Eat & Drink

Miso, Vegetable Soup

Fall in the Catskills. Cool and crisp, turned downright chilly. With wind and rain blustering the changing leaves around our little cabin as we arrived late Friday night from the city. Having finally got the fire built and blazing in the stove, I went rummaging in the fridge for something to make for dinner. I didn’t plan this one out, and it used simply what was left over in the fridge, but it ended up being a well balance macrobiotic meal, not to mention filling, tasty and piping hot. Perfect!

Ingredients

1 tblsp olive oil

1/2 red onion, chopped

1/2  bunch asparagus (about 8-10 stalks), chopped into 1 inch pieces

1 carrot, sliced thin

2 large button mushrooms, sliced thick

1 tblsp fresh ginger, chopped into thin strips

1 tblsp  Miso paste

1.5 cup cooked brown rice

2 cups water

Gomashio (a mixture of sesame seeds & salt, lightly crushed) or simply use sesame seeds & salt separately

black Pepper

Preparation

1. Prepare brown rice according to package instructions, and set aside (I usually make extra to have for left overs)

2. In a large pan, combine oil, onion, ginger, carrots, asparagus, and mushrooms. Saute until cooked but still crunchy. Set aside.

3. In a small pot, combine water and miso paste and bring to a slow boil. Miso is ready to eat. You are simply warming a broth.

Assemble

Place rice in a bowl, add vegetables and pour broth over the top. Season with Gomashio, or salt, pepper and sesame seeds

Serves 2

We ended up eating variations on this same soup for lunch and dinner the next few days.

Any vegetable combination could be used with this basic recipe, and it’s a great way to use veggies from the fridge that have seen better days. Tofu, Seitan, meat, or poached egg would also be wonderful additions.

As a dinner party meal, the variation possibilities could be used to advantage, letting guests build their own bowls depending on preference and dietary limitations. Enjoy!

– Corinna


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