This glorious Asian soup is the perfect marriage of vegetables and miso. Infused into the broth, the miso turns this into a two-bowl lunch. It’s delicious.
I have scaffolding in my office. Big orange metal ribs of steel with boards running down the length of them. If they were outside, we’d call it a jungle gym.
My beautiful cherry wood floors are covered in brown paper, paper that’s started to rip in several places and trips us up at every opportunity. I can only imagine the amount of dust and dirt that’s gathering underneath. I don’t want to, but I can.
The contents of my office have been displaced for the work that’s going on. Two bookcases worth of fiction, biographies, and Stephen King are stacked on the dining room table. My work station is set up there as well, wires and monitors all over.
My desk is sitting abandoned in Hubby’s office and the credenza has created a mini obstacle course in the hallway towards our bedrooms. We have to turn and walk sideways to get where we need to go.
Hubby has also had to set up shop on the dining room table because there are three ladders stored in his office, as well as lengths of nail-studded trim covering his desk. The only one that’s able to work her way to his chair is Molly, our cat, and she’s loving having the abandoned room to herself.
Those cherry wood floors I mentioned? The unpapered parts are covered with the fine dust that comes from sanding dry sheet rock mud. Actually, every surface of the house is sprinkled with it. I’ve given up cleaning them off because as soon as the workers walk in the house, there’s a *poof* and everything’s covered again.
In fact, I expect them to be here any minute and I can’t wait.
I’ve loved having the guys working on replacing our ceiling these past few weeks. They’re fun to listen and talk to while I work and they make excellent guinea pigs for dishes I want to try that I know Hubby and Dudette won’t like.
Take this soup for instance. See all that green? Dudette won’t go near it because of that. The mushrooms are enough to make Hubby decline a bowlful. Yet when I saw the recipe in All You, I was immediately drawn to it, not just because it contains my beloved miso, but also because it’s ready in about 20 minutes.
As you’ll notice, there is no tofu in my soup even though it’s in the ingredient list. I don’t like the stuff. The texture reminds me of lamb brain (which makes me gag), but lamb brain tastes better (which isn’t saying much).
There are two men working on our ceilings. One hails from a small town in Indiana and the second is a good-ole-boy from right here in North Carolina. Both loved the soup, as did I.
The bits of corn added a sweetness that complemented the saltiness of the miso.The mushrooms soak up the flavor of everything else and give texture to the soup. With them in there, I see no reason for the tofu. Because it’s only cooked a short time, the carrot ribbons a still just a little crunchy, which is perfect.
What I’d Do Different Next Time
Not a thing.
Miso-Vegetable Soup Recipe
- 5 cups low-sodium vegetable or chicken broth
- ¼ cup shiro or golden miso
- ½ cup shredded carrots (about 1 medium)
- ½ cup thinly sliced mushrooms
- ½ cup corn, defrosted if frozen
- ½ cup snow peas, trimmed, cut into 1-inch pieces
- 1½ packed cups baby spinach
- ½ cup sliced scallions (about 3)
- 4 ounces firm tofu, cut into ½-inch dice
- In a large pot, bring broth to a simmer over medium heat. Remove ½ cup to a small bowl and whisk in miso until dissolved.
- Add carrots, mushrooms and corn to pot and cook, stirring occasionally, for 3 minutes. Add snow peas, spinach and scallions; cook for 1 minute. Stir in miso mixture. Simmer for 5 minutes, lowering heat if necessary to prevent boiling. Stir in tofu and cook until heated through, about 1 minute. Ladle into bowls and serve.