Hello from my lunch break, everybody. I thought I'd show you the chic spot where I eat most mid-day meals.
Check out that stylish desk phone!
We're 11 days into the New Year, but already 2012 has been a busy one for me: less time for blogging, more time for working, hula hooping, and cooking at home. I figured you're also pressed for time, so let's have desk lunch together.
To our virtual picnic, I've brought a round of Babybell cheese, a slice of apple tart and miso white bean soup (with bacon and chard, zuh.) Please excuse the sub-par photos I took with my cell phone just now.
You can make a French apple tart like this one by reading the "Apple Butter Magic" post on Dramatic Pancake. (Actually, Dinah's apple tarte tatin is way sexier than the one I baked.)

I concocted this soup last night around 10. Starting a soup with just-soaked beans at 10 ensures that you'll be up past midnight, waiting for the beans to finish cooking. Despite the late hours, I think that night-time is the best time to experiment with soup. I'm a bit sleepy and loopy and crazy enough to try new things.
I'll give you my best approximation of how to make it. You should have just enough time to finish your lunch and bookmark this recipe before you bop along in your day. If you throw some beans into water for a soak when you get home from work, we can make more of this soup together tonight!
Miso White Bean Soup with Bacon and Kale
from my fevered mind
- 2 cups small white beans
- 2 slices smoked bacon
- 1 - 2 stalks celery, diced
- 6-10 green onions, sliced
- 1 cup carrots, diced
- 2 fresh garlic cloves, minced
- 1 tsp. oregano
- 2 cups low-sodium vegetable or chicken broth
- 1 1/2 cups fresh kale, torn into small pieces
- 1/2 cup fresh mire poix veggies or 1 Tb. dried mire poix (optional)
- 1/4 cup mild white miso paste
- bay leaf
Soak the beans in cold water for 4 - 8 hours. Discard the water and pour beans into a medium-sized soup pot. Cover beans with enough water to have 4 - 5 inches of water on top. Bring the water and beans to a boil, along with a pinch of salt. Let the beans cook at a low boil while you chop veggies.
In a skillet, cook the bacon slices 'till they're crispy. Use a pair of kitchen shears to cut the bacon into small pieces and set the bacon aside. Saute the carrots, green onion, and garlic in the bacon grease-coated skillet.
Stir broth (veggie or chicken) and the miso paste into the simmering beans. It'll take a while for the miso to dissolve, and you may want to add a little more to taste. If the broth is too salty, add more water. The broth should taste slightly salty and have a faint ring of miso flavor. Toss in a bay leaf, then add the sauteed vegetables, kale and bacon pieces.
Let the soup simmer until the beans are soft. Adjust the seasonings before serving (Does it need more water? More miso?) and serve.
I've added a sprinkle of furikake seasoning to it for a nice Japanese touch (you can find furikake at Uwajimaya), but a swirl of Sriracha chili sauce is always in style.
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