Back to Poslfit Recipes

Poslfit Recipes: Miso Gumbo

2 c. water
1 stalk celery
6 okra
1 carrot
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)
I developed this recipe when I had to go on antihistamines and corticosteroids because of an allergic problem that was aggravated by food sensitivities. It's designed to be quick to make even when I'm foggy-brained from drugs, easy to digest and unlikely to set off any of my food sensitivities (your mileage may vary), reasonably nutritionally complete, made from ingredients readily available in my neighbourhood, and tasty enough that I'll eat it even when my appetite is suppressed.
I stopped eating it when I discovered that my underlying issue was salicylate sensitivity, because there are salicylates in the okra and carrots. I now eat Pad Kaprow Gai instead, because the capsaicin prevents salicylate uptake.
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.
Serves two.