So, I actually got a trip in to the gym this morning, it felt great to run, do a little free weights, and about 20 minutes of Pilates and I was ready to tackle the day’s long list. As I was walking out the door, I saw these huge, beautiful, fluffy snowfalkes filling the sky. I think I actually said out loud, “It’s snowing?” I think it’s only flurried here one other day this entire winter, let alone been cold enough for snow. But it actually made me smile to see all this flakes peacefully falling to the ground. Couldn’t ask for a more perfect soup day! I drove home thinking about what kind of soup to make that would be quick enough to enjoy watching the snow fall and also quick enough that I still wouldn’t still be starving 2 hours from now… Miso soup! It’s quick, easy, and perfect for a snowy day. Here’s what you’ll need…
- 2 stalks of organic celery-diced
- 2 stalks of organic carrots-peeled and diced
- 1 can of cooked organic chickpeas or dried ones-they need to soak for 8+ hours so plan ahead next time you want to make this soup. Dried chickpeas can be found in bulk or packaged already at Whole Foods, Harris Teeter or any Health Food stores.
- 1/2 white or yellow onion-chopped
- 1 large package of Shitake mushrooms
- 4 cups of water
- extra virgin olive oil
- 1 cup of organic broccoli-fresh is better but frozen is fine too. (**** I picked a ton of broccoli last fall at a farm, blanched it, then froze it. I’ve had a little stash for all my winter recipes! Great way to eat better and save money too!)
- 2 Tbsp of white miso-can also be found at stores above.
- Coarse sea salt
- Heat olive oil over medium heat in a pot.
- Add onion, celery, carrots until tender- about 8 minutes
- Add mushrooms, broccoli, and chickpeas and cook for about 4 minutes
- Add water and bring to a boil, then let simmer until all vegetables are tender, about 10-15 minutes. Remove from heat.
- In a seperate small bowl-dissolve white miso with 2 Tbsp of cold water, add to soup and mix. Finally add salt to taste.
That’s it! It’s that simple! I love this recipe! It’s sooo good and it cuts out most of the salt normally found in Asian soups. I’ve tweaked this recipe to make it mine. Sometimes, I add dried seaweed, or garlic, and even tofu. But if you’d like the orginal recipe, it can found in “Whole Living Magazine.” It’s in the January and February issue. Hope you enjoy it!