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Fusion Miso Soup with Kimchi Stuffed Rice Dumplings

Posted Oct 07 2011 8:05pm


Every ardent wanderer occasionally grows tired of life on the road. Train stations, bus drivers, taxi cabs, cityscapes, landscapes and hotel rooms - all become a blur of too many days of peregrination. The adventurer grows weary and decides to "settle down," only to realize that the place he settled (often his country of origin) is not the "home of his heart."

 Said phenomenon aptly describes our current situation. Though we love our country of origin and appreciate what we have here, the home of our hearts will forever be in Asia. Thus, you will inevitably see many Asian-inspired dishes here.

Today's soup is a fusion dish, combining the tastes of three of our favorite cultures - Chinese, Japanese, and Korean. Purists may shudder at the culture impurity of this amalgamation, but it is really quite delicious.

Fusion Miso Soup with Kimchi Stuffed Rice Dumplings (serves 8)
- 12 cups vegetable broth
- 4 Tablespoons Chickpea Miso
- 6 heads of baby bok choy, chopped
- 4 large carrots, shredded
- 5 cloves garlic, minced
- 1 bunch spring onions, diced
- 4 Tablespoons ginger, diced
- 2 Tablespoons low-sodium wheat free tamari or soy sauce
- 1 bunch cilantro, chopped
- 1 jalapeno or other hot pepper, chopped
- diced garlic peanuts to garnish (only if you are not on a low oxalate diet)
- 1 pkg Shirataki Noodles
- 4 cups cooked sushi rice (cooked according to package directions)
- kimchi to fill dumplings


Combine vegetable broth, bok choy, carrots, garlic, onion and ginger in a largepot and bring to a boil. Simmer until vegetables are crisp-tender. Add Tamari Sauce, miso and Shirataki Noodles and allow to simmer while you make rice dumplings. You can see the method for stuffing the dumplings above. Simply rolla ball of sushi rice, poke a hole in it with your thumb, fill with kimchi(chopped into a fine dice), and pinch the ball closed again. Place filled rice dumplings in individual serving bowls and cover with hot soup. Garnishwith hot pepper, cilantro, and peanuts as desired. Serve immediately.

Do you have any special heart connections to another culture and its food? We'd love to hear about it. Please leave us a comment. As Isa Chandra said, comments are to bloggers what claps are to fairies. ;-)


Thus ends the first week of our Vegan Month of Food posts. Hope you are enjoying our soup/stew/chowder concoctions.
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