The Vegetarian Memoirs: Vegetable Miso Soup

I recently purchased a container of mild white miso for a vegan mac n cheese dish.  I used what the recipe called for, and I still have this container (albeit the smallest available) in my fridge.  So what to do with it?  Well, I definitely wanted to make the classic miso soup, but I didn’t have any green onions or firm silken tofu.  I recently read somewhere that miso is a staple of vegetarians because it is high in good nutrients and protein.  I say use whatever vegetables you have on hand, but definitely keep the fresh baby spinach.  It is fabulous in this. And I only like greens if my MIL cooks them.

Many of these measurements of vegetables are approximate. As with all soups, just throw whatcha got in there.

• one large onion, chopped
• 2-3 tbsp EVOO
• 2 “Non Chicken” bouillon cubes
• 4-6 cups water
• 1.5 tbsp mild white miso
• 1.5 tbsp tomato paste
• half can of diced tomatoes
• 1 can navy beans
• 3/4 cup wild rice/brown rice blend (or whatever left over cooked rice you have around)
• 3 carrots, chopped
• 3 cloves garlic, minced
• 3/4 cup frozen white corn
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 2 tsp dried parsley
• 2 cups fresh baby spinach

1. Saute onion in EVOO until  translucent
2. Add a little of the water to dissolve the bouillon cubes
3. Add the miso and the tomato paste and stir to dissolve those, too
4. Pour in the rest of the water and the rest of the ingredients except the spinach.
5. Bring to a boil for 5 minutes.
6. Let simmer for 20-30 minutes.
7. Add spinach right before serving to let it wilt just so.

I didn’t have any croutons, but they would have been super good with this.

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