još jedna miso juha

Tako sam sretna što još uvijek mogu kupovati povrće od svojeg najdražeg OPG-a. Osim što je osjetno zdravije, ukusnije, bolje za nas, mislim da je iz više razloga uvijek zdravo imati naviku svojom kupnjom podržati male proizvođače i lokalne poljoprivrednike. Osjeti se kada je u izradu nekog proizvoda ili uzgoj neke namirnice uložen ljudski trud i ljubav. Osim toga, vjerujem da je barem na nekoj mikrorazini ovo put koji osnažuje lokalnu ekonomiju. Priznajem, možda bi to sve i bilo džabe da teta Branka nema tako dobro zelenje i tofu. Tri puta dnevno jedem nešto zeleno, pretvorit ću se u kelj ili pak choi i nije mi žao.

što/
[za 2 porcije]
1 veći narančasti batat
2 šalice domaćeg povrtnog temeljca*
100 g dimljenog tofua
6 malih glavica tatsoia
1 manja do srednja mrkva
1 žlica prirodno fermentirane miso paste**
1 jušna žlica sojinog umaka
1 mladi češnjak
1 šaka listova korijandera
1 šaka klica brokule
1 mala šaka krupno narezanog vlasca

*temeljac kuham od ostataka/ žilavijih dijelova povrća koji mi ostanu kod pripreme hrane
**ako je moguće, koristite miso koji nije pasteriziran kako biste iz njega dobili i nešto probiotskih mikroorganizama

kako/
Narežite batat na kockice, posolite ga i pecite u pećnici oko 20 minuta na 220 °C. Stavite temeljac i narezani tofu u lonac i kuhajte do vrenja. Maknite s vatre i ubacite tanko narezanu mrkvu, tatsoi, pola narezanog češnjaka, miso i soja sos. Poklopite lonac i ostavite da odstoji nekoliko minuta. Poslužite juhu u tanjure, dodajte pečeni batat, narezane listove korijandera, vlasac, klice i ostatak češnjaka. Dobar tek!

[ENG]

tatsoi miso soup

I am so grateful to still be able to get food form my favourite vegetable farmer. Besides being noticeably healthier, tastier, better for us, I think there are many reasons why it is always a healthy habit to support small businesses and local farmers with our purchases. You can feel it when a product was made or food was grown with love and dedication. Besides that, I am sure that, at least on a micro-level, this is a way that strengthens local economy. I admit, it could be all for nothing if these vegetables and homemade tofu weren't so damn tasty! I'm eating greens three times a day, I will turn into a kale or a pak choi, but I have no regrets.

what/
[for two portions]
1 large orange sweet potato
2 cups homemade vegetable broth*
100 g smoked tofu
6 small tatsoi heads
1 smaller to medium carrot
1 tbsp naturally fermented miso paste**
1 tbsp soy sauce
1 young garlic
1 handful fresh coriander leaves
1 handful broccoli sprouts
1 small handful coarsely chopped chives

*I cook the broth from vegetable leftovers, that way I dispose almost nothing when I am not able to compost
**if possible, use a miso paste that has not been pasteurised - that way you can get some beneficial probiotic microorganisms from it

how/
Cut the sweet potato into cubes, sprinkle it with some salt and bake for 20 minutes on 220 °C. Put the broth and cubed tofu in a pot and bring to a boil. Remove the pot form the heat and add finely sliced carrot, tatsoi, half of the chopped garlic, miso and soy sauce. Cover the pot and let it sit for a couple of minutes. Serve the soup, add baked sweet potatoes, chopped coriander leaves, chives, sprouts and the rest of the chopped garlic.
Bon appétit!