Miso Veggie Soup

Yesterday’s lunch craving attacked with a vengeance… my body wanted veggies, so veggies it got.

A ginormous plate of brussels sprouts, a microwave sweet potato filled with peanut butter, and everything dusted in nutritional yeast.

Towards the later afternoon I started feeling a little bit icky.  Like my normal allergies, but on crack.  Head and chest yucky, with some achy muscles and fatigue. No fever though, thank goodness.  I drank some tea with apple cider vinegar and overdosed on vitamin C pills, and then for dinner last night I made a nourishing miso veggie soup.

I was going to use this bag of veggies until I realized it didn’t have baby corn in it, so I switched to this bag instead.

I put one cup veggie broth and 5 cups water into a pot (I didn’t know how the veggie broth would work with the miso paste, so I kept it low, but next time I make this I will increase the veggie broth portion to at least half of the liquid).

In the meantime, I was pressing out a block of tofu.  There is a plate with tofu under all that heaviness, I promise.  (Like my cardboard “storage device” for my pantry shelves? I’m a broke student, cut me some slack.)

Once the pot on the stove came to a boil, I turned the heat down a bit and added the bag of frozen veggies and a little over half the cubed block of pressed tofu (the rest is in a container in the fridge to be used for something else).

I added a pretty hefty shake of kelp granules and a couple splashes of rice vinegar to the pot.

Also some Bragg’s liquid aminos.  I have no idea how much I put in… I use the “add a little bit, taste, add more if needed” method pretty frequently in my cooking!

At this point I turned the stove off and ladled some hot broth onto 1/4 cup of brown rice miso paste, whisked until combined, and poured it all back into the pot.

I served my soup over some brown rice vermicelli and topped it all with a heavy handed squirt of Sriracha (which totally made this soup, in my opinion… gave it the last flavor boost it needed!).

I have a feeling this one is going to taste even better reheated today.  I’m still feeling a tad under the weather, so green monsters, tea, and this soup are definitely in my future.  I have to feel better by tonight though.  Alex and I have a date… at the laundromat.  😉

What are your plans for the weekend?

❤ C

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30 Responses to Miso Veggie Soup

  1. That’s my favourite cooking method too 🙂
    Hope you feel better soon. My best remedy is dissolvable vitamin C. I don’t know if it’s psychsomatic with me because I must get loads from veg but that always helps!

  2. Jen says:

    Hope you feel better soon!!!

  3. allieksmith says:

    Ummmmm can I have some of your soup?! YUM. Seriously!! That looks AMAZING 🙂 You always use the most interesting flavors/ingredients that I would be afraid to use!

    “Towards the later afternoon I started feeling a little bit icky. Like my normal allergies, but on crack.” —-> made my day LOL

    • Hehehe happy to make you giggle with my sickness! 😉

      I like experimenting with soup, because if it sucks you can just add more stuff till it doesn’t suck anymore, or if it’s unsalvageable (is that even a word? looks funny) you’re not out of too much cash to just toss it!

  4. Errign says:

    Ahhh baby corn! 😛

    I am a personal fan of EMERGEN-C when I feel like crap!

    My weekend plans = working at Loon Mtn, making coffee 🙂

  5. Almond butter and nutritional yeast were born to meet, right? Add in a little three-some with sweet potato and you’ve got yourself LOVE.

    I have made real Doshi (miso base) before and it was delicious! This looks easier and faster though. lol YUM.

  6. That’s a very creative tofu press you have going on there! 😛 And I love the use of Braggs so the miso soup was actually good for you rather than being good but loaded with sodium.

  7. Kayla says:

    Ooh, I really should get those Great Value stir fry bags! Looks yummy!

  8. oh thats a good soup for sickness. Love the homemade tofu press!

  9. I’ve never tried PB on a sweet potato before – that’s so creative!
    Ugh – Chris & I didn’t have a washer/dryer for 2 years and had to rely on the laundromat, so I know those days well (we just got a set about 3 months ago and it has been GLORIOUS ever since!) : )

  10. Oh my goodness!!! You really put PB in a sweet potato. I love your unusual combinations. First, avocado and brussel sprouts. Now, this. I’m totally hooked on the avocado and brussels.

  11. Stephanie says:

    Heck yes for the Sriracha! 🙂 Love them veggies!

    My plans are to do some running, re-decorating, reading & relaxing. 🙂

  12. I totally slacked on soup-making tonight. Tomorrow it is! ❤ the miso looks amazing =)

  13. Classy tofu press chicka! 😉 That soup looks just like a bowl I had at a sushi place a few months ago that totally rocked my socks!

    Hope you get to feeling better soon! I totally load up on Emergen-C every time I get a sniffle, even though I eat a crap-ton of fruits and veggies as it is. Something about taking a supplement that makes it feel more effective! Plus, it’s fun and fizzy! 😉

  14. S☀S says:

    MM! Both of the meals on here look fab – a mico sweet potato with pb is one of my favorite in-a-flash meals.
    I never ever cook with tofu partly because I’m intimidated by all the stages that go into just getting it cookABLE -pressing, draining…what? haha. Your miso soup looks delish, though, and miso soup is one of my favorite things to eat.

  15. Lisa says:

    That looks SO good! Yummmmmm.

    My nephew is spending the night tonight…and we’re going sledding for sure. I think it will be a good way for me to “work out” and him to burn off some energy (so we can go to bed at a reasonable hour!
    Have a fab day 🙂

  16. Brandy says:

    That soup looks fantastic! Where did you find the miso again? I must be missing it.

  17. inmytummy says:

    Oh that does sound really good.

    I had a sweet potato with almond butter for lunch yesterday. I love that combination. I did get some odd looks from co-workers.

  18. Erik Marcus says:

    I love the great photos in this post. I’ve never tried microwaving a sweet potato before, since I’ve always thought that baking gives it its distinct caramelized flavor/texture. How do you feel nuked vs. baked sweet potatoes compare?

  19. Amanda says:

    I think sriracha ALWAYS makes whatever dish it’s in. So delicious! 🙂

  20. Pingback: Tofu Scramble | Purple Bird Blog

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