Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Miso Broth Soup with Vegetable Stir-Fry [Vegan/Gluten Free]

by Chelsea @ Make Real Food on May 6, 2014, no comments

Hey, have you eaten miso lately?  Here’s the thing with me.  Sometimes I buy an ingredient (like – example – Miso) for a specific recipe, and then it sits in my fridge long forgotten.  That’s basically what happened with my miso.  It was in the bottom drawer of my fridge, long after [whatever] recipe I bought it for was forgotten.

Nathan wanted an Asian – ish stir-fry the other day, and I wanted broth-y soup, so we combined the two into a soup-with-stir-fry-on-top.  When I was making the broth, I kept tasting it and it just needed something.

Enter miso.

Two big tablespoons of miso, and the broth was a perfect combination of spicy, salty, and a subtle hint of sweet.  The next morning after we ate it I kept thinking about the miso, and the amazing flavor it had added.  I began to wonder why I didn’t use miso more, and I started googling to learn more about it.  Uhm. It turns out miso is incredibly healthy for you.  You can read more about that here. 

I can see myself eating a lot more miso.  Like.  Today.  Miso Broth Soup with Vegetable Stir-Fry [Vegan/Gluten Free]The nice thing about this broth is that it’s a basic start.  From here we added cellophane noodles and a huge serving of stir-fry.  But, you could poor it over rice, or keep it simple by just adding green onions and kale for a broth-filled soup.  (some cubed tofu would go excellent in it too, but we’re not super big tofu fans around here).  The possibilities are endless.  Even the stir-fry is up for customization.  We stuck with some vegetables that were easy access in the store, but – really – you can stir-fry up anything.

I am absolutely fascinated with Asian foods.  I hope that my new found love of miso is a catalyst to explore more!Miso Broth Soup with Vegetable Stir-Fry [Vegan/Gluten Free]

Miso Broth Soup with Vegetable Stir-Fry [Vegan/Gluten Free]
  • Miso Broth:
  • 4 cups vegetable broth
  • ¼ cup gluten-free soy sauce
  • 2 tablespoons mellow (white) miso
  • 2 tablespoons chili sauce
  • 1 tablespoon coconut sugar
  • 1 teaspoon rice vinegar
  • ¼ teaspoon powdered ginger
  • Vegetables for stir fry – you can use any, we used: mushrooms, onion, garlic, peppers, broccoli, snow peas, cabbage and carrots (chop all veggies to similar sizes) plus a small bit of oil for stir frying
  • Cellophane noodles or rice to serve over
  1. Stir all of the miso broth ingredients together, heating until just before boiling (don’t let it boil). Stir well while heating
  2. While it’s heating, lightly sauté the vegetables to your desired tenderness in a frying pan or wok with a bit of oil
  3. Prepare the cellophane noodles or rice
  4. Serve by placing noodles or rice in bowl, filling with broth until just covered, and top with vegetables

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