Sweet Potato, Coconut and Shrimp Miso Soup

maki — Wed, 17 Dec 2008 16:31:25 +0100

This rich fusion-esque soup is something I just came up with while fiddling around with the idea of a bisque-like soup without any cream or milk in it. After a few experiments, I’m happy with this version. I am not lactose-intolerent, but several members of my family are, especially my stepfather. Besides, even those of us with the sturdiest stomachs may have problems when there is tons of butter and cream involved.

This soup also happens to be quite frugal, since I use the shells and heads of peeled fresh shrimp that I stock up in the freezer to make the base stock. You don’t even have to add any actual shrimp, though they can provide a nice texture contrast.

The key to this soup is to balance the sweetness that comes from the sweet potato and coconut milk with the spiciness of the cayenne or chili pepper, plus the sourness of lemon juice.

Recipe: Sweet Potato, Coconut and Shrimp Miso Soup

For the shrimp stock:

About 2 cups of shrimp shells and heads
1 small onion
1 celery stalk
Olive oil
1 bay leaf

Chop up the onion and celery, and sauté in the olive oil until limp. Add the shrimp shells and 5 cups of water. Bring to a boil, then lower the heat to a simmer. Simmer for about 20 minutes, skimming off the scum that rises to the surface. Strain through a sieve or a colander lined with a cheesecloth or gauze. You will have about 4 1/2 cups of soup stock. It will be more orange if you have more heads.

For the soup:

1 small onion, chopped
2 cloves garlic, chopped
1 large sweet potato (I used the white kind, but the orange kind will work too), peeled and chopped up roughly
1/2 large fennel bulb or 1 small fennel bulb, chopped up roughly (If you can’t get bulb fennel, use a couple of stalks of celery finely chopped)
1-2 Tbs. Olive oil
The shrimp stock
1 cup coconut milk (use low-fat if you must, but full-fat will be richer)
2 Tbs. white miso
Juice of 1 lemon
Salt and pepper
Chopped fresh coriander or parsley
Hot red chili powder or cayenne pepper
A few shrimp (optional)

Equipment:

A heavy bottomed pan, or a slow cooker
A stick blender (mine is a 12+ year old Bamix that still works flawlessly)

In a large heavy bottomed pan (an enameled cast iron one such as Le Creuset is ideal) heat up the olive oil and add the onion. Sauté until limp, then add the other vegetables. Sauté until the vegetables are just turning a bit brown around the edges. (If using a slow cooker, do this part in a big sauté pan or frying pan or wok.)

Add the shrimp stock and bring to a boil. Lower the heat, and simmer gently until the vegetables are totally softened, about 30-40 minutes depending on how small you cut your vegetables.

With a stick blender, puree the soup until it’s smooth. A few small chunks in there are fine. You can also puree it in batches in a blender.

Return to the pot and add the coconut milk. Dissolve the miso in a little of the soup, and add to the pot. Add the lemon juice and pepper. Taste and add salt if you think it needs it (probably around a teaspoon may be needed). You can add more lemon juice at this point too.

Optionally add a few small fresh peeled shrimp just before serving, and simmer just until the shrimp are cooked, a couple of minutes.

Serve topped with a sprinkle of hot chili pepper or cayenne pepper (or chopped fresh red chili peppers), and chopped coriander or parsley. Optionally drizzle a bit of basil scented olive oil or even butter on top. The only accompaniment you need is some good bread or plain rice.

Notes

If you want this to have an even thicker texture, add about 2 Tbs. of potato starch or cornstarch dissolved in a little water; simmer until the soup thickens. Add more of the starch-water mixture to your liking.

Lotus root mini-cakes with sweet chili sauce

maki — Mon, 18 Feb 2008 18:11:04 +0100

I’ve lived in Switzerland on and off now for more than a decade. During that time, I’ve slowly seen more Asian grocery stores open, and more Asian ingredients become available. As far as I’m concerned, that’s a great thing.

When I saw some fresh lotus roots at my favorite Chinese grocery store in Zürich, I did a little dance of joy. I could only find it frozen or canned before. Lotus root, known as renkon (蓮根）in Japan, is an interesting vegetable, that changes its nature by how much you cook it. When it’s raw it’s rather bitter; when cooked briefly it has a very unique, crunchy texture; when stewed for some time, it turns starchy. It’s packed with fiber and various nutrients, and even used for medicinal purposes in the past. (Wikipedia entry).

This is what a raw lotus root looks like:

The outer brown skin is peeled off (a vegetable peeler works great for this task).

You may be more used to seeing lotus root served in slices:

Sliced lotus root can be boiled or blanched, steamed, stewed, deep-fried and so on. The lacy pattern adds instant flair to your dish.

Here though I grated the raw lotus root to make little pancakes out of them. When lotus root is treated like this, the texture turns quite starchy and dumpling-like, a little like rice cakes (mochi). Generous amounts of chopped fresh coriander leaves and green onion are added, for a pan-Asian flavor. They are gluten-free, vegan, and generally quite healthy, but they taste great too.

Because they are rather dense and starchy, it’s best to make them quite small, about the size of a poker chip.

Recipe: Lotus root mini-cakes

1 lotus root about 9 inches / 25cm or so in length, to yield about 1 cup of grated root
4 to 5 Tbs. potato starch or cornstarch
1/2 tsp. salt
1 cup chopped fresh coriander leaves
1/2 cup chopped green onion
Sesame oil for cooking
Sweet chili sauce or chili jam

Peel the lotus root and grate on a fine grater. Drain lightly in a fine-mesh sieve to get rid of excess moisture, but do not squeeze. Add salt.

Add enough potato or corn starch (use a gluten-free version if you are sensitive) to just hold the dough together sufficiently to form patties with. Add the chopped coriander and green onion and mix well.

Heat up a non-stick frying pan or griddle. Drizzle with a little sesame seed oil. Make little cakes or patties from the dough, and put in the hot pan. You should get about 8 to 10 little patties.

Leave to cook over medium-high heat, until the cakes move about a bit if you shake the pan. Turn each cake over carefully with a spatula. Drizzle in a little more sesame oil if necessary.

Continue cooking, flipping over more times if necessary, until the dough changes from an opaque white to transparent pale green, and the surface is browned and crispy.

Serve hot or at room temperature, with sweet chili sauce or chili jam for dipping. Great party food, or as a tasty carb component of a bento.

asian

Sweet Potato, Coconut and Shrimp Miso Soup

Recipe: Sweet Potato, Coconut and Shrimp Miso Soup

Notes

Lotus root mini-cakes with sweet chili sauce

Recipe: Lotus root mini-cakes

See also