(SO SPRING MEAL)
MISO SOUP W NETTLE, WILD ONION, SPROUTS & SHITAKE
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:
- 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:
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
- Tiny splashes of lemon juice and evoo
- Sprinkle of sea salt