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iEat Green - Guest John Ikerd -Author- Revolution of the Middle: and the Pursuit of Happiness

 John Ikerd, Professor Emeritus of Agricultural Economics, University of Missouri, Columbia. 

 

John was raised on a small dairy farm in southwest Missouri and received his BS, MS, and Ph.D. degrees in agricultural economics from the University of Missouri. He worked in private industry for a time and spent thirty years in various professorial positions at North Carolina State University, Oklahoma State University, University of Georgia, and the University of Missouri before retiring in early 2000. 

 

Since retiring, he spends most of his time writing and speaking on issues related to sustainability with an emphasis on economics and agriculture. He is author of six books which are available through Amazon.com via http://johnikerd.com/books. 

 

In 2014, Ikerd was commission by the Food and Agricultural Organization of the United Nations to write the regional report, “Family Farms of North America,” in recognition for the International Year of the Family Farming. He currently resides with his wife, Ellen, in Fairfield, IA. More complete background information and a wide selection of writings are available at http://faculty.missouri.edu/ikerdj/  or http://johnikerd.com.

 

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Miso Vegetable Chowder with Wakeme and Ramen Noodles

 

Ingredients

12 cups water

6 cloves garlic, plus 1 t. minced garlic

1- 2”-3” piece of ginger

1 cake of tofu (soft or firm, whichever you prefer)

1 organic onions, chopped

2 organic carrot, washed and chopped 

2 parsnips, peeled and diced  

2 cups organic broccoli florets

1 cup napa cabbage

1 cup bok choy

8 oz. shitake mushrooms, stems removes and thinly sliced

2 Tbs. olive oil

1 Tbs. tamari

1 Tbs. sherry or red wine

2 Tbs wakame- soak in 1 cup of boiling water to reconstitute

4 -5 Tbs white miso

4-5 Tbs. red miso

1- 8 oz package ramen noodles, cooked according to directions (I use GF Brown Rice and Millet Ramen)

Cilantro leaves for garnish (or parsley if preferred)

Shichim Togarashi spice and Gamazio- for individual garnish

 

Directions

  1. Fill a large pot with the water. Add the onions, carrots, garlic, ginger and parsnips and bring to a boil. Reduce heat and simmer for 20 minutes. 
  2. Add the broccoli , napa cabbage, bok choy and tofu to the soup. 
  3. Drain the wakame and add to soup. 
  4. Cook for another 10 minutes. 
  5. Meanwhile, sauté the shitake mushroom slices in the olive oil with 1 teaspoon of minced garlic for 5 minutes, moving constantly to prevent burning. Add the wine and tamari and continue cooking until crispy. Set aside
  6. Remove 1 cup of broth only, and in a separate bowl, dilute the 8 Tbs. of miso in the cup of broth. Add the miso mixture back into the soup pot. Taste. Add more miso if desired. 
  7. DO NOT LET THE SOUP BOIL ONCE THE MISO IS ADDED!
  8. Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked. Run under hot water to heat up before adding to soup bowl.
  9. To serve, put ramen noodles in bowl. Ladle soup on top. Garnish with shitake mushrooms and cilantro leaves. Serve Shichim Togarashi and Gamazio on the side.