This could be THE tran-seasonal soup of all soups… It’s light and brothy, whilst the hearty squash and warming turmeric makes it perfect for an Autumnal lunch…
LEFTOVER STEAMED VEGETABLE MISO BOWL
3 cups (about 12 ounces | 340 g) steamed vegetables (such as winter squash, radishes, broccoli, cabbage, and/or peas)
2 cups (480 ml) filtered water
2 teaspoons finely grated peeled fresh ginger
2 teaspoons finely grated peeled fresh turmeric (optional)
3 tablespoons (1½ ounces | 45 g) unpasteurized chickpea miso, mellow white miso, or brown rice miso, or a combination
Thinly sliced scallions or fresh chives
Put the vegetables and water in a medium pot and bring to a boil over high heat, stirring to ensure that the vegetables reheat evenly. Reduce the heat to a simmer and stir in the ginger and turmeric, if using. Transfer about 1⁄3 cup (80 ml) of the liquid to a small bowl and stir in the miso until dissolved, then stir into the vegetables and remove from the heat (be careful not to let the miso boil, as that would destroy the enzymes). Divide between two bowls, top with scallions or chives, and serve.
NOTE: If you have greens like kale, chard, spinach, or tatsoi on hand, you can stir some sliced greens into the vegetables and cook lightly before adding the miso.
– Extracted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.
GO TO: amychaplin.com
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at [email protected]
Inspiration/Image Credits: Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart