BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Starting Clean

37 Comments

Early January, the ground coated in a thin veneer of glistening white snow, it’s the calm after the storm. Lights and tinsel come down, discarded gift wrappings are cleared away, and the world returns to a weary, more subdued version of normalcy. Back to work, back to school, back to what ever it was we were ignoring or pretending didn’t have a deadline- It’s an abrupt, harsh transition, alright. Tempted as I am to turn tail and hibernate for the rest of winter, the show must go on, and the gears must continue to grind forward somehow.

Beginning in my own gentle way into 2011, there were no grand parties or late night revelries, and yet a soothing, cleansing sort of recipe for renewal still feels appropriate. Yes, there are still cakes and sweets galore to come (oh, if only you knew my plans…) but for now, a break from complicated fare is more than welcome. Borrowing from the Japanese tradition of nanakusagayu, a simple dish consisting of little more than rice and greens promises wealth, luck, and a healthy, clean start to the new year.

A porridge requiring seven different, distinct greens, this is a dish I shied away from for many years, lacking the creativity to replace the typical Japanese herbs with ones more easily obtainable in the US. Perhaps I cheated a bit, filing leeks, celery, and parsley under the category of full-fledged greens, but they certainly are green-colored, and oh so much more tasty than many other bitter grasses. My version also differs significantly in consistency; rather than a gooey, mushy rice porridge that’s cooked to a slow death, I throw in cooked rice almost at the last minute, keeping the grains whole and distinct, and creating more of a soup in the end. Warming, soothing, quick and brothy, it’s a perfect option for anyone feeling under the weather, too.

Though the greens do wilt down considerably, this recipe still makes a whole lot of food, so you may want to keep the rice one the side for future leftovers, instead of letting it sit and soften in the leftover soup.

Nanakusa-Shiru

1 Medium Leek, Thoroughly Cleaned and Sliced into Half-Moons
2 Stalks Celery, with Leaves, Chopped
2 Cloves Garlic, Finely Minced
1 Square Kombu
5 -6 Cups Water
3 – 4 Tablespoons Aka (Red) Miso
4 Cups Cooked Brown Rice
1/2 Pound Fresh Kale, Stemmed and Chopped or Torn
1/2 Pound Fresh Baby Spinach
1/2 Pound Fresh Romaine, Chopped
4 – 5 Scallions, Thinly Sliced
1/2 Cup Parsley, Roughly Chopped

Toasted Sesame Seeds
Red Pepper Flakes (Optional)

Set a large stock pot on the stove over moderate heat, and add in the leek, celery, garlic, kombu, and water. Bring it to a boil, and then reduce the heat to a gentle simmer. Cook for 15 – 20 minutes, until the garlic has mellowed and the veggies softened. Carefully remove the kombu, and slice it into bite-sized pieces before returning it to the pot.

In a small dish, place the miso paste, and add in a splash of water from the stock pot. Mix well so that the miso is completely dissolved and no lumps remain. Pour the miso liquid back into the pot, and stir to incorporate. Add in the cooked rice, along with all of the remaining greens and herbs. You may need to add the greens in batches, stirring each one in gently until wilted enough to make more room in the soup pot. Cook for just 2 more minutes, and turn off the heat.

Ladle out portions into bowls, including a good amount of broth for each one, and top each serving with a light sprinkling of toasted sesame seeds and red pepper flakes as desired.

Serves 8 – 12

Printable Recipe

Author: Hannah (BitterSweet)

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

37 thoughts on “Starting Clean

  1. oh the bowls are so beautiful! ♥♥♥ I like ♥
    The photo is beautiful as always.
    Recipe very tasty!
    Hannah, I wish you a very good year, that all your dreams come true and I hope that 2011 will be full of surprise to your readers, may be a second book?

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  2. Yum yum yum, I crave this kind of meal after the holidays too. Happy New Year Hannah!!

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  3. Beautiful, both the food and the bowls!

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  4. That looks so cleansing and so delicious. For some reason I’m not craving miso soup with greens :)

    Happy New Year Hannah!

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  5. wow! this looks just perfect for starting the new year. it went straight into my online cookbook at (Cookmarked.com). Thanks Hannah!

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  6. Wonderful, Hannah! This is just what I am craving. I have never tried red miso, but I have officially added it to my shopping list for this afternoon.

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  7. Oh yes, Hibernation sounds wonderful right about now! Thanks for the comfort food.
    xo
    Eco Mama

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  8. This sounds perfect for those of us who are hoping that 2011 will be a healthier year. I love your substitutions as well as the bowls. If they are from Crate & Barrel I think I have the same ones.

