This soup is the easiest nutritional vegan meal you can make. And so versatile. All you need really is miso paste, some protein (tofu is my fave here), soy sauce, ginger and garlic, a dash of sesame oil and whatever vegies you have. I threw this together the other night, made quite a large pot of it, and had enough for about five meals. Great for breakfast, lunch or dinner! Who says you have to eat cereal or toast for breakfast? Bah!
Quick and easy miso vegie soup
2 tbsp white or light miso paste (you’ll have to adjust this to taste, I may have used more with my big pot)
2 tsp soy sauce (again, adjust this to taste)
1 clove of garlic, sliced finely
1 inch piece of ginger sliced finely
Chopped fresh chilli if you like it hot (put it in right at the end if you want it milder, the more it cooks in the soup the hotter it gets)
1 cup (at least) of diced firm tofu (or slice it thinly, that’s nice too)
3 cups of finely sliced vegies (whatever you like here… Asian greens, zucchini, tomatoes, carrots, mushroom, cauliflower, broccoli are all good)
Vegie stock or ‘chicken style’ vegetarian stock could also be good (not real chicken stock though, this soup is friendly to chickens)
You can also add a teaspoon of mirin (sweet Japanese rice wine) or sugar or agave nectar to balance the saltiness if you like.
About a teaspoon of sesame oil to drizzle over the soup at the end.
Method: Get a big pot and half fill it with water. Add miso paste, any stock you might be using, soy sauce, garlic, ginger, and any sweetener you want to add, and stir it all well with a whisk. Once the miso is mixed in well, add tofu and simmer on low to medium heat while you prep your vegetables. Chop/slice whatever vegies you are using finely and place them in a bowl. When you are ready to eat, place the vegies in the soup, stir and cook for a few minutes until just softened. Serve into bowls (or containers for lunch the next day) and drizzle a little sesame oil over each serve (a few drops is all you need, the aroma is heavenly).