The Vegetarian Memoirs: Vegetable Miso Soup
Filed under: easy dinners, healthy stuff, low fat, money-savers, vegetarian dinner
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
- Saute onion in EVOO until translucent
- Add a little of the water to dissolve the bouillon cubes
- Add the miso and the tomato paste and stir to dissolve those, too
- Pour in the rest of the water and the rest of the ingredients except the spinach.
- Bring to a boil for 5 minutes.
- Let simmer for 20-30 minutes.
- 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.