Food Hero


Miso Soup with Bok Choy and Chorizo by Katy K
September 9, 2008, 3:04 am
Filed under: Katy K, quick fix, Soup

There is a very interesting cookbook called Low Carb 1-2-3 by Rozanne Gold. It has a lot of great recipes in it and, in particular, I keep making her soups.  This soup is easy and delicious and tastes more complex than the recipe would suggest.  It is an unusual combination of ingredients that, surprisingly, go together really well.  A friend of mine enjoys this recipe and says it always gets a good reception when she makes it for her friends.

Ingredients

6 oz        Bok choy (2 smallish bok choys), sliced to the size you like
3 oz        Chorizo, sliced paper thin 
3 Tblsp   White miso

Add miso to 4 cups of water and bring to a boil, add bok choy, return to a boil, and simmer until bok choy is tender. Add sliced chorizo, return soup to a boil and serve.

There is a school of thought that claims it is important to not boil miso.  I have heard this is because there are beneficial microbes in the miso (like yogurt has beneficial microbes) that you don’t want to kill by boiling.  My mother says to stir the miso into the soup at the very end just before serving to accomplish this lack of boiling.  The instructions for this recipe say to bring the miso and water to an almost-boil and then sequentially add the last 2 ingredients, cooking the chorizo for a short time.  Personally, I don’t think that there is much difference between an almost-boil and a boil when it comes to killing microbes so I just boil the miso.  It doesn’t seem to affect the flavour (to me) and I would rather boil the chorizo and make sure that the pork is cooked.  I love chorizo!

My mis en place for Miso Soup with Bok Choy and Chorizo

My mis en place for Miso Soup with Bok Choy and Chorizo

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