So, when I was in college there was this dining hall called Okenshields that I loved, particularly on Fridays. Fridays were SOUP days and the “Stir Fry Guy” would make soups to order and it was SO comforting. Both the soups and that he called me (and every other girl) Princess. You could pick your broth choice (miso was one of them) and then the veggies, tofu, pasta, whatever! It was so awesome. Anyway, that’s what I thought of when I made up this soup. It could have been something Stir Fry Guy put together. 🙂
I am battling a bit of a summer cold (seriously!?!?) and thought a bit of miso soup was just what I needed!
This is not particularly filling, so it would be best to not make this the main dish like I often do with other soups.
- 4 cups water
- 2 cups snow and/or snap peas, destringed and cut in halves or thirds
- 1 cup carrots, cut in half or quarters lengthwise and then sliced thinly
- 1/2 cup chives (or green onions), chopped
- 1 – 2 cloves garlic, minced
- 1 tsp kelp powder, optional
- 3 Tbsp miso (a mellower, lighter colored miso would be best)
Combine everything except miso in a soup pot and simmer until veggies are tender. Add miso and heat until warm, but don’t boil. (Boiling miso destroys some of the nutritional properties.) Serve warm.