Friday, November 6, 2015

Hearty Veggie Miso Soup

This recipe is one of my FAVORITES!  I fell in love with this recipe during my Ultimate Reset journey.  I like miso soup but this is super delicious.  I did not add in the ginger because I am not a huge ginger fan.  I hope you enjoy it as well.  It will be a staple in my meal plan from here on out.  I used the bok choy instead of the napa cabbage.

Hearty Vegetable Miso Soup
courtesy of the Ultimate Reset
makes 1 serving

• 1 t. extra virgin olive oil or safflower oil
• 2 T. finely chopped yellow onion
• 1 t. finely chopped garlic
• 1 small carrot, cut in thin diagonal slices
• 1 small celery stalk, cut in thin diagonal slices
• ½ t. peeled and finely grated ginger
• 2 C. water
• ¼ C. broccoli florets
• 2 T. chopped fresh green beans
• ¼ C. shredded Napa cabbage or bok choy
• 1 T. wakame seaweed (optional…I added about 1/2 tsp)
• ¼ t. sesame oil
• 1 T. sliced green onion
• 1 T. miso paste mixed with 2 T. hot water (add more miso, to taste)

Directions:1. Heat EVOO or Safflower oil in soup pot on medium heat.
2. Add onion, garlic, ginger, carrot, and celery and saute for 5 minutes until fragrant.
3. Add water and simmer on low for 20 minutes until veggies are tender.
4. Add broccoli, beans, cabbage, and seaweed.
5. Stir and simmer until tender but not overcooked; broccoli and beans should remain crisp.
6. Remove from heat and add sesame oil, green onion, and miso mixture.

1.  You can add in beans or quinoa to add in protein.  It is delicious in the soup!
2.  I did not add in ginger because I am not a huge fan... so if you aren't either don't add it.  It can be overpowering if you put too much so if you aren't sure just use a little bit.


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