Mmmm soup. I know, it’s spring and getting nice and warm out. But if you’re like me and live in California, it’s warm all year round. We don’t have “soup” season ;p And I’ve been intrigued by miso soup and wanting to make it for awhile. I wasn’t really sure how to make it, so I kind of threw some things together and took a lot of liberties with it. I’m not sure it can be considered traditional miso soup, but it was quite good!
I found this cool noodles at Whole Foods and thought it would make a nice base to this miso-ish soup.
It had seaweed powder in it, so it lent a good flavour.
Miso-ish soup (serves 2-4)
1 8 oz. package of tempeh, cut into small cubes
1 sweet potato, peeled & chopped into bite-sized pieces
4 cups of water
a 1-inch piece of ginger, grated
Loads of veggies (I used broccoli, snap peas, bok choy and shitake mushrooms – about a cup each)
1 piece of toasted nori, shredded
2 tbsp of coconut aminos
2 tbsp of miso paste (this is added at the end)
Bring the 4 cups of water to a bowl in a medium soup pot. As you wait for the water to bowl, heat a wok on medium heat and add a bit of coconut oil and sautée your cubed tempeh until golden brown. Once the water is boiling, add all of your veggies, coconut aminos & ginger. Simmer for 25 minutes. Add your tempeh, miso and nori and lightly simmer for a few minutes more. I cooked the shirataki noodles according to package directions and layered them in the bowl first.
We had our soup with seaweed salad. Dee-licious!