Mushroom Ginger Miso Soup

I was excited to see this month’s recipe redux theme that in celebration of 42 months of recipe reduxing we are tasked to make a recipe inspired by page 42 or 142 in our current favorite cookbook. I’ll get to that in a second.

I grew up reading cookbooks cover to cover. IF that makes me weird, I’m OK with that.

Growing up in the south, there was no shortage of the little softbound cookbooks from the church and women’s groups lying around the house. However, there are three cookbooks that shaped the way I look at food and cooking.

1. Low-fat Soul by Jonell Nash – I always looked up to Essence and Ebony magazine. The author’s affiliation with the magazine sold me. I bought it.

2. Moosewood Restaurant Cooks at Home– I never really liked meat. I was the last one at the table on spaghetti night because I’d sit there and attempt to pick the meat from the meat sauce. When we’d have fried chicken, I’d give my cousin the meat and I’d eat the skin. I say all of that to say… I didn’t really like meat. Somewhere along the way I discovered the Moosewood Family Cookbooks and began to experiment with vegetarian fare.

3. The classic Better Homes & Gardens Cookbook, a kitchen bible of sorts. Though I can quickly Google any fathomable question now, I still pull out the red and white book every now and then for reference. I also use it today for inspiration from classic American cuisine.

Fast forward 20 years or so… what am I using now? I love Ellie Krieger’s library of cookbooks and those of several food bloggers. But more often than not, I turn to Pinterest for inspiration. So for this challenge, I decided to use the last cookbook I bought.

I was fortunate to attend Healthy Kitchens Healthy Lives in beautiful Napa Valley earlier this year. While there, I had the opportunity to sample more than 300 delicious plant-based recipes. Molly Katzen, one of the authors of the cookbooks above was there. Her presentation and recipes inspired me to get her latest cookbook: Heart of the Plate.

Here we are 6 months later and I haven’t cooked a thing from it yet. So I was curious and excited to try a recipe or two from the book.

The title speaks to my own food philosophy. Vegetables are always at the heart of my plate. Back then and today.

In keeping with this month’s recipe redux theme, I checked the recipe on page 42: Hot and Sour Tofu Soup. Here’s the thing. I don’t love tofu. Yes. I’m a nutritionist. Yes. It’s a great source of protein. But no, I don’t love it. Judge if you must.

However, thinking of tofu leads me to the only time I’ll really eat it… in a warm bowl of miso soup. So that’s where I’m taking this. I had some Trader Joe’s Miso Ginger Broth that I’d been wanting to use as a shortcut. It’s cold outside and I’ve been trying to clear the fridge as I like to do at the end of the year. This savory bowl of comfort is perfect for the chilly days ahead. Plus it’s ready in 15 minutes!

Yields Serves 2

Mushroom Ginger Miso Soup

This savory vegan soup is warm, comforting and packed with ingredients that promote a healthy digestive system.

15 minCook Time

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Ingredients

• 4 c ginger miso broth (I used Trader Joe's brand)
• 8 oz. mushrooms, sliced
• 1 c carrots, sliced
• 1 t fresh ginger, grated
• Fresh chives, chopped

Instructions

1. Add all ingredients except for chives to a stockpot. Simmer 10-15 minutes or until vegetables are at desired tenderness. Ladle 2 cups of soup into bowls, garnish with chives or green onion. Serve warm.

Notes

It's just as easy to make this soup with miso paste - just add it to warm water to create the broth and add fresh ginger.

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https://marisamoore.com/mushroom-ginger-miso-soup/

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