Miso Soup


How to make Miso Soup
This recipe is more something I decided to make out of what I had already, typically I would use tofu, scallions (also known as green or spring onions), fresh ginger, and fresh garlic. However, I didn’t have any of that, but I still wanted a miso soup, so this is what I came up with. This recipe is very forgiving, you can easily replace what you don’t like or add to it.


Ingredients
4 cups of water
4 teaspoons of miso paste. (I used mellow white, I like light misos, but it’s whatever you like)
2 cups of cabbage (I used red, you can use any, but I like purple because of it last longer in the refrigerator than green. I also like nappa cabbage, other good replacements would be spinach, swiss chard, bok choy, or possible kale if you like it that way.)
Roughly 4 tablespoons of olive oil (you can omit this, or use any type of oil)
1/2 teaspoon of garlic powder
1/2 teaspoon of ginger powder
1 teaspoon of turmeric powder
2 cups of sliced mushrooms (roughly, it was 5/6 medium-sized mushroom. I can’t think there is a good replacement for this, but you can easily not add it. I added the mushrooms as sort of replacement to not having tofu.)
2 cups of broccoli (this was added for me more as an afterthought just to add more veggies, you can replace this with anything, I used mostly what I had.)
A bit of dried parsley (this can be any herb you like, fresh is better but herbs go bad so fast, I never keep them on hand.)
Salt and pepper to taste (I use pink Himalayan salt, and black pepper.)

Directions
1. Take a microwavable bowl, and add your water and miso, then microwave this for 2 minutes, when done stir it, and microwave it for 2 more minutes.
2. While you are microwaving the liquid, heat up your skillet add 1 tablespoon of oil, and your chopped cabbage, cook it to your liking, I like it burn so I cook it a bit too long. In the middle of cooking I normally add another tablespoon of oil.
3. Now that add the powdered ginger, garlic, and turmeric to your soup and stir. Microwave it for another minute. Then set outside of the microwave and set on countertop.
4. When the cabbage is done add it to the soup.
5. Now add your mushrooms to the same skillet, and another tablespoon of oil, and cook to your liking. In the middle of cooking I normally add another tablespoon of oil.
6. When that is done add it to the soup and add your herb.
7. At this point, if you have the 3rd veggie you want to add you would cook it and add it in. I used broccoli, it was frozen and all I did was microwave it, chop it up and add it to the soup.
8. Salt and pepper to taste.

This recipe only requires the miso paste and water, everything else can be added, replaced, or subtracted.
This recipe I did want to mention is not soy free, because I did say I didn’t have tofu I didn’t want anyone to think it would be soy free. It can be if you replace the miso paste with a chickpea miso.

Comments are closed.