Fish soup with Cracked Wheat, Asian Greens, and Black Radish Ingredients:
Fish
Cracked wheat (farro)
Chicken stock
Yukina savoy (looks like bok choy)
Tokyo turnips
Black radish
Scallions
1/2 lemon (the other 1/2 is for the duck dish)
Micro greens
(For best results, read recipe fully before beginning.) 1) Season the fish:
- Season the fish with salt and pepper and arrange on a paper towel-lined plate.
2) Cook the farro:
- Bring a small pot of salted water to the boil on high. Add the farro and boil until tender, 16 to 18 minutes. Drain and transfer to a bowl to cool. Drizzle with olive oil and season with salt and pepper.
3) Prepare the remaining ingredients:
- While the farro cooks, wash and dry the fresh produce.
- Separate the turnips from the stems. Quarter the turnips. Roughly chop the leaves. Discard any tough stems
- Slice the radish as thinly as you can.
- Remove and discard the root of the scallion. Thinly slice.
- Trim and discard any tough root or tough stem from the yukina savoy; most of the stem is edible and delicious, so taste and see.
4) Start the soup:
- Heat 2 teaspoons olive oil in a large pot on medium-high until hot. Add the quartered turnips and the chicken stock and bring to the simmer. Season with salt and pepper. Add the seasoned fish and cooked farro and simmer until fish is just barely cooked through, about 2 minutes. Add the yukina savoy and the turnip greens and stir to combine. Season with salt and pepper. Remove pot from heat. Add sliced scallions, sliced black radish, and the juice of the 1/2 lemon.
5) Plate the soup:
- Divide the soup between 2 bowls. Scatter the micro greens over the top. Enjoy!