Marti Wolfson (www.martiwolfson.com)
Japanese style fish soup
Nothing tastes better during this flu-season than a nourishing bowl of soup. I was going to name this recipe heaven in a bowl because that’s where I felt I went when I took my first sip. This dish is so delicious and loaded with nutrients including Vitamin C, A, calcium, omega 3’s and fiber. Traditionally this is made in a clay pot but I used a heavy cast iron pot and a dutch oven works just the same. Homemade chicken stock can strengthen digestion, the gelatin provides gut and joint supporting nutrients, as well as minerals in an absorbable form. If you don’t have homemade chicken stock you can make a quick dashi broth by placing one piece of kombu in a pot and cover it with 1 1/2 quarts filtered water. Allow the kombu to soak for 15 minutes to soften it. Turn on the burner to a high flame. When the water begins to bubble, stir in bonito flakes, and remove from heat. Cover and allow the bonito flakes to steep in the water until they to the bottom, about 10 minutes. Strain the broth, composting the bonito flakes. This will taste better than the store bought chicken broths.
4 cups chicken broth (salted to taste)
½-1 tsp red pepper flakes
¼ cup miso paste
2 scallions, thinly sliced
1 large carrot, peeled and cut into matchsticks
1 daikon, peeled and thinly sliced into half moons
1 heaping cup thinly sliced mushrooms (shitake or cremini)
3 tsp. olive oil
2 6oz pieces wild salmon (Vital Choice our favorite – but any wild salmon i good)
2 T. pre cut wakame (soaked in fresh water for 10 minutes and drained)
2 cloves garlic minced
4 cups swish chard, rib removed and roughly chopped
1 package cooked gluten free noodles (I used brown rice and wakame noodles. Cook the whole package but save half for later use.)
Preheat the oven 325 degrees.
Heat the chicken broth and red pepper flakes just until steaming but not boiling. In a clay, cast iron, or dutch oven pot rub the miso paste all over the bottom and sides of the pot. Layer in the scallions, carrot, daikon, and mushrooms. Pour the stock over the vegetables, cover and place in the oven for 5 minutes. Meanwhile heat 2 teaspoons of olive oil on medium might heat. Add the salmon, skin side down, and cook just until the skin is crispy. Immediately remove the skins, setting them back on the pan to continue to crisp on both sides. Place the uncooked salmon in the pot, cover and continue to poach in the miso broth for 10 minutes. While the vegetables and salmon are cooking, heat the remaining 1 tsp of olive oil on medium might heat and add the garlic. Cook for 30 seconds and then add the swiss chard. Saute until the chard wilts down like spinach.
To serve place a handful of noodles in each bowl. Pour in 2 cups broth with a generous amount of the vegetables and fish. Add in some wakame, garlickly swiss chard and the salmon skin. Enjoy.