Miso Healthy!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 2
Ingredients
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons sesame oil or ghee
  • 1 onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1 carrot, sliced thin
  • ½ head of broccoli (with stems), chopped
  • 4 crimini mushrooms, thinly sliced
  • 2 teaspoons tamari (gluten free)
  • ½ cup dry quinoa, rinsed
  • 4 cups vegetable broth (or water)
  • 1 cup spinach
  • 2 tablespoons red miso paste (or other dark miso)
  • 1 tablespoon sesame tahini
  • salt and pepper to taste
  • Optional ingredients:
  • tofu, cut into cubes
  • slices scallions for garnish
Instructions
  1. Pour the oil into a soup pot over medium to medium-high heat.
  2. Sauté the onions until they turn translucent and start to caramelize and brown slightly (a perfect time to start chopping the other veggies!).
  3. Add garlic, carrots, broccoli stems and a dash of salt and pepper, stir and reduce the heat if things are getting too wild in the pot.
  4. Add the tamari, quinoa (be sure to rinse it first) and mushrooms, and stir 1 minute.
  5. Add the vegetable broth, cover and bring to a rolling boil.
  6. Reduce to medium heat, and cook for 10 minutes.
  7. Add the broccoli crowns and tofu (if desired).
  8. While the broccoli is cooking take a ½ cup of hot water in a small bowl and mix in the tahini and miso until it is well blended.
  9. When the broccoli is bright green, turn off the heat.
  10. Add the tahini/miso mixture and spinach.
  11. Pour into bowls, sprinkle on some fresh scallions and serve.
Recipe by Krissy Leonard at https://krissyleonard.com/miso-healthy-3/