Wild Rice and Miso Soup

Serves 4

1 tablespoon neutral oil, like peanut or grapeseed
1 small yellow onion, chopped
2 small carrots, chopped
2 teaspoons fresh grated ginger
1 large garlic clove, minced
pinch salt (maybe 1/2 teaspoon?)
2 oz. dried shitake mushrooms
4 oz. mixed fresh mushrooms (portobello, white button, whatever)
6 cups water
1/4 cup soy sauce
2 packed cups chopped kale
3-4 cups leftover (cooked) wild rice
1 tablespoon white miso
1 tablespoon seasoned rice vinegar
1 teaspoon dark toasted sesame oil
1/2 teaspoon (or to taste) Sambal Olek or other chile sauce

In a Dutch oven or stock pot, heat the oil over medium heat and, when it shimmers, add the onion and carrots.  Saute until fragrant and slightly soft, then add the ginger, garlic, and salt.  Continue to cook until you can smell the garlic, then add the mushrooms.  Give them a stir, then add the water and soy sauce.  Cover and increase heat to bring to a boil, then reduce heat again to maintain a gentle simmer.  Cook until the shitakes are soft, about 15 minutes, then stir in the kale and continue to cook another 5 minutes.  Finally, dump in the wild rice and break up any clumps. 

While the rice is coming up to the temperature of the soup, place the miso, vinegar, sesame oil, and Sambal along with about a tablespoon of the hot broth in a jar with a tight-fitting lid.  Shake thoroughly to break up the miso, and when you have a thick sauce, pour it into the soup.  Turn off the heat, give it a stir, and serve.