Perennial Far Eastern Potato Soup

This is a great recipe for any time of the year as many of the ingredients can be grown or foraged all year round (i.e. wild leaves and mushrooms) or as with potatoes, carrots and beans you may have some in storage for the winter months.

Ingredients – Serves One

You can times each ingredient by the number of people eating i.e. if 2 people are eating 100g mixed leaves becomes 200g – might sound obvious but you should read some of the emails we get!)

200g Potatoes (works best with new potatoes)

1 Carrot

100g Mixed leaves

(i.e – Cabbage, Jack-by-the-hedge, Spinach (all types), Chard, Charlock, Sorrel, Dock (in two changes of water), nettle, chickweed, first shoots of cleavers,

150g Broad Beans

Tablespoon of miso paste

50g Dried seaweed (i.e. nori, sea lettuce)

Two teaspoons of Thai seasoning (or mix of powdered coriander, lemon grass, chilli with a pinch of salt and a twist of lemon)

50g-100g Wood ear (sometimes called Jew’s or Jelly Ear), button mushrooms or Oyster mushrooms

Enough water to cover

Method

  • Cut the potatoes, carrots and wood ear fungus into strips about the thickness of a pen
  • Place in a pan with the miso paste and cover with water
  • Bring to the boil
  • After two mins of boiling shred the leaves add them to the pan and reduce the heat
  • Add the remaining ingredients (including the spices) and cook until the potato is soft
  • Serve with a garnish of alfalfa sprouts or toasted sesame seeds
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