Winter Moon Soup
Ingredients
- 1 Tbsp. ghee
- 1 onion
- ½ tsp. fine salt
- 1 apple
- 3 cups / 525g of nishime vegetables
- 3 cups recently boiled water, or vegetable steaming liquid
- 2 Tbsp. white miso
- ½ Tbsp. tamari
Directions
- Peel the onion and slice it into half moons. Chop the apple and set it aside.
- In a large skillet over medium heat, melt the ghee, then add the onion and salt. Cook the onions, stirring occasionally, until they are starting to turn golden, about 10 minutes. Add the apple and cook for another 3-4 minutes, until the apples are softening. Remove from heat and let cool slightly.
- In a blender, place the nishime vegetables and their steaming liquid (if you’ve reserved it, otherwise use recently boiled water). Add the miso, tamari, and then the onion and apple mixture. Blend on high until completely smooth. Taste and adjust seasoning to suit your taste (for instance, you may want more miso depending on the strength of it).
- Serve the soup hot with furikake (decorate the soup however you desire!), say thank you and enjoy. Store leftovers in the fridge for up to five days.
Notes
Makes 6 cups
