Nappa Cabbage and Bacon Chickpea Miso Chowder
This recipe features our beloved Chickpea White Miso - Nappa Cabbage and Bacon Chickpea Miso Chowder. This heartwarming dish serves two and is perfect for cozy evenings. The combination of Nappa cabbage, bacon, and our unique Chickpea White Miso creates a flavor that's both comforting and irresistibly delicious!
<Ingredients>
Nappa cabbage: 7 oz
Bacon: 2 slices (replace them with tofu bacon if you prefer)
Onion: 1/2 piece
Celery: 1oz
Watermelon radish: 1/2 piece
Sweet potato: 5oz
Edamame: 1oz (Replace them with sweet corn if you prefer.)
Olive oil: 2 teaspoons
White wine: 3 tablespoons
Mirin: 2 tablespoons
Omiso®︎ Chickpea White Miso: 2 tablespoons
Almond milk: 1 1/4 cups
Katakuri Ko (Potato Starch) : 1 tablespoon mixed with 2 tablespoons of water
<Instructions>
Dice the bacon, Nappa cabbage, sweet potato, onion, celery, and radish into approx. ¼ inch cubes.
In a pot, heat the olive oil over medium heat. Add the bacon, sweet potato, onion, the core part of the Nappa cabbage, celery, and radish, and sauté for a little over one minute.
Add the white wine, mirin, and chickpea miso to the pot and cover. Let it simmer on medium heat for about 5 minutes. Remove the lid, and add the leafy part of the Nappa cabbage, edamame, and almond milk, and continue to simmer for about 3-5 more minutes.
Season with salt and pepper to taste. Finally, thicken the soup by stirring in the potato starch mixture.
