Recipe: Miso Vegetable Chowder
Author: Bhavani Jaroff, iEat Green
Ingredients
- 12 cups water
- 5 cloves garlic, minced
- 1- 2?-3? piece of ginger, minced
- 1 organic onion, diced
- 2 organic carrots, diced
- 1 butternut squash, peeled and cut up into bite size pieces
- 2 organic celery stalks, diced
- 1 purple sweet potato, diced
- 1 head of broccoli, cut into florets
- 1 cup white miso
- ? cup red miso
- 1- 8 oz package black rice soba noodles, cooked according to directions
Instructions
- In large pot, saut? onions, carrots and squash in olive oil for 5 minutes. Add garlic, ginger, celery and sweet potato, and cook for 5 more minutes.
- Add water to pot. Bring to boil. Reduce heat and simmer for 30 minutes. Add broccoli and cook for 5 more minutes.
- Remove 1 cup of broth and in a separate bowl, dilute the miso. Add the miso mixture back into the soup pot. Add more miso if desired. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.
Step-By-Step Photo Instructions
In large pot, saut? onions, carrots and squash in olive oil for 5 minutes. Add garlic, ginger, celery and sweet potato, and cook for 5 more minutes.
Add water to pot. Bring to boil. Reduce heat and simmer for 30 minutes. Add broccoli and cook for 5 more minutes.
Remove 1 cup of broth and in a separate bowl, dilute the miso. Add the miso mixture back into the soup pot. Add more miso if desired. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED!
Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.
Serve and enjoy!
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