written by marieann

I can’t think of the word, but there’s something to describe a meat dish that’s basically a giant pile of leftovers. You can throw just about anything in there and it’s good. That word (?) describes this vegetarian miso soup. It tastes good with nearly anything that you have on hand but best of all is super quick. You should change the ingredients liberally based on what’s in your cupboard. The miso is the only constant. Miso is INCREDIBLY healthy and you should seriously think about putting this into your soups (instead of animal broth).

Ingredients:

2 cups of water
2/3 cups frozen vegetables — pick what you like, I like the Italian blend but the soup blend or others will do
fresh vegetables that you have on hand — spinach, mushrooms, carrots, etc.
1/2 cup beans — again pick; I like lentil, black bean or red beans
tofu — 8 1″ squares
1 heaping tablespoon of miso paste — white paste tastes the best

This is one serving.

Instructions:

1. Boil 1 1/2 cups of the water. Add the frozen vegetables and fresh vegetables that take longer to cook (such as carrots). Simmer for 4-5 minutes.

2. Meanwhile, cook 1/2 cup of water for 2 minutes in the microwave. After the water is heated, dissolve the miso paste in the hot water.

3. After the vegetables have simmered 4-5 minutes, add the beans and fresh vegetables that cook up quick. Simmer for 2 minutes.

4. Add the tofu. Simmer for 2 minutes.

5. Remove from heat. Stir in the miso water. Enjoy!

WHERE TO PURCHASE MISO PASTE:

It’s available at health stores in the section where they sell tofu and tempeh and other cold soy products. You may be able to purchase powdered miso at regular grocery stores in the “international” section.