Potato Chowder with Miso Broth
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- Sea salt, to taste
- 2 tablespoons unsalted butter
- 1 small yellow onion, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons sake
- 2 1/4 cups water
- 3 medium new potatoes, cut in sixths
- 2 tablespoons miso or sweet white miso
- 1 3/4 cups whole milk or soy milk
- 1 1/4 cups cooked green lentils
- Sliced green onions
- Meyer lemon peel
- Chile oil or Chunky La-Yu
- Cooked brown rice
Ingredients
-
1 small head of broccoli florets
To Serve
Instructions
1. Blanch the Broccoli
- Bring a small saucepan of water to a boil.
- Salt the boiling water well.
- Blanch broccoli florets for 30 seconds until bright green.
- Drain and rinse under cold water immediately.
- Shake off excess water and set aside.
2. Build the Chowder Base
- Melt butter in a medium-large pot over medium heat.
- Stir in minced onion.
- Cook for 8 minutes until soft, avoiding any browning.
- Stir in flour and cook for 1 minute.
- Stir in the sake.
- Gradually whisk in water to avoid flour clumps.
- Add potatoes and bring to a simmer.
- Cook until potatoes are completely tender.
3. Finish and Season
- Put miso in a medium bowl.
- Add a splash of milk and whisk until smooth.
- Pour the milk-miso mixture into the pot.
- Stir in the cooked green lentils.
- Heat the chowder until just below a simmer.
- Taste and add sea salt as needed.
- Stir in the blanched broccoli.
4. Serve
- Ladle soup over brown rice if desired.
- Top generously with sliced green onions.
- Finish with lemon peel and chile oil.
- Miso Saltiness : Miso brands vary greatly in salt content. Always start with less salt and adjust at the end.
- Temperature Control : Do not let the soup boil after adding the milk and miso to prevent curdling.
- Serving Style : This chowder pairs excellently poured directly over a scoop of warm brown rice.