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  9. Happy New Year Hannah! This soup looks like something served had a health spa, it’s so pretty. I’ve been craving the greens again and I can’t wait to whip this one up.

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  10. Oh Hannah, what a gorgeous soup this is. Love it. I’ve been eating Heidi (101 Cookbooks) New Year Noodle Soup for the past two days. While we’re in the Southern hemisphere and it’s summer, we’re having a bizarre cold and wet spell and I find myself craving soup. If it continues I’ll be making yours next, if not I’ll file it away for our winter-proper.

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  11. this recipe sounds so yummy! and the bowls are just so adoreable:) thanks for sharing this.

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  12. Happy New Year Hannah! What an absolutely STUNNING pic.. I love that bowl. The dish sounds so good and healthy..

    I look forward to what you have in store in the future. I get my sweet fix vicariously through your blog!

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  13. Love those greens mixed up with rice. I do that with barley, quinoa + kale, celery, collard greens! Love love love such food.

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  14. What a beautiful photo. I am going to try out this recipie later in the week. Thank you!

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  15. Yum! I’m super into green soups lately, and I LOVE miso. I just made a broccoli rabe soup, so bitter doesn’t scare me!

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  16. This looks absolutely scrumptious! And the photo is scrumptious, as well, I might add. Am going to my favorite natural foods store, tomorrow. I hope they have the Kombu. If they don’t would there be something else similar that I could substitute?

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  17. Hmm you are quite foreboding with your warnings of delicacies to come. But for now I’ll relish in the simplicity and cleanliness of this dish. Just what I need at the moment.

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  18. I must say, I do love me some mushy porridge-like congee, but I’d be willing to give your distinct-grains-with-so-many-lovely-greens recipe a go. That’s how much I trust you. :P Happy New Year, fellow Hannah!

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  19. I really enjoyed reading this post. You’re very good to have had cleared all your Christmas things away and whizzed up these cleansing meals. I think this would be perfect for me at the moment; it is healthy, nourishing and restorive. I am indeed under the weather with a cold :( so those 7 greens would help me out.

    I look forward to seeing the planned future sweets you mentioned.

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  20. This is certainly my type of meal. It looks so filling and hearty, yet light at the same time. i’ll definitely have to give this I try.. I just can’t get enough my my grains and greens.

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  21. yum great recipe! thanks for sharing! xo

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  22. That looks really tasty. It makes me want to make it!

    Also, I made your Black Gingerbread bars for coworkers (some of whom are vegan) and they were a big hit! Vegans and non-vegans alike loved the flavor, and one of the girls who IS vegan was so excited by being able to eat holiday foods that she didn’t make herself! Thanks for the recipe!

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  23. I’ve never heard of this soup before. I’ll have to ask my boyfriend, who lived there for a year whether he ever had it. Love your flavorful version. Happy New Year, Hannah!

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  24. Your adaptation of this soup is lovely!!! Anyone who can squeeze seven greens AND grains into a soup is a genius!

    Ellen
    Gluten Free Diva

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  25. Hello Hannah!!

    What a vibrant & great tasty dish!! Good for you too!

    MMMMMMM,..kisses from Brussels to you!

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  26. Hanna, that is a gorgeous soup–I’d love to try it–and stunning photography! Just looking at it makes me think of gentle detox and nurturing. Thanks for sharing the recipe. Happy New Year. :>)

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  27. After over-indulging for the past month in pies, cakes, roasts and rolls, this looks like just the ticket to rejuvenate the palate. So restorative and soothing. Yum.

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  28. a perfect way to begin the new year, I can umagine just inhaling this glorious bowl would lift your spirits!
    sweetlife

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  29. oh that dish looks perfect and the ideal dish after heavy holiday meals!

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  30. What a gorgeous photo!

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  31. Just thought you might want to know that your photo is showing on another food blog – http://www.dineinportland.com/index.php/recipes/33475-nanakusa-shiru and w/o any attribution!

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  32. Oishisoooo ! It looks delicious.
    I had the same type of menu, kind of, in Osaka this morning.
    http://dailyfoodporn.wordpress.com/2011/01/07/nanakusa-okayu/
    Best Wishes for 2011.

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  33. Looks very delicious and inspiring, perfect meal to eat after a great cleanse.

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  34. Made this last night, and it was fantastic. Thanks for the recipe! I enjoy your blog.

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  35. This is lovely. Thanks for posting the recipe. I think it would be great with no rice at all, too, for a lighter meal. But it was terrific as is.

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  36. This looks so super delicious!

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  37. What an interesting dish! I’ve never heard of it before. I love how you adapted it to make it more accessible!

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