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(SO SPRING MEAL)

MISO SOUP W NETTLE, WILD ONION, SPROUTS & SHITAKE

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BABY ARUGULA SALAD W STRAWBERRIES

So many nettles growing wild in the pasture, so many ideas for how to use them. Here’s my first. I incorporated them into a light miso soup, using wild onions that grow near the compost, with more substance supplied by garlic-sauteed shitake mushrooms and freshly sprouted mung beans. Providing the nettles are cooked long enough to eliminate sting, they’re a really tasty green that can be used anywhere you’d want spinach or the like. SO GOOD FOR YOU. 

I also thinned my arugula for the first time, a process which is much less heart-wrenching once salad made from the baby leaves proves to be the most deliciously delicate thing ever. 

FOR THE SOUP:

Warm together:

  • 1 qt stock (I used chx)
  • 1 qt water

Avoid boiling this soup for the entirety of the cooking process.

Meanwhile sauté in butter (& a dash of sesame oil) until tender:

  • 2 c thinly sliced shitakes
  • 2 cloves garlic, minced

Once your broth is hot, add:

  • 1/4 white miso paste

When the miso is fully dissolved, add:

  • 3 c freshly picked nettles, leaves only
  • 1 c bean sprouts (any will do, I used mung)
  • Sauteed shitakes
  • 1/2 c thinly sliced green onion, or scallion, or chives

Stir to combine and serve. A dash of Braggs aminos or tamari sauce finishes the dish perfectly. 

FOR THE SALAD:

All you need is:

  • baby arugula
  • thinly sliced RIIIPE strawberries

Dress with:

  • Tiny splashes of lemon juice and evoo
  • Sprinkle of sea salt

EAT IMMEDIATELY.

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