1 4-inch square dried kombu, cleaned with a damp cloth
2/3 cup bonito flakes (fish flakes)
1/3 pound enoki mushrooms (1 package), a few reserved for garnish
2 tablespoons miso
2 scallions, finely sliced

To prepare the dashi, combine kombu and 4 cups water in a pot, and bring to a boil. Remove kelp, and discard. Add bonito flakes, stir well, and remove from the heat. Let flakes settle to the bottom of the pot (about 30 seconds). Strain the stock through a fine sieve, discarding bonito flakes.

Return stock to the pot, and add mushrooms. Cook over moderate heat until mushrooms have softened (about 3 minutes). In a small bowl, dissolve miso in a ladleful of dashi. Add dissolved miso to the soup, and stir to combine. Divide soup among four bowls, and sprinkle with reserved enoki and scallions.

6 cups water
2 thin slices fresh ginger
1 medium carrot cut into thin strips
1/3 cup shiro miso (white fermented soybean paste)
1/2 cup small-diced silken tofu (about 3 ounces)
2 scallions thinly sliced
1 tablespoon sherry

Bring the water and ginger to a boil in a 2-quart saucepan. Add carrot, cover, and remove from heat. Let sit for 1 minute.

Whisk together shiro miso and 1/2 cup of the hot water in a small bowl until smooth, then whisk into the hot water. Remove and discard the ginger. Add tofu and scallions, divide among bowls, and serve immediately.

Serving Size: 6

1c raw barley
6 c. boiling stock
2 tbsp oil
2 c. chopped onions
2 c. chopped or sliced carrots
1 tbsp dried dill weed
1 ½ c. sliced celery
4 c. sliced mushrooms
1 tsp. salt
pepper to taste
1 tbsp tamari
parsley

Combine barley and stock in a 4 quart soup pot. Cover and simmer until tender, about 40 minutes.

In a large saute pan, heat the oil and saute the onions, carrots and dill weed. A few minutes later, add the celery. When browned and cooked nicely, add to the soup pot. Saute the mushrooms in the same pan quickly on high heat until lightly cooked, then add salt, pepper, tamari and more water or stock if needed. The barley will continue to absorb water, making the soup thick. Before serving add parsley.

Makes 8 servings.

1 pint shucked oysters (about 16) including their liquor
1 cup bottled clam juice
1 1/2 cups canned, unsweetened coconut milk
1 jalapeno chile, quartered lengthwise
3 green onions, thinly sliced
zest of 1/2 lime
2 tablespoons lime juice
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 teaspoon salt or to taste

Strain oysters over saucepan and reserve the oysters. Add the clam juice to the oyster liquor along with the coconut milk, jalapeno, onions and lime zest. Simmer for 5 minutes.

Add the oysters and lime juice and simmer gently until the oysters’ edges curl, about 2 minutes. Stir in the basil, cilantro and salt and serve immediately.

I plan to try this with shrimp.

From “Simply Shellfish,” by Leslie Glover Pendelton (William Morrow, 2006)

2-4 tbsp. olive oil
1 onion, finely chopped
3 cloves of minced garlic
3 cups canned tomatoes, chopped
1 can white beans, cannellini or other variety
4 cups stock
1 tbsp rosemary
8 oz dried pasta, bow tie or similar type

In a large pot over medium heat, warm 2 tbsp. olive oil. Add onion and garlic. Sauté slowly, stirring until onion is soft. Add tomatoes, salt and pepper to taste; simmer 20 minutes. Add canned beans, which have been rinsed and drained, and the stock; simmer covered 10-20 minutes. Now add the dried pasta and cook until done, 10-15 minutes.

In a small saucepan heat the remaining olive oil, then add rosemary. Remove from heat, strain and add oil to the stew; stirring to mix thoroughly. Serve topped with grated Parmigiano reggiano.

1onion, diced
1/2 c finely chopped celery
2 tbsp butter
1 can chicken or veggie broth
1 c diced potatoes
1 1/2 c milk
1/2 c cream
1/4 lb shredded cheese
1/2 lb cooked sausage or veggie substitute
salt and pepper
1 tbsp parsley

Saute onion and celery in butter until soft. Add broth, salt and pepper and potatoes, bring to a boil, reduce heat and cook until potatoes are tender about 15 minutes.

Add milk, cream, cheese and parsley. Heat until cheese begins to melt.

In the meantime cook sausage links until browned, cut into 1/4 inch long pieces either before or after cooking. Add to chowder just before serving.

5 hearty servings

Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup – Lyn Belisle

Mexican Crema – Cacique brand (or use substitute below)
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice

6 tablespoons (3/4 stick) butter
2 finely chopped small onions
2 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/2 teaspoons Aleppo pepper or dried crushed red pepper
1 teaspoon ground cumin seed
1 tsp marjoram
1/4 tsp chipotle chili powder
1/8 – 1/4 tsp grnd corriander
6 cups canned low-salt chicken broth, or 1 49 oz. can

1/2 cup shelled pumpkin seeds (pepitas), toasted can substitute chipotle flavored sunflower seeds

cilantro for garnish

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)

Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk, cumin and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)

Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds add some cilantro leaves for flavor and effect.

Serves 8

4 Tablespoons unsalted butter
8 Large shallots or 2 large red onions
1 1/2 lbs. of sweet potatoes.
One medium fresh ginger root
6 gloves of fresh garlic
1 quart of chicken stock
Salt and Pepper to taste
1 can of coconut milk – 8 to 12 oz.
Fresh parsley or coriander

Sautee the onions or shallots in the butter until clear and a bit caramelized. Cook peeled sweet potatoes in 4 cups of water with fresh ginger, garlic gloves and one half onion or 2 peeled shallots. I used a lot of fresh ginger two knobs and 3 gloves but you may choose to make this less. Simmer until the potatoes are tender. Strain the liquid and save. Then puree the potatoes in a magic mix or food processor, along with strained liquid using as just enough to keep the mixture liquid and somewhat thin.

While the potatoes are cooking you may sautee the rest of the onions. Then add more grated fresh ginger and at least 4 gloves of garlic. Add these to the mixture you are pureeing. Return all of this to the original pot and add chicken stock until of a consistency which you desire for soup. I like mine a bit thick but you may choose to make it thinner.

Add one tin of coconut milk, salt and pepper. Serve immediately with parsley,
coriander, or Thai Basil on top