Miso Soup

Every wonder what to cook when you’re expecting 200 college students for Shabbos dinner?

Sarah Korn, Shlucha of Chabad Serving NYU, has compiled her recipes into a cookbook featuring themed Shabbos dinner menus such as Italian, Szechwan, Kentucky-Fried, and Mexican.

The cookbook will be available through Sarah’s website nyujews.com at the end of February.

Ingredients:

10 cups water
1 small butternut squash, peeled and cubed
1 large yellow onion, sliced
1 cup shitake mushrooms, tops only, sliced
1 cup sweet yellow corn
1 cup trimmed snow peas
½ cup mellow white Miso (unpasteurized)
4 scallions, thinly sliced
2 tablespoons grated fresh ginger
High quality soy sauce to taste (optional)
Cooking spray
8 quart pot

Directions:

1. Spray the bottom of an 8 quart pot with a generous amount of cooking spray. Add the onions and sauté on a low flame for about 10 minutes until slightly browned. Add the water, ginger, and squash, and simmer for 20 minutes. Add the shitakes and corn, and simmer for another 10 minutes. Add the scallions and simmer for 2 minutes. Add the snow peas, turn off the flame, and stir. The snow peas will cook in the hot liquid, but don’t boil them or they will lose their crisp.
2. In a separate bowl put the miso. Take a half of a cup of the broth out of the soup and mix with the miso until smooth. Add the miso mixture back to the soup and stir well. If you need to heat it up, do so, but don’t allow it to boil once you’ve added the Miso. Add some soy sauce to taste if you want to.

Parve.

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