This recipe takes the basic miso soup, which in our house comes in a one serving pouch and makes it more gourmet, homey, soul food. It is rich, healthy and does wonders when you starting to feel under the weather. Which means that it is perfect for the approaching fall, school and germs.
You can make this vegetable soup two ways. The first one will take 15 minutes to make with cooking an prepping which is really good when you are sick, tired and want a meal NOW. The second will take longer but it is perfect when you are angry, exhausted but want a super meal to make your day.
You will need: 2 cartons (about 8 cups) of vegetable stock, 5 garlic cloves, 4 inch piece of ginger (about 2 tbs minced), 3 lemongrass stalks, 1 jalapeno pepper and 6-7 cups of vegetables.
What do I mean:
Depending on your mood, time you have for chopping, or the hunger level of your family you can choose what is on your right or on your left.
Your right consists of frozen “stir fry vegetables” mix you find at your freezer section, fast convenient
On your left you can find all the vegetables you have no idea what to do with and some you have never seen. So if you are planning to empty your fridge or garden or have by mistake bought some green weeds at the farmers market you are not sure what to do with, here you go. You can use anything: onions, carrots, celery, leeks, corn, mustard greens, bok choy, turnips, mushrooms, cabbage, collard greens, spinach, corn, peas, edamame, squash, pumpkin… you get the point
I used: 3 small bok choys, 6oz assorted mushrooms, 1 small turnip (diced), 1 corn husk (sliced into wheels). I chopped them all to make sure they were bite size
To start take the lemon grass, jalapeno, garlic and ginger and mince
which again is the slow, I am angry at the world and need to chop method
or you can remind yourself that you have a nifty chopper or blender available that will do the job in 10 sec or less
Now place the aromatic mixture in a soup pot and pour in the vegetable stock. Bring to boil, lower the heat and simmer for about 10 min
add the vegetables and continue to cook until vegetables are crisp and tender about 5 min,.
to serve place 1 tsp of miso paste in the serving bowl. Of course all this depends on the size of your bowl so start with less you can always add (or in this case add more soup)
stir in a little bit of soup and mix together well
top off with the rest of broth and vegetables . Enjoy.
I am linking here this week so please visit these amazing sites: girlchef, Health Food Lover, Beth Stedman, Rendering Lard, Frugality and Crunchiness with Christy, Little bit of Spain in Iowa, A Moderate Life
This sounds like the perfect way to doctor up a soup mix! I hate how miso soup mixes are always so barren and devoid of any actual ingredients. This adds some OOMPH to it.
Thanks so much for all your book advice via twitter! I love bourdain’s nonfiction and will have to check out his fiction as well!
I have never had miso soup before but I’m intrigued after reading this. I will have to go on the hunt for miso!
Miso soup is good for when you’re coming down with a cold, isn’t it. And I love the play with green veg.
Okay now…this is TOTALLY my kind of soup. I’m a soup lover anyway and this would make my soul very happy. Hooray for fall and cooler weather! Thanks for linking up this satisfying and delicious soup to T4T this week
Hey poli willi wolli gig! This certainly is a creative and spicey miso! Again with stretching the boundaries of my culinary comfort zone. Those slices of corn on the cob are very cool! LOVELY and thanks for sharing on the two for tuesday hop! Alex@amoderatelife
I love a soup that can stretch anyway you want or need it to. Miso soup is delicious! Thanks for linking to Two for Tuesdays!
I’m vegetarian and tried out this recipe but right before I was about to put the miso mix in I realized that it was not vegetarian (it had fish). So check if your vegetarian before you buy the miso mix.
looks like a great soup, i’ll give it a whirl some time. a note to some miso newbies…miso paste and miso soup mix are NOT the same thing. japanese miso is a healthy, live, probiotic food that is produced from fermenting grains (usually soybeans). miso soup is the combination of miso paste and a stock or broth (which is traditionally made from seaweed and tuna), and any number of other ingredients like tofu or vegetables. miso soup mix is dehydrated miso soup. it is supposed to be an entire soup in itself, including the miso, stock, tofu and veggies. if a recipe calls for miso, don’t substitute miso soup mix–that would be like substituting chicken soup mix for chicken. on a side note, i believe that many of the nutritional benefits of miso are lost when dehydrating it. for a similar reason, it is not advised to add miso paste to boiling stock, or to cook it at all. instead, to preserve the live cultures and all the vitamins, you cook the soup, let it cool slightly, and then add the miso–just as shown in this recipe.
I love how you added all those veggies. This looks really great, you’ve got me craving miso soup, and it’s one of my faves to begin with