Fifteen Minute Miso Soup
Vegetarian miso soup can be your next go-to dish when you want to do something that is fast, but definitely not fast food.
Can you make dinner that is nutritious, delicious, and incredibly easy to prepare? Yes! Can you make
fifteen minute vegetarian miso soup that is loaded with living enzymes and is like eating vitality? Yes you can. When you eat food with vitality, you can enjoy more vitality.
True story. I got home from the market at 5:20 and promised Mark I’d have dinner on the table by 6:00. He had a presentation to give and he needed to leave by about 6:25. So, game on!
At 6:03 the dishes were on the table. I made beet hummus (I followed this recipe without making any changes) right in the food processor, and served it on quinoa toast (with bread purchased at Whole foods, but you can shop on their website, and it is worth every penny!) I threw a handful of homegrown broccoli sprouts on the beet-plus-quinoa toast, and served it with the miso soup that I threw together. The kitchen was a mess, but who cares. Dinner was ready and it was very yummy!
Ingredients: (Ditto on the organic)
One box (32 fluid ounces of veggie broth, no sodium. The miso precludes the need to salt this soup.)
One packet of tempeh cut up into bite-size pieces. (I learned in How Not to Die Cookbook that tempeh is less processed and more of a whole food than tofu. We now like it better because it is heartier in texture.)
One cup of sliced mushrooms
About two cups of leafy greens. I happened to have on hand the greens from the beets.
Three teaspoons of Mild Yellow Miso
Five chopped green onions
One red pepper cut up into bite-size pieces
A few shakes of mixed herbs. I like the 21 Salute from Trader Joes (Available at Amazon’s. What isn’t?)
So, get this. Put everything into a big pot.
Bring to a boil and then immediately lower heat to a simmer. I cooked it for about ten minutes until it was time for us to sit down. Be sure to stir thoroughly so that the miso melts and mixes with the liquids and the veggies. I added about a cup of water simply because the liquid to veggie ratio seemed a little low. It just looked like it needed more liquid.
C’mon now… Does it get any easier than that?
5:20 to 6:03 sharp. I was thrilled. So was Mark. His presentation was amazing. So is the food we eat every day, every meal. Like I wrote, following a lot of recipes can help you become more confident and more creative in the kitchen. Having things on hand like miso, cooked beets, power greens, mushrooms, onions, veggie broth, Asian sauce, and 21 Salute makes a huge difference.
So for this dish, I thought it was weird to pair pasta plus potato. Weren’t we taught that that would be too much starch? Or, even more old-fashioned, too fattening? What is unique about this particular potato and this particular pasta is the fact that sweet potatoes are super-charged with good nutrition, unlike their blander yet higher glycemic cousins, the white potato.
Frankly, it was so dang delicious and extremely easy. Pasta plus potato? Yup, check it out!
With love and encouragement for you to fall in love with food that is good for you.
Rosie Bank is Board Certified Integrative Nutrition Health Coach and the founder of Health Matters Coaching. She is the author of the book, Health Matters and is a graduate of the Institute for Integrative Nutrition. Rosie is an international speaker, blogger, and the founder of Health Matters podcast. She is certified as a Nutrition and Wellness Consultant through the American Fitness Professional Association and as a Nutrition Advisor through Sanoviv Medical Institute. Rosie’s partner in nutrition since 1999 is USANA Health Sciences. To learn how Rosie can help you maximize your health and achieve your goals, schedule here. Join our online community at Facebook to keep up on ways to stay healthy.
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