This soup has been one of my staples this winter. It’s nothing gourmet but I like it because it is warming, satisfying and an easy source of lots of vegetables and protein. Perfect for when all you want to do is snuggle up under a warm blanket and keep warm! It also reheats nicely for lunch or dinner the next day.
Easy Miso Vege Soup Recipe
- 3C water
- 3TBSP miso paste
- 1/2t ginger, minced
- 1/2t garlic, minced
- 1TBSP tamari
- 200g pumpkin, chopped into cubes
- 1/4 cauliflower head, chopped into florets
- 1/3C dried shiitake mushrooms
- 1/2 block tofu, cubed
- 1 large handful baby spinach leaves
- 1 spring onion, chopped finely
- 1 sheet nori (seaweed), cut into thin strips (I roll my nori up like a cigar before cutting it to save time)
1. Bring water to the boil in a medium saucepan
2. In the meantime, chop the pumpkin, tofu and cauliflower
3. Whisk miso paste, ginger, garlic and tamari into water then add pumpkin, tofu, cauliflower and mushrooms
4. Once the pumpkin is tender (about 12 minutes depending on the size of your cubes) add the spinach leaves and heat until wilted.
5. Serve the soup in bowls and sprinkle spring onion and nori on top
This is another recipe that lends itself to using up left over veges lingering in your fridge. I have used kumara, broccoli, beans, carrots and snow peas before. Rice noodles would be another nice addition if you wanted to bulk it out a bit.