I finished off 2017 away with hubby and the kids, in Jamaica where it was in the 80s every day and we were able to enjoy some quality time together in the sunshine. I began 2018 back home where the temperatures were 80 degrees cooler and our connection to the outside world has failed (we have no cable, internet or phone services) and the Verizon connection coming into the house actually says “FAIL” in big red letters. The former makes you want to just snuggle up inside to stay warm and the latter makes you want to head somewhere else where there is some wifi. Culture shock, temperature shock and just plain old shock to the system in every possible way. Super Simple Miso Soup with Vegetables will cure what ails me.
I’m going to keep this short today because, as I’m learning, wifi is a valuable commodity and I don’t have much of it! Suffice it to say that you can customize this soup by using any veggies you have or like. You can even use frozen veggies—and they make some interesting mixes that are organic and don’t have any ingredients other than the veggies themselves. Pretty awesome when you want to make this and don’t want to brave the cold to go to the store.
The key to this soup being so tasty is the quick sauté of the garlic and ginger at the beginning and then the slurry you make with the miso and the hot water that you’re cooking the veggies in. Loads of flavor right there and no hard to find ingredients.
My favorite thing about this soup is how little time it takes (especially if you’re using already prepared frozen veggies or you buy some cut up veggies from the salad bar or the produce section of your supermarket where they are chopped already for stir fry) to make. Start to finish could be 5-10 minutes.
As always, I encourage you to customize this recipe to suit your taste. I like spice, so I include jalapenos in my simple miso soup. You may not want to. Bean sprouts would be a good addition, as would rice noodles or kelp noodles. You may want some shitake mushrooms or water chestnuts. Go for it! Just remember to put the vegetables into the soup in order of how long they take to cook. You want to keep the veggies al dente so they have some crunch to them.
My final blog in 2017 was all about salad—clearly I was still in Jamaica when I wrote that—and now I am ringing in 2018 so cold that all I want is soup. Depending on where in the world you are right now, one of these posts will be perfect for you! Super Simple Miso Soup with Vegetables is actually perfect no matter what the climate.
Struggling with the frigid temps and looking for more soup recipes? (yeah, me too!).