Miso with Green Onion and Chinese Cabbage
This is a delicious, light and crisp soup that my wife and I usually cook for dinner. We are always looking for something light in the evening so our bodies are not digesting food when we go to sleep. If you eat a large piece of meat your body focuses on digesting the meat versus shutting down and restarting your body.
Slice the Green Onions 3 Minutes
Tightly bunch the stalks of green onions with a claw grip. Using your knuckle use a sawing / rocking motion and slice to the desired width.
Slice the Carrots 2 Minutes
Lay a carrot or multiple carrots with their tips lined horizontally on a cutting board. Form a claw grip over the carrot(s) and with a knife in the other hand using a rocking motion start slicing the tip off the carrot(s). Use your knuckle to guide the blade and to determine the width of the slices. Video
Slice the Cabbage 3 Minutes
Lay the head of cabbage on the cutting board with the flat stem side laying down on the board. The cabbage should sit on the board without rolling. Slice the cabbage in half from the top down to the bottom slicing the stem in half. The stem will hold both pieces of cabbage together. Lay one half flat on the cutting board. Form a claw with one hand over the cabbage with your knuckle near the edge of the tip of the cabbage. Using your knuckle to guide the blade with a knife in the other hand use a rocking motion to slice off the tip of the cabbage working down towards the stem. As you cut you will see strips of cabbage falling onto the cutting board.
Quarter the Citrus Fruit 1 Minutes
Hold the small citrus fruit such as a lemon or lime with a claw making sure the the core of the fruit is lying horizontally. Slice through the fruit in half. Lay each piece flat on the cutting board and cut in half vertically through the core.
Simmer the Vegetables 10 Minutes
Place a deep pot with water on the stove over medium heat and bring the water to a simmer. The water is simmering when you see small bubbles on the surface. You should be able to stick your finger in the water for 2-3 seconds. As the water starts simmering, turn the heat to low, add the veggies and cover the pot with a lid. Cook the veggies for 10 minutes over a low heat. The veggies are complete when they are tender and not mushy.
Cook the Bacon 7 Minutes
Place a low or medium rimmed pan on the stove over medium heat. Place your slices of bacon in the pan and cover with a lid or grease screen. If you don't cover the bacon grease will spray all over your stove. Cook for 3-7 minutes or longer until desired tenderness. I usually cook my bacon slightly crispy. If you are sourcing a high quality bacon, the fat should melt in your hand. When the bacon is cooked until the desired texture remove it from the pan and place on paper towels to absorb the bacon.
Cook the Fried Eggs 5 Minutes
Now turn down the heat to low and crack the the eggs into the pan and cover with a lid. Continually check your eggs to keep from over cooking. WARNING: Once the start cooking they will overcook quickly. The are finished when the whites harden and the yellow yolks look clear.
Make the Miso Soup 10 Minutes
Using a coffee or tea cup, dip it into the soup water and fill it half way. Let the cup of water sit for a few minutes to let it cool. The spoon the water and veggie mixture into 2 bowls and let cool for a few minutes. Spoon the miso paste into the tea cup and mix with a whisk until combined in the liquid. Then pour a little of the miso liquid into each bowl.
Slice the Bacon 1 Minutes
With one hand form a claw over the bacon and use your knuckle to guide the blade as you slice with a sawing / slicing motion. Slice to the desired thickness.
Plate the Miso Soup 2 Minutes
Place the egg or eggs into the miso soup into the center of the bowl. It will float on the top of the liquid. Then place the bits of bacon around the egg. Garnish the with any fresh veggies and always finish with a squeeze of lime. Add shoyu or salt as needed. The miso paste is pretty salty so your level of salt or shoyu will depend on the amount of miso you use.