Extend Your Dinner with a Quick, One-Pot Miso Soup

I was whipping up a quick dinner, baked tofu with soba noodles and bok choy, when we had an unexpected guest for dinner. My noodle dish is only really big enough for the three of us, despite the fact that it says serves four. So, I whipped up a quick post of miso soup to help stretch the meal. Everyone was full, and I even had one serving of noodles and soup left for today’s lunch…yum.  Here’s how to do it:

Ingredients:

Scallions – 3 thinly sliced (white parts only)

Shallots – 2 large, thinly sliced

Napa Cabbage – 1 head  or other asian greens (I used only 4 leaves from this head of cabbage for another recipe, so this was just some leftovers in my fridge)

Vegetable Broth – 4 cups

Miso Paste – 1-2 Tbsps (more or less depending on how salty you like it. you can use any kind of miso paste red, yellow or white. I used yellow)

Tamari/Soy Sauce – 1 Tbsp

Olive oil – 1 Tbsp

Tempeh or Tofu  – optional (I used Lightlife Ginger Teriyaki flavored Tempehtations because I had some on hand that needed to be cooked)

How to do it:

In a large sauce pan over medium-high heat, warm the olive oil. Add the shallots and sautee until translucent, about 5 minutes. Add the scallions and cabbage and sautee until softened, another 1-2 minutes. Add 4 cups of broth and bring to a boil. Reduce heat to simmer, then add miso and tamari/soy sauce and the tofu or tempeh if using, then cover. Simmer for another 10 minutes to allow the flavors to marry. Tell everyone how you just threw together some leftovers in the fridge and soak in the compliments.

Filed under DIY, Recipe | Tags: DIY, miso, napa cabbage, recipe, tempeh, thrifty, tofu, vegan, vegetable protein, vegetarian | Comment (0)