Well, well, well, what do we have here? A recipe? On a fashion blog? For soup? In the summertime?! Yes. That’s exactly what’s happening right now. I’m changing things up! I’ve stayed away from delicious vegan food on my blog up until this point because, well, I’m a fashion girl, OK? I mean, food is great, but getting dressed up to go out will always be infinitely more appealing to me than slaving away in the kitchen and then having doing all of the dishes after. But these days there’s not much going out happening in my life. Not ever, actually. And I’ve learned that it can be quite satisfying to cook your own meals, once you get the hang of it.
Lately, in an effort to save time and money, I’ve been trying to keep it really simple when it comes to feeding myself. Why bust out a fancy recipe when I’m happy with a big salad, or black beans and couscous with a little salsa and avocado on top, you know? This soup recipe is one of my go-tos because it takes 5 minutes, it’s customizable with whatever veggies you have on hand, it’s crazy inexpensive, and it’s healthier than all get out. It’s basically a life saver. Like, when you had a rough day at work, there’s something going around the office, and you need to be in your sweatpants on the couch slurping down something comforting (not wine) AS SOON AS HUMANLY POSSIBLE. This is for that day. It’s one of those #littlethings in life that just makes me happy. And actually, it’s hardly a recipe… this is what I do:
1. start boiling water in your tea kettle
2. scoop a tablespoon of miso paste into your soup bowl
3. grate a small nub of ginger (about half a teaspoon)
4. grate a clove of garlic
5. put the ginger and garlic in the bowl with the miso paste
6. pour a cup to a cup an a half of boiling water into your soup bowl
7. whisk with a fork until the miso dissolves
8. add veggies – in the picture above I added kale and frozen edamame beans that I defrosted in the microwave for 30 seconds
9. garnish with whatever you want – I used toasted sesame seeds, avocado, and Siriracha
And that’s it! If you don’t love fresh garlic and ginger you can use powdered or omit, but I LOVE ginger and garlic, and they are soooo good for you! You can add any veggies – I’ve used asparagus, mushrooms, kale, carrots, (cook those first) frozen or fresh, whatever you’ve got on hand. Good garnishes would be green onions, fresh cilantro or lemongrass, a squeeze of lime, crumbled dried seaweed, anything you like! Throw in some tofu or tempeh if you want more protein, or serve it with some spring rolls on the side for a bigger meal. Go crazy! I’ve got a tub of Cold Mountain Red Miso in my fridge right now, but you can use any variety you want. Never bought miso paste before? What kind of vegan are you? Kidding! Just try it, OK? It’s kind of a game changer. And yes, you could just follow the soup instructions on the top of the tub, but what fun would that be?!
I’m curious to hear your thoughts on my “recipe,” and I want to know – what are you up to in the kitchen these days? Keeping it simple or experimenting with all of the fantastic vegan recipes made available to us by our food blogging friends? Do you buy cookbooks or just browse the web? (Personally, I keep all of my recipes here, and sometimes worry about what I would do if Pinterest weren’t around – ha!) Let me know what you think!