Somewhere between the multiple Thanksgiving dinners, the chocolate chunk pretzel oatmeal cookies, and the butternut squash mac & cheese, I decided it was time for a much needed lightened-up meal. If I was ever going to be able to power through to New Years, I knew I was going to need slow down with some miso soup.
Around the holidays when meals start consisting of heavily seasoned and salted dishes, sometimes I find myself craving nothing more than simply steamed veggies. In order to keep my taste buds sharp, I like to intersperse a few meals like these into my diet. That way I’m not burnt out while I navigate the kitchen to prepare for Christmas. I still have a lot of cookie baking and Christmas carol jamming that need be accomplished!
When making miso soup, be sure to save the miso for the end. Boiling it into the soup will kill the probiotic enzymes that make this ingredient shine. While you can use any variety you like, I chose red for it’s slightly heightened flavor. Red miso is made from a combination of soybeans and rice, which is then fermented for a period of 1-3 years. Don’t let all that cultivation time go to waste by letting your heat run too high.
- -5 cups water
- -1/2-inch ginger piece, peeled and minced
- -1 large or 2 medium carrots, sliced into circles
- -6 0z. soft or firm tofu, cubed
- -4 0z. baby portobello or button mushrooms, sliced
- -1 cup spinach
- -2-3 Tbsp. red miso paste
- -Soy sauce, dash
- -2 spring onions, diced
- Bring water to a simmer. Add ginger, carrot, mushroom and tofu. Cook until carrots are nearly tender, about 3 minutes. Add spinach and simmer another 1-2 minutes, until wilted. Stir in miso.
- Serve in bowls topped with spring onions and a dash of soy sauce.