Heat a medium pot and add 2 Tbsp neutral vegetable oil on medium heat. Saute chopped 2 onions and 8 cloves minced garlic. Add 4 chopped tomatoes (or 28 oz canned chopped tomatoes, drained) and cook until wilted. Deglaze with 2 cups white wine, increase heat until reduced by half. Pour in 8 cups water, ½ cup calamansi juice (here, fresh lemon and lime juice), and 1 cup daikon (about 1 medium daikon) cut into ¼ inch thick half-moons or quarter-moons. Bring to a boil, then cover and let simmer until daikon is tender (about 15 mins). Then mix 4 Tbsp miso (I use 3 Tbsp white miso and 1 Tbsp yellow miso) with 1 cup broth, mix into a slurry and then add to the pot, stirring to combine. Add 1 lb salmon chunks (skinless fillet cut into 1 inch chunks and seasoned with black pepper) and 1 bok choy (cut into bite-sized pieces). Simmer, uncovered, until salmon and greens are just tender (a few minutes). Serve with jasmine rice. This recipe is from The Adobo Road Kitchen by Marvin Gapultos, with modifications (doubled amount of broth). (Sept. 2013)
Cooking Adventures 