For our friend Lizzie who loves miso soup!
As promised, here is another of my daughter Ilana’s fast, cheap, and delicious one pot meals. Foraging in my fridge yielded all the ingredients to make a perfect bowl of miso soup. I always thought I could eat miso soup every day, and luckily, now I can! The only real work is washing, checking, and chopping the veggies. I am so grateful our supermarket sells kosher broccoli that is already checked for bugs since we love broccoli in my family. I made a fresh pot of rice to enjoy in a separate bowl on the side but didn’t add it to the soup. I find I enjoy miso soup best as a rich flavorful broth with a ton of veggies. Feel free to add more broth to achieve a thinner consistency to your miso soup. Enjoy! Betayavon!
- Mellow white miso paste, 2 Tablespoons. Feel free to substitute black or red miso paste-depending on your preference, or to use more or less miso paste according to your taste
- scallions-white bottoms sliced in thin rings and a bit of the greens from the bottom cut into thin lengthwise slices
- ginger-a one inch piece, grated
- garlic cloves, minced-four
- four to six mushrooms chopped
- zucchini noodles and shredded carrots, or butternut squash or sweet potato shreds
- broccoli florets
- six cups of water or vegetable broth
- two handfuls of raw spinach
- tamari or soy sauce, if desired, for added flavor, but I didn’t think I needed it
- Options: Tofu-I like firm and Ilana likes soft in our miso soup, so you can choose. Add small cubes (like marshmallows) or spoonfuls of the softer varieties, or leave out the tofu if you don’t like it Another option is to add small pieces of Nori-the green seaweed sheets that you can break up to add to your soup for added flavor
- large soup pot and spoon
- measuring spoons and cups
- cutting board and sharp knife
- hand grater
- julienner, spiralizer, or vegetti
Place 1/8 cup of water or vegetable broth to the soup pot and place on high heat. Add the minced garlic, scallion rings, and grated ginger and water sauté these ingredients, blending them by stirring together. You’ll smell the results of this comination pretty quickly, and after they come to a boil, lower light, and a cup of water and add the broccoli florets so they soak up the flavors. Now raise the light again and add a cup of water and the chopped mushrooms, bring to boil, lower light to simmer. Add two cups of water and add the spinach, and again lower the light to simmer once everything added to that point comes to a boil. Add two more cups of water or veggie broth (I prefer water, but it’s up to you), and add the carrot and zucchini pasta and the miso paste. Swirl your spoon through the pot to combine all the ingredients, leaving the light low to allow the flavors to combine without boiling to let the veggies get mushy- unless that’s how you prefer your vegetables. I guess it’s a personal choice. I prefer my vegetables to have some crunch to them. I do the prep work and then do all the adding of the ingredients as quickly as possible to achieve a pot of soup that contains an array of fully cooked vegetables – some of which are crisp, and some soft. Once you ladle out your bowl of soup, add either miso or nori, or both.