This simple soup is a light and satisfying meal for any cool night.
Sea Vegetable Miso Soup
4 cloves garlic, minced
2 onions, diced
3 carrots, sliced
2 celery stalks, diced
1 tsp. each: onion & garlic powder
1/4 cup tamari or substitute
1 tsp. parsley flakes
6 cups water or stock
stick of kombu (or sea vegetable of choice)
6 Tbsp. miso paste
1 cup noodles (cooked)
1. In a soup pot, sauté the garlic and onions in a small amount of water or oil. When onions are soft, add the remaining vegetables and seasonings (except miso).
2. Add the water or vegetable stock along with the sea vegetable of choice and simmer until all vegetables are soft.
3. Remove one cup of hot broth from the pot and mix with the miso until blended. Pour this back into the soup pot. Stir. Add noodles. Serve.
I included this soup, even though it doesn’t actually call for miso, because it’s a great way to show how easy it is to integrate miso into a preexisting recipe.
When the recipe calls for “stock or water” simply make a broth out of miso by dissolving ½ to 1 tsp. of miso per cup of water. Just make sure to add the miso at the end of the cooking process so it doesn’t boil. Simply grab a half-cup of the soup and mix the miso in it before adding the liquid back to the pot. For this dish you would dissolve 3-6 tsp. of miso because the dish calls for 6-7 cups of water or stock. Also wait to add the tsp. of salt that the recipes calls for until after you’ve added the miso. If you still need it, it’s easy enough to add in, but the miso may provide all the flavor you need.
Autumn Harvest Soup
1 Tbsp. oil (optional)
1 large onion
1–2 cloves garlic
3 carrots, 2 sliced, 1 grated
1 large sweet potato, cubed
2 medium potatoes, cubed
1 butternut (or sweet squash), cubed
1 tsp. sea salt
6–7 cups stock or water
2–3 Tbsp. tamari or substitute
2 Tbsp. nutritional yeast
1 tsp. salt-free herb seasoning (such as Herbamare)
1/4 tsp. lemon pepper
1. Dice onion and garlic and sauté in oil or water. Add sliced carrots, potatoes, squash and sea salt to pot with enough stock to cover vegetables by an inch. Let simmer on low heat until vegetables are soft.
2. Remove 1/3 of the cooked vegetables with a strainer and blend with remaining stock until creamy. (Use less stock for a thicker soup). Add the remaining seasonings and blend again. Return mixture to soup pot and simmer for 10 more minutes. Season to taste. Delicious served immediately and even better the next day.
*Remember not to add the miso until you are ready to turn the heat off, as it should not be allowed to boil.
Next: Three miso salad dressings