Miso Chunky and Vegan Soup

I know the title is lame guys. I know it is. My sparks of creativity are just not flowing right now. Maybe they never have? Why can’t I be the mad genius I dreamed of being as a little girl? The kind people whisper about and say, “That girl is crazier than a nest of bat excrement, but damn is she a talented genius!”

I could be like Christian Bale, Marlon Brando, Tesla, or even the log lady from Twin Peaks! I mean she’s not crazy, but she can talk to a log! That log knows all and that’s impressive.

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Sadly, I am not a log lady nor a genius. I might be a little crazy, but every time I try to get a psychiatrist to diagnose me they’re just like, “Eh…you’re an emotional person, but you’re a little too self aware”

I’m just not reaching any of my major goals.

Maybe I’m a manipulative genius who is so talented I manipulate myself? If that’s true, that’s just not rewarding and kind of useless.

Cooking is useful and rewarding though! Hopefully I’m getting better at it, but it’s hard to say because unfortunately I have to give another meh review.

This Chunky Miso Vegetable Soup comes from Isa Does It. Isa has not been doing it for me lately, which is sad, because I like her first few recipes. Isa and I come from different worlds, though. She’s vegan and lives on the east coast. I love cheese and live in LA. She’s Jewish, I went to catholic school. She’s a brunette and I’m a fake blonde. Despite these differences we’ve come so far and I’m not about to give up on her now.

Anyway, here are the ingredients,

  • 1 tablespoon of olive oil
  • 1 large yellow onion, diced
  • pinch of salt
  • 2 cloves of garlic, minced
  • 1 cup of peeled carrots in 1/4 inch slices
  • 2 ribs of celery, cut into 1/4 inch slices
  • 4 cups of cauliflower florets
  • 1 cup of green beans trimmed and cut into 1 inch pieces
  • 6 cups of vegetable broth
  • several pinches of freshly ground black pepper
  • 1 15 ounce can of kidney beans, rinsed and drained
  • 1/2 cup of mellow white miso
  • 1 cup of thinly sliced scallions

The first step is to preheat your oil in a large pot over medium-high heat. When the oil has heated up, add the onion with a pinch of salt. Saute this for about three minutes or until the onion has softened. The next set is the carrots and celery. You will saute them for three minutes as well. Then you add the cauliflower, green beans, broth, and the pepper.

Cover your pot and allow it to boil. Once boiled, reduce the heat to a simmer for about 10 minutes. While your soup is simmering, leave the lid on, but propped open ajar.

The goal for now is to allow the cauliflower to tender and once it has tendered you can add the beans and miso. I have a note about the miso. I got mine at Trader Joes, but it was a miso soup mix. I was sure to pick the most basic one I could find, however, the next day I was in Lassen’s and found the type of miso Isa wants you to use. I decided that from now, when I’m making one of Isa recipes I should shop at Lassen’s.

It is a health food store after all.

Whatever miso you pick up, you’ll want to stir it in your pot until it dissolves. Once it has dissolved, pepper and salt to your liking, add some scallions, and serve.

As I said, for me this soup came out ok. I think my problem is that I’ve lost my enjoyment for miso soup. Meaning, I used to love miso, but lately my feelings have been lukewarm.

It’s not fair to miso. Miso deserves better. If you love miso, though, than I imagine you’ll love this recipe. So try it out and enjoy!

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Miso pretty?

 

 

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