Miso vegetable soup: vegan

miso vegetable soup

 

Ingredients:

6 c water
1 tbsp veggie bouillon
1 bag frozen mixed vegetables (carrots/broccoli)
1 bag frozen shiitake mushrooms
half head of green cabbage cut into bite size pieces
3 cloves of garlic diced
1 tbsp chopped ginger
2 tbsp miso concentrate
6 chopped scallions
Salt and pepper to taste

 

Directions:

In large sauce pot place water along with bouillon, and all the vegetables, garlic and ginger. Bring to a boil, lower and cook for about 15 minutes.

Add the miso concentrate and simmer for another 5 minutes.

Serve topped with scallions. Add salt and pepper if needed.

Serves 4: 62 calories per serving, 247 total calories for the whole meal.

If you want to add soba noodles you can do that in the last 4 minutes of cooking. One small banded pack makes about two cups of noodles. That will add 57 calories to each serving.

Rating: 4 out of 5.

This dish is very nutritious and very low in calories. It was tasty, but i think next time I would like a little more creaminess and might add a potato or maybe sauté some onions and the mushrooms before making the soup part.

You can use fresh vegetables instead of frozen for this dish, but we shop weekly and sometimes by the end of the week we are throwing away vegetables, so we like to have some dishes that use frozen veggies that won’t go to waste.

This was based on a recipe in Forks over Knives magazine Summer 2020

 

Semi Dry Hard Cider over ice

Pairing:

“Beer – Semi Dry Hard Cider; Crisp apple flavor will brighten the dish while the residual sugar will offset some of the saltiness of the miso. Serve ice cold or over ice in a pint glass.

Wine – Unoaked California Chardonnay; Mellow stone fruit and tropical fruit flavors will bring balance to the savory shitake mushrooms without overpowering the subtleties of the miso. Serve chilled in a white wine glass.”

– Damian Kelley

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