Soup du Jour by Wendy Esko

Preparing soups has always been one of my favorite areas of cooking. Soups can be thick and creamy, chunky and rich, or simple and elegant. They can be warming or cooling depending on the season of the year and method of preparation. There are many different textures and flavors that can be created when preparing soups.

In the standard macrobiotic diet, soups can be taken once or twice a day. They are a very important part of our diet. Soups provide a variety of nutrients, stimulate our appetites, and when eaten at the beginning of a meal, prepare our digestive system for the other foods eaten during the meal. They are also very appetizing and delicious.

Udon Miso Soup

Udon noodles are delcious when served in a light miso broth. Although udon are used in this recipe, any kind of whole grain noodle or pasta may be substituted. 1 package of udon, cooked 4-5 cups water 1/2 cup wakame, soaked and sliced 1 cup daikon, sliced into thin quarters 1/2 cup celery, sliced on a thin diagonal 4-5 tsp barley miso 5-6 tsp water or soup stock, for pureeing miso 1/4 cup scallion, thinly sliced for garnish

Place the water in a pot, cover, and bring to a boil. Place the wakame in the boiling water, cover, and reduce the flame to medium. Simmer for about 5 minutes. Add the daikon and celery, cover, and simmer for another 2 or 3 minutes. Reduce the flame to very low, so that the water is not boiling. Add the udon. Puree the miso and add to the soup stock. Cover and simmer for 2 to 3 minutes without boiling. Place in individual serving bowls and garnish each with sliced scallion. Serve hot.

Minestrone

For those who wish to avoid nightshades, this recipe uses umeboshi vinegar to create a slightly sour flavor. Umeboshi vinegar makes a delicious minestrone. 2 cups whole grain elbows or other soup pasta, cooked 1 strip kombu, 3-2 inches long, soaked and sliced 1/4 cup kidney beans, soaked 6-8 hours 1/4 cup navy beans, soaked 6-8 hours 1/4 cup lentils 6 cups water 1/4 cup onions, diced 1/4 cup green string beans, chopped in 1-inch lengths 2 Tbsp celery, diced 1/4 cup carrots, diced 1/4 cup sweet corn, removed from cob 1/4 cup leeks, finely chopped 3 Tbsp umeboshi vinegar 2 tsp tamari soy sauce 1/4 cup chives, scallion, or parsely, finely minced for garnish

Place the kombu, kidney beans, navy beans, and lentils in a pot. Add the water, cover, and bring to a boil. Reduce the flame to medium-low, and simmer for about 1 1/2 to 2 hours or until the beans are tender. Add the onions, string beans, celery, carrots, sweet corn, and leeks. Cover and simmer for 5 to 7 minutes until the vegetables are tender. Add the cooked pasta, umeboshi vinegar, and tamari soy sauce. Cover and simmer for about 5 minutes. Remove, place in serving bowls, and garnish with chives, scallion, or parsley. Serve hot.

Alphabet Soup

2 cups whole wheat alphabet pasta, cooked 4-5 cups water 1 strip kombu, 2-3 inches long 4-5 shiitake mushrooms, soaked and stems removed 1/4 cup onions, diced 1/4 cup celery, diced 1/4 cup carrots, cut into matchsticks 1/2 cup tofu, cut into 1-inch cubes 2-3 Tbsp tamari soy sauce or miso 1 sheet nori, toasted and cut into thin strips 1/4 cup scallion, thinly sliced for garnish

Place the shiitake mushrooms in a small bowl and cover with warm water. Soak for about 10 minutes to soften. Remove from the soaking water and squeeze out liquid with your hands. Save the soaking water and use as part of your water measurement. Place the shiitake on a cutting board, and cut away and discard the tip of the stem, which often has tree bark attached to it. Wipe the kombu with a clean damp sponge, and place in a small bowl. Cover with cold water and soak for about 3 to 5 minutes. Remove the kombu and place in the pot with the shiitake. Place the shiitake and kombu soaking water and enough fresh water to equal the amount called for above into the pot. Cover the pot, place on a high flame, and bring to a boil. Reduce the flame to medium-low and simmer for about 5 minutes. Remove the cover and take out the kombu, saving it for future use. Cover the pot again and simmer the shiitake for another 5 minutes. Remove the cover and take out the shiitake, setting aside for future use. Add the onions, celery, carrots, and tofu. Cover and simmer for 1 to 2 minutes. Season with tamari soy sauce or miso. If using tamari, simmer for another 3 to 4 minutes. If using miso, simmer for 2 to 3 minutes. Place in serving bowls and garnish with several strips of toasted nori and a pinch of sliced scallion.

Pureed Squash Soup

4-5 cups buttercup squash, or medium Hokkaido pumpkin 4-5 cups water 1/2 tsp sea salt 1 cup onions, diced sliced scallion for garnish toasted nori strips for garnish

Remove the skin from the squash. (Save skin if unwaxed. It can be used to make tempura or in miso soup.) Place squash in a pot with water. Add a pinch of sea salt. Bring to a boil. Cover and reduce the flame to medium-low. Simmer until the squash is soft (about 10 to 15 minutes). Remove the squash and puree it in a hand food mill. Place the pureed squash in a pot, add the diced onions, and remaining sea salt. Bring to a boil. Reduce flame to medium-low and cook for another 20 minutes. Garnish with scallion and nori strips. This soup is delciously sweet, thick, and creamy.

Cream of Corn Soup

2 ears fresh sweet corn removed from the cob 4 cups water sesame oil 1 cup onions, diced 1/4-1/2 tsp sea salt 1/4-1/2 cup corn flour 1/4 cup celery, diced chopped scallion or parsely for garnish

Boil the corncobs in 4 cups of water. Save the water for the soup. Brush a pot with a small amount of sesame oil. Saute the onions and sweet corn. Add a pinch of sea salt. Add the corn flour to the onions and sweet corn. Mix so that the vegetables become coated with the flour. Add the water gradually to the flour and vegetables, stirring gently but constantly to avoid lumping. Bring to a boil, reduce the flame to medium-low, and simmer for about 30 minutes. Add the celery and remaining sea salt. Cook another 15 to 20 minutes. Garnish with scallion or parsely.