Instructions: Prepare the soup by layering the vegetables in the order listed above. Top with oats and add water. Bring to a boil, covered. Reduce heat to low and simmer until vegetables are soft and oats are very creamy, about 40 minutes. Remove a small bit of hot broth and dissolve miso. Stir gently into soup and simmer, uncovered, for 3-4 minutes to activate the miso activity.

To make the croutons, heat enough sesame oil to generously cover the bottom of a heavy skillet. When the oil is hot, begin frying the mochi cubes until golden brown on all sides, turning as they brown. Drain well on paper. Dont make the croutons too far in advance of the soup being ready or they will get oily and mushy. You want them crispy and fresh. Serve soup garnished with fresh scallions and several mochi croutons.

Makes 6-8 servings.

NOTES : When the cold winds of winter seem to blow right through you, there is nothing quite like a hearty bowl of soup to warm your shivering bones. Winter vegetables and grain come together in this stewy soup to create warmth in the middle organs of the body, giving you strength, stamina, a calm mind and a warm body.

Heres a savory soup recipe that uses oats as a thickener. You could make the mochi croutons as directed by Christina, or you could use any of your own favorite soup garnishes. Note that I did not include the mochi in the nutritional info.

Heres a definition of mochi for those who are unfamiliar with it:

Mochi: A sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets or HFS.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.