When the cold winds of winter seem to blow right through you, there is nothing quite like a hearty bowl of soup to warm your shivering bones. Winter vegetables and grains come together in this hearty soup to create warmth in the middle organs of the body, giving you strength, stamina, a calm mind, and a
warm body.
Ingredients
Soup
- 1 (½-inch) piece kombu, soaked in water until tender and diced
- ½ red onion, cut into large dice
- 1 cup diced green cabbage
- 1 cup cubed winter squash
- ⅓ cup rolled oats
- 4 to 5 cups spring or filtered water
- 2 to 3 teaspoons barley miso
- 2 to 3 scallions, thinly sliced on the diagonal, for serving
Mochi Croutons
- Avocado oil, as needed for frying
- 12 (½-inch) mochi cubes
How to Make It
-
To make the Soup
- Layer the kombu, red onion, cabbage, and winter squash in a soup pot in the order listed. Top with the oats, then add the water. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer, covered, until the vegetables are soft and the oats are very creamy, 35 to 40 minutes. Remove a small amount of liquid and use it to dissolve the miso. Stir the miso mixture gently into the soup and simmer, uncovered, for 3 to 4 minutes to activate the enzymes in the miso. To make the Croutons
- Just before serving, heat enough oil to generously cover the bottom of a heavy skillet over medium heat. Add the mochi and fry until golden brown on all sides, turning as they brown. Drain well on paper towels.
- Serve hot, garnished with scallions and 3 to 4 mochi croutons per bowl.
