Miso Soup and Chia Seed pudding

DSC_0663

I have a friend, Judith, who can’t eat a lot of the junk I post, but she still faithfully reads my blog, so I had her over for dinner Friday night and am dedicating this post to her.

DSC_0654

That’s Judith, she’s awesome! And she can actually eat this food! I always feel bad that I post this stuff that she enjoys looking at and compliments me on, when she can’t eat it! Well she can eat this! See?

DSC_0653

Miso soup is so simple and so good! And cozy. It is the best medicine for a sore throat too. That and Chai Tea. That’s how I was cured when I got sick last week. It worked like a charm!

DSC_0687

That’s the chia seed pudding. Instead of adding sugar we chopped up apple in it. It was a beautiful feel good dish.

DSC_0641

This was an amazing night and it felt really good to make something so simple and fresh that made Judith so happy. I LOVE cooking for people. And this won’t be the last of the healthy dishes mentioning Judith because we are going to cook together and I’m going to teach her a bit about the kitchen. It will be good, and fun and delicious!

DSC_0677

For the Miso Soup 

Warning: this recipe makes a lot! if you want to change the amount, use the same amounts of ginger,peppers and bay leaves, just use less toppings, water and miso.

2 inches ginger
4 thai chili peppers4 bay leaves
2 quarts water
1/4 cup + 1 tablespoon miso
3 cups bean sprouts
2 cups tofu
2 pounds beef steak
2 avacados
1/4 cup basil, chopped

Slice the ginger. Slice the chili peppers in half, take out the seeds and slice. Rip up the bay leaves. In a large pan add water, ginger, chili peppers and bay leaves. Let simmer for about 30 minutes to get a flavorful base.

Cube the tofu. Mix a tablespoon miso with 1/4 cup water. Add to the tofu, let marinate.

In the meantime, slice your beef as thin as possible and fry using a griddle or a large cast iron pan. To fry, spread beef out on your griddle at medium heat and cook on one side until it is almost completely cooked, then finish it up by flipping it onto the other side. It doesn’t take long, but if you are making as much beef as I did then you are going to have to cook it in many batches, you want the meat to be spread out on the griddle without touching so you are most likely going to need to do it in multiple batches depending on how much you are making.

Strain out the broth, discarding any chunks. Mix in the miso, taste, add more miso as needed.

Stir in bean sprouts, tofu and chopped basil.

Slice the avocado, serve on the side. Serve the beef on the side as well.

Slurp Good Soup!

Chia Seed Pudding

2 12 ounce cans coconut milk
2 tablespoons chia seeds
2 apples

Mix the coconut milk and the chia seeds together. Put in fridge and let sit for at least 2 hours and up to 2 days. (2 is a bit of a theme here isn’t it?)

When it is ready, the chia seeds will have expanded, making the pudding very thick.

Dice the apples. Put in a small bowl and pile the pudding on top.

Note: You can sweeten this if you like, I would usually use maple syrup, but honey would be good too. And it is also good with cocoa powder and/or cardamom. Also feel free to put it with any sort of fruit you happen to find!

DSC_0644

Love you Judith! Enjoy the recipe, and many more to come!

 

 

 

 

 

2 thoughts on “Miso Soup and Chia Seed pudding

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s