I am very excited to introduce first of my fast.fit.fun.fab.food (fffff). This recipe was inspired by zen food or Buddhist food or “shojin Ryori” in Japanese created by monk. “Shojin ryori” doesn’t contain meat or fish. But I added pork for flavor in my recipe. Here is the Kabocha pumpkin dinner soup, which is perfect for winter. It contains all different nutrition you can think of to boost your health during cold winter flu season.
Ingredients:
- 1/2 large (2 lb) organic (preferred)kabocha pumpkin cut in 2-3 inches cube (with skin)
- 3-4 large organic (preferred) carrots cut into 1 inches (1- 1 1/2 cups) (with skin)
- 1/2 lb gobo (burdock root) peel skin and cut into 1 1/2 inches (1 cup)
- 1/2 lb pork loin thin “shabu shabu” slice
- 4 large taro (1/2 lb), peel skin and cut into half
- 3/4 lb daikon radish cut into 2 inches dice
- 7 nappa cabbage leaves cut into 2 inches
- Udon noodle if you want to make it dinner soup
- 2 qt dashi soup
- 2" cut dried kelp piece
- 1 tablespoon organic miso
- 2 green onion sprig finely chopped for garnish
Directions:
- Soak gobo and taro into water, set aside until cook
- In a large pot, put 2 qt of water w/ dashi (* will talk about later), kelp and daikon radish into pot and bring to a boil. After it's boiled, cook additional 2 min and take out kelp.
- Reduce to medium-low heat, Add pork into pot and cook until meat color changes to white / brown about 30 sec. Take out from pot and set aside.
- Put carrots, gobo into pot to cook about 8 min.
- Add kabocha pumpkin, taro into pot and cook until kabocha gets soft about 30 min.
- Add nappa cabbage into pot cook for another 5 min.
- Add cooked udon noodle (optional)
- Remove from the heat and add miso and cooked pork.
- Right before serving, garnish with green onion
This soup gets very delicious and more like pumpkin puree soup next day. I make big pot and feast for next few days !
I got vegetable from: 99 Ranch Market and Whole Foods for organic stuff.
No comments:
Post a Comment