Chickpea Miso Seafood Soup

This winter has been one of major changes for me.   I presented 4 workshops in January and feel that I am officially over (it’s so last year) my fear of talking in front of groups.  I started a women’s wellness group and we are having so much fun and learning a lot as well!  Now I’m planning for more groups, for men and women, families and teens.  I’m looking forward to my presentation at Miss Halls School Health Fair at the end of February.  I will get to talk about what a health coach does, offer the students scholarships to The Institute for Integrative Nutrition, and invite them to join me for my upcoming class series!

I have also done a lot of work on myself this past month.  In preparation for the Inner Quest Intensive at Kripalu I met in Great Barrington with Naturopath (and all around AMAZING lady) Pam Youngquist weekly for 4 weeks.  We did some talk therapy; some energy work and she gave me some thought provoking topics to journal on as well as some new techniques to help me heal on an emotional level from the Candida.  No matter what illness or imbalance you are trying to recover from, be it weight loss or chronic fatigue, you have to look at everything, from food to negative thought patterns, in order to really move forward.

Kripalu Yoga Center and grounds in Lenox MA

And after my weekend long Inner Quest Intensive I feel like I moved forward in my life, at about 90.  The IQI as described to me by others who have been through the program is that it’s like ‘several years of therapy in one weekend.’  There’s a lot to this program but that sums it up nicely.  It was a tough weekend and yes, it was totally worth it.  If you are interested in getting involved with Kripalu and live in the Berkshires, check out The Berkshire Kripalu Community!  You can apply for a membership which allows you to take Kriplau yoga at a discount as well as apply for scholarships to Kripalu programs.  You can also apply directly to Kriplau, a non-profit educational organization, for a scholarship to any one of their programs, which is how I was able to afford the Inner Quest Intensive.  Thank you generous Kriplau sponsors!!

During the IQI program we ate very simple, light foods.  There was usually miso or vegetable broth at each meal.  I was easing back into my normal diet (basically Kripalu food plus spices and garlic and hot sauce!) and so Dana made us miso soup with seafood for dinner.  Perfect.  This is the recipe he used as a guide for his soup.  Dana, of course, didn’t measure anything which means you’ve got a lot of leeway here with the amounts, use what you’ve got, improv the rest!

Someone took a nice picture of their version of Seafood Miso Soup, looks good enough to eat!

Seafood Miso Soup

  • 4 quarter-size pieces fresh ginger
  • 1 strip kombu kelp*, about 1/4 oz.
  • 1/2 cup loosely packed bonito flakes (katsuobushi)
  • 1 large leek, white and pale green parts only, sliced and rinsed well
  • 2 medium carrots, peeled and cut into 2-in. matchsticks
  • 1 1/2 pounds black cod or Pacific halibut, cut into 1 1/2-in. pieces
  • 3/4 pound medium sea scallops (15 to 16 per lb.)
  • 3/4 pound medium shrimp (26 to 30 per lb.), peeled, tails left on if you like
  • 1/2 cup shiro (sweet white) miso (we used chickpea miso)
  • 1/2 cup lager (preferably Longboard, optional, Dana left the beer out for ours)
  • Lemon zest/wedges (optional, but highly recommended!)
  • Thinly sliced shiso leaf (optional)

You can find kombu, a large seaweed sold dried, and bonito flakes with the Asian ingredients at well-stocked supermarkets and at natural-foods or Japanese markets. Find shiso, an aromatic herb, at Japanese markets and some farmers’ markets.

Preparation

  1. Bring 4 cups water, the ginger, and kombu to a boil in a large, wide pot. Reduce heat and simmer, covered, 4 minutes. Turn off heat, sprinkle in bonito flakes, and let sit 3 minutes (flakes will sink)
  2. Add leek and carrots. Bring to a simmer and cook 2 minutes. Add black cod and scallops; simmer 1 minute. Add shrimp and cook 2 minutes more.
  3. Whisk miso with lager or water in a small bowl. Remove stew from heat and carefully stir in miso mixture. Serve with lemon zest/wedges  and shiso for topping if you like.

Sunset
OCTOBER 2011

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