{"id":553,"date":"2009-10-30T18:11:48","date_gmt":"2009-10-30T17:11:48","guid":{"rendered":"http:\/\/www.selfsufficientish.com\/forum\/blog.php\/?p=553"},"modified":"2021-03-13T10:39:14","modified_gmt":"2021-03-13T09:39:14","slug":"perennial-far-eastern-potato-soup","status":"publish","type":"post","link":"https:\/\/www.selfsufficientish.com\/main\/perennial-far-eastern-potato-soup\/","title":{"rendered":"Perennial Far Eastern Potato Soup"},"content":{"rendered":"\n\n\n
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.<\/p>\n

Ingredients \u2013 Serves One<\/h1>\n

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!)<\/p>\n

200g Potatoes (works best with new potatoes)<\/p>\n

1 Carrot<\/p>\n

100g Mixed leaves<\/p>\n

(i.e \u2013 Cabbage, Jack-by-the-hedge, Spinach (all types), Chard, Charlock, Sorrel, Dock (in two changes of water), nettle, chickweed, first shoots of cleavers,<\/p>\n

150g Broad Beans<\/p>\n

Tablespoon of miso paste<\/p>\n

50g Dried seaweed (i.e. nori, sea lettuce)<\/p>\n

Two teaspoons of Thai seasoning (or mix of powdered coriander, lemon grass, chilli with a pinch of salt and a twist of lemon)<\/p>\n

50g-100g Wood ear (sometimes called Jew\u2019s or Jelly Ear), button mushrooms or Oyster mushrooms<\/p>\n

Enough water to cover<\/p>\n

Method<\/h1>\n