There are always a few recipes over the course of the week which - sad though it may be - I use as a means of editing the hydrator. This is one of them. While the stars of the show were definitely the broth, the ravioli and the items from this week's CSA box, I did take the opportunity to use up kale left from last week's offerings.
This is a bit of a "non-recipe" recipe in that there are no exact measures or directions to follow. It will be delicious and soothing on a cold evening no matter what direction you decide to take it in. I went with Japanese, but you could just as easily add basil and chopped tomato to beef stock for an Italian slant.
Chop 4 cups worth of root vegetables and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. I like this dish better when I have different shapes and textures of vegetables with which to work so I used carrot batons, halved Brussels sprouts and radishes, and thin red cabbage "steaks". Place in a preheated 400 degree oven for 30 minutes.
While the vegetables are roasting, cook whatever ravioli or wonton you have to hand for one minute less than the directions on the package. I used mixed mushroom ravioli straight from the freezer aisle at the store.
Prepare your stock. The base recipe is a couple of tablespoons of alcohol (I used sake, white or red wine would be fine too) quickly heated to burn off the alcohol, topped up with 4 cups of stock. This can be vegetable stock or chicken or, as in my case, dashi powder since, as mentioned above, I was working towards a Japanese flavored broth, and dried porcini powder since it adds another hit of umami and tied in with mushroom ravioli.
Add 2 cups of chopped greens and bring the stock to a boil. Add 1 tablespoon of soy sauce (or any flavor enhancer reminiscent of your theme such as peanut and sriracha for a Thai version). Add the ravioli to the pan and reheat by cooking for the remaining minute of cooking time.
By this time, your roasted vegetables should be ready. Place 1/4 of each in 4 deep soup bowls and top with the ravioli, greens and broth.
Voilà, - easy, healthy dinner.
(*if made with vegetable stock rather than dashi)
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