Miso Healthy!
Author: Krissy Ruddy
Recipe type: Soup
Serves: 2
- 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
- Pour the oil into a soup pot over medium to medium-high heat.
- Sauté the onions until they turn translucent and start to caramelize and brown slightly (a perfect time to start chopping the other veggies!).
- 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.
- Add the tamari, quinoa (be sure to rinse it first) and mushrooms, and stir 1 minute.
- Add the vegetable broth, cover and bring to a rolling boil.
- Reduce to medium heat, and cook for 10 minutes.
- Add the broccoli crowns and tofu (if desired).
- 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.
- When the broccoli is bright green, turn off the heat.
- Add the tahini/miso mixture and spinach.
- Pour into bowls, sprinkle on some fresh scallions and serve.
Recipe by Krissy Leonard at https://krissyleonard.com/miso-healthy-3/
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