Mighty Miso Soup (still needs a sidekick)

January 17th, 2013 1:35 pm by Kelly Garbato

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Yet another dish from the pages of American Vegan Kitchen (I’m on a roll, yo!): Mighty Miso Soup. Filled with carrots, scallions, orzo, and mushrooms and seasoned with miso (duh!), veggie broth, soy sauce, ginger, chili oil (or paste in my case), and five spice powder, this soup is mighty delicious. (Minus the bok choy. I’m not particularly fond of cooked leaves!) Not hearty enough on its own, we served it with some store-bought, accidentally vegan “egg” rolls. Five minutes in the toaster oven and they’re good to go!

Though I really liked this soup, I found it to be a bit on the salty side. Which is weird, because sodium and I are BFFs. Next time around, I might swap out some of the veggie broth for plain water. Otherwise, it’s a winner!

Also, am I killing it re: my pledge to make at least one new dish a week or what? Public failure, quite the motivator.

 

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