I was trying to find a use for the white miso paste I purchased on my last trip to Savannah, GA, when I came across a great website that focuses on all things soy. Two particular recipes caught my eye: Miso Soup with Asparagus, and Mushroom and Miso Soup. I thought they sounded delicious on their own, but would be perfect if the recipes were combined. By combining them, it would be a sort of salute to almost everyone's favorite winter vegetable (the humble potato) and a big nod at some of my spring favorites (asparagus and mushrooms). Therefore, I present to you Nearly Springtime Miso Soup, with all the heartiness of a winter soup but the freshness of spring. This is a great alternative to the caloric creamy potato soup. Actually, this is very low in calories!
Because broth and miso pastes can have varying sodium contents, be sure to taste check for sodium before adding the soy sauce. The soy sauce adds great flavor, but the salt can really catch up with you. My broth happened to not have very much salt in it, so 1 tbsp of soy sauce tasted like the right amount to me.
Nearly Springtime Miso Soup
1/2 tbsp grated fresh ginger
2 scallions, sliced on the bias
2 cloves garlic
1/2 medium onion, any color
1 cup sliced mushrooms, any variety
6 cups low-sodium vegetable broth
1 tbsp soy sauce
black pepper, to taste
2 cups red potatoes, peeled and cut into 1/2-inch chunks
1 cup asparagus, cut into 1-inch pieces
3 tbsp white miso paste
non-stick cooking spray
Garnish: sliced scallions
1. Heat your soup pot over medium heat. Spray with cooking spray and add the first five ingredients (through the mushrooms). Allow them to cook until the onion is transluscent, about 5 minutes.
2. Add the broth, potatoes, and soy sauce. Bring the heat to high and allow the mixture to boil. Once it is boiling, reduce the heat to medium, cover with a lid, and cook 15 minutes.
3. Next, add the asparagus. Bring the heat to high again, allow the mixture to boil, then reduce the heat back to medium and cover the pot and cook until the asparagus is tender, about 5 minutes.
4. Remove about 1 cup of broth to a small bowl and blend the miso paste into the broth. Add this broth back into the rest of the soup and let it heat through, about one minute more.
5. Garnish with sliced scallion.
Servings per recipe: 4
Fat: 1 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 819 mg
Fiber: 3.4 g
Sugar: 3.3 g
Protein: 7.9 g
Labels: asparagus, low-fat, main course, miso, mushrooms, potatoes, soup, vegan