Thursday, November 29, 2012

Donabe-steamed Fennel Soup with Crab Meat

Steaming is a wonderful way to cook vegetables in terms of both nutrition and taste. Steamed vegetable(s) can make healthy non-oil soup very easily, while bringing the pure flavor of the ingredients. One of my favorite steamed vegetable soup is fennel soup.

Donabe steamer, "Mushi Nabe", makes wonderful steamed fennel.

Donabe-steamed Fennel Soup

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Slice two large bulbs of fennel into wedges and steam in the hot Mushi Nabe over medium-high heat for 15-20 minutes or until the fennel is very soft.

Transfer the fennel into a blender. Add 1.5C vegetable stock, 1T Saikyo Miso, and 1/2T shio-koji. Blend until the mixture is very smooth. Adjust the seasoning with some salt and pepper, as necessary.

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Transfer the mixture into a donabe (this time, I used mini-size classic-style donabe, "Yu-kizeto") and heat until hot.

Transfer into a bowl and top with some crab meat (and drizzle some olive oil, if you like a nice oil touch). For a vegan version, you can just serve as is, and it tastes really gorgeous.

Happy donabe life.