Wednesday, March 5, 2014

sweet potato ginger miso soup

It is kind of amazing how bad children's movies are. Viewing the Oscar's nominated Frozen and Croods solidified this in my mind. American made children's flicks are invariably filled with violence and scary themes.

Is it to keep the adults entertained while taking their children to the theater?

It is just so baffling. My son won't watch any American movies made for kids. He doesn't like seeing people hit, pushed, thrown over cliffs (he wasn't raised on Wyle E. Coyote Road Runner like I was), run over by cars, or any other violent harm and they all scare him.

On the flip side he loves nature films where animals tear one another apart. He watched Life of Pi three times. Something about the difference between animal and human behavior, I guess. One lovely film that I highly recommend is the Child and the Fox. Beautifully shot and with a nice message.

Sweet Potato Ginger Miso Soup
Serves 6-8, adapted from The Kitchn

  • Olive oil
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 1 2-inch chunk fresh ginger, peeled and thinly sliced - about 1/4 cup
  • 3 large sweet potatoes, about 2 1/2 pounds - peeled and cubed
  • 3 tablespoons light miso
  • 4 cups chicken or vegetable broth, or water
  • 2-3 scallions, sliced for garnish
  1. Cook the onion and garlic in the olive oil until soft and translucent. Raise the heat a little and add the ginger. Fry until the ginger is fragrant, but don't let the onions and garlic brown at all. Add the sweet potatoes and miso and continue frying a bit, then add the broth or water. 
  2. Bring to a simmer then cover, turn the heat to low and let it cook for about 25 minutes, or until the sweet potatoes are soft. Take off the heat and puree in a blender or with an immersion blender. 
  3. Add some scallion circles to each bowl when served. 

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