Chef Teaches 3 Tasty Soups to Warm Up the Last Chilly Days

September 2020 – Winter has come to an end and the gray, rainy days will give way to the colors and mild temperatures of spring. But while the cold lingers, there’s nothing better than preparing nutritious, comforting, and flavorful recipes to warm up during the seasonal transition.

Lisiane Miura, chef and nutritionist at the Umami Committee, selected three delicious recipes that will warm body and soul: miso soup with tofu, chicken and rice soup, and tomato soup. “Maintaining a balanced diet is crucial during winter. With a strong and healthy immune system, it’s possible to prevent cold-related illnesses, so betting on hot dishes is an excellent option,” she emphasizes.

In addition, the chef explains that, with the right ingredients and proper preparation, a soup can be a complete meal for those who want to eat something lighter without sacrificing flavor. “Mixing textures, flavors, and aromas is a great way to keep soup from tasting bland. The ideal is to invest in combinations. For example, when making tomato soup with chickpeas, both the tomato and the parmesan lend umami taste to the dish, responsible for prolonging flavor in the mouth, which allows for an even more delicious experience,” explains Lisiane, referring to the fifth basic taste of the human palate, discovered in 1908 by scientist Kikunae Ikeda.

Check out the step-by-step recipes:

Miso Soup (Missō-shiru) with Tofu

Ingredients

• 4 cups water (800 ml)
• 1 sachet bonito-based seasoning (HONDASHI®)
• 3 tbsp miso
• 1 cup tofu, diced (160 g)
• 3 tbsp scallion, sliced

Directions

1. In a medium saucepan, add the water and bring to a boil over high heat. Once boiling, add HONDASHI® and mix well.
2. Using a sieve, dissolve the miso into the broth and discard any solids. Stir and remove from heat.
3. Add the tofu and scallion, and serve immediately.

Yield: 4 servings
Prep time: 10 minutes.
Tips: (1) It’s important to dissolve the miso through a sieve for a smoother soup without residue. (2) Do not let the soup boil after adding the miso.

Chicken and Rice Soup (Canja)

Ingredients

• 1 bone-in, skinless chicken breast (650 g)
• 2 tsp salt
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 celery stalk, chopped
• 2 liters boiling water
• 1 medium potato, diced small
• 1 small carrot, grated
• 1 medium tomato, peeled, seeded, and chopped
• ½ cup raw rice
• 1 tbsp chopped parsley

Directions

1. In a bowl, season the chicken breast with half the salt and the lemon juice. Set aside.
2. In a pressure cooker, heat the olive oil over high heat.
3. Add onion and celery; sauté for 3 minutes, or until the onion is translucent.
4. Add the reserved chicken and brown for 10 minutes on all sides.
5. Pour in the water, close the pot, and cook for 15 minutes after pressure starts.
6. Remove from heat, let the pressure release, and open. Reserve the broth; debone and coarsely shred the chicken.
7. Return the shredded chicken to the pot; add potato, carrot, remaining salt, and the reserved broth.
8. Cook over medium heat, partially covered, for 10 minutes, or until potato and carrot are tender.
9. Add tomato and rice; cook 15 minutes more, or until the rice is soft.
10. Remove from heat, stir in parsley, and serve.

Tomato Soup with Chickpeas

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 small celery stalk, chopped
• 2 cups cooked chickpeas
• 4 medium ripe tomatoes, chopped (600 g)
• 2 pinches black pepper
• 1 bay leaf
• 1 tsp salt
• 3 cups water (600 ml)
• 1 tbsp tapioca flour (starch)
• 3 tbsp finely grated parmesan cheese

Directions

1. In a medium saucepan, heat olive oil over medium heat. Add onion, garlic, and celery; sauté 3 minutes, until translucent. Add chickpeas and sauté 2 minutes more.
2. Add tomato, black pepper, bay leaf, salt, and water; cook 10 minutes, or until tomatoes break down.
3. Stir in the tapioca and boil for 30 seconds, or until slightly thickened.
4. Remove from heat and serve immediately with parmesan on top.

Yield: 5 servings
Prep time: 25 minutes.
Tips: (1) If desired, serve with fresh basil leaves. (2) Tapioca helps make the soup more consistent

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.