Miso Soup With Millet And Squash

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* Exported from MasterCook *

 

Miso Soup With Millet And Squash

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 132

Serving Size : 1 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup millet

1/2 cup sliced celery

1 cup sliced onions

1 cup cubed butternut squash -- not peeled

1 quart spring water

2 3/4 tablespoons miso -- up to 11/2

1 sheet toasted nori -- for garnish

Chopped parsley -- for garnish

 

Wash the millet and dry-roast it in a frying pan. In a pot, layer the

vegetables, starting with the celery, then the onions, and squash on

top. Spread millet evenly over the top of the layered

vegetables. Carefully add water to just below the level of the

squash. Cook covered over medium heat, adding water gradually as the

millet expands. Do not stir. After the millet becomes very soft, about 25

to 30 minutes, add the rest of the water. Bring to a boil; then lower the

heat. Mix the miso with a small amount of the broth from the pot and

puree. Add the pureed miso to the soup a couple of minutes before

serving. Garnish with nori cut in small strips, and parsley.

 

Variation: Other grains, such as barley, rice, buckwheat, oats, or cracked

wheat, may be substituted for the millet.

 

Full title: Complete Guide to Macrobiotic Cooking, by Aveline Kushi and

Alex Jack

 

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