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Poslfit Recipes: Miso Gumbo
2 c. water
1 stalk celery
1 medium green onion (a/k/a negi or scallions)
1 T. dried anchovies (niboshi)
1-1/2 T. white miso
1-1/2 c. cooked rice
hot peppers (optional)
Put the water in a medium saucepan and put it on the fire.
If it comes to a boil at any point, reduce the heat just enough to keep
it from boiling.
Add the dried anchovies immediately.
Slice the celery and carrots at an angle, about 3 mm thick for
the carrots and twice that for the celery. Add them to the
water as soon as they're ready.
If you like spicy food, add a few slices of a moderately hot pepper.
Remove the tops (caps) from the okra, along with any blackened
bits. Cut into 1 cm lengths, add to the pot. If you're using
frozen okra, reserve the okra until later.
Cut the whites of the green onions into 1 cm lengths, add to the
pot. Cut the green tips into 2 cm lengths and reserve.
Check to see if the carrots and celery have softened.
If not, wait until they are.
Add the miso (stirring until it dissolves), rice,
reserved green onion greens, and the reserved okra if it was frozen.
Reduce to a simmer, cook at least five minutes and up to 30 minutes
until the rice is slightly mushy. It tastes better if you let it
simmer longer, but don't let it dry out.