Chunky Miso Vegetable Soup
This recipe comes from Isa Chandra Moskowitz’s book, “Isa Does It.” This soup really is soup for the soul. Whip up a batch of this if you think you are at the beginning of a cold or you have had a bad day and want to feel comforted. Miso is a staple in Asian diets and as we know, people who eat traditional Asian diets have much lower rates of heart disease and cancer than those who consume a modern western diet.
You can also add a handful of greens before you add the hot soup for a super charged
Chunky Miso Vegetable Soup
By: Isa Chandra Moskowitz
- 1 tablespoon olive oil
- 1 large yellow onion
- Pinch of salt
- 2 cloves garlic, minced
- 1 cup peeled carrots in ¼ inch slices
- 2 ribs celery, cut into ¼ inch slices
- 4 cups of cauliflower florets
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 6 cups vegetable broth
- Several pinches of fereshly ground pepper
- 1 15ounce can of kidney beans, rinsed and drained
- ½ cup mellow white miso
- 1 cup thinly sliced scallions
Preheat a 4-quart pot over medium-high heat and add the oil. (you can also avoid the oil and water sauté the vegetables) Saute the onion with a pinch of salt until softened, about 3 minutes. Add the garlic and sauté for 30 seconds, until fragrant. Add the carrots and celery and sauté for 3 minutes or so. Add the cauliflower and green beans, along with the broth and pepper. Cover the pot and bring to a boil. Once boiling, reduce the heat to a simmer and cook with the lid slightly ajar so steam can escape for 10 minutes, or until the cauliflower is tender.
Add the kidney beans and miso and stir to dissolve the miso. Once dissolved, taste for seasoning. Add the scallions and serve.