Thursday, 3 July 2008

Chicken Broth & Miso Soup with Veggies

Here's a very fast, easy soup, good to make the whole year round. It's a simple broth of chicken stock and miso, to which you can add an assortment of vegetables, according to your taste and their availability. A big bowl is a light meal in itself, or serve it in smaller portions to start a meal.

I like to use a combination of a root vegetable, such as turnip, potatoes, carrots, etc, diced and cooked for about 5 minutes, then add a green leafy vegetable such as spinach, chard, kale, or other greens, which will cook much more quickly. Don't use much more than a cup of the root vegetables, and the rest in leafy greens that will cook down. It's best to chop the leafy greens a bit.

I find this soup plain but satisfying, with simple but robust flavours.

2 to 4 servings
20 minutes - 15 minutes prep time

Chicken Broth & Miso Soup with Veggies
2 to 6 cups prepared vegetables, see above
2 cups water
3 to 4 cups chicken stock
2 to 3 tablespoons miso
black pepper to taste

Clean and prepare your vegetables, by washing, peeling, and chopping them as necessary.

Heat the two cups of water and add the vegetables in the order and at the time necessary to cook them to be done together - in general, 5 minutes or less. I used diced white turnips, cooked for about 5 minutes, then added spinach to cook for less than 2 minutes more.

When your vegetables are done to your liking, add the chicken stock and miso, and heat through. Taste the soup, and adjust the seasoning with a little black pepper, and a pinch more miso if required.

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