I posted this recipe a while back on my other blog, Taking the Long Way Home, and it was even featured on BlogHer, where I also post now and then. I want it here too, because it's such a favorite in our house, and because it's so easy to make, and so adaptable. We've just wrapped up a long, busy weekend, with visiting family and friends. It was a whirlwind of fun and food, but today I'm tired, and hubby-dear has a nasty cold. It's a perfect day for an easy (and worthy) re-post, and to make a nice pot of this lovely, comforting soup.
Miso Happy Soup
To make about 4 big bowls of soup, saute in a little oil (I like coconut oil):
1/2 a small onion - chopped
1 stalk celery - chopped
2 carrots - quartered lengthwise and chopped
4 cloves of garlic - sliced thin
When the carrots are still crunchy, add:
4 cups water
1-2 cups cooked brown rice (or cooked quinoa or noodles)
1 cup frozen corn
4 fat pinches of chopped, dried seaweed (I prefer wakame)
Heat to almost boiling and reduce heat to simmer. Never boil miso or you'll kill it.
In a small bowl or cup, place 4 heaping teaspoon "blops" (probably more like 4 official tablespoons) of miso, then ladle a little of the soup broth into the miso. Stir until it's dissolved, adding more broth to thin it down a bit more. You can use any kind of miso you prefer. We happen to have red miso in the fridge today.
Pour the miso-broth into the not-boiling soup and blend. Add tamari to taste, and it's ready to serve. Garnish each bowl of soup with half an avocado, chopped in small pieces. This makes it wonderful.
Of course, as always, the amounts are approximate, and variations are endless. Other veggies, beans, and tofu are good additions, as is a dash of crushed red pepper. You can also turn this into tortilla soup by adding black beans, chopped green chiles, a splash of hot sauce, and either corn tortillas you've cut up and fried in a separate pan, or in a pinch, some crumbled tortilla chips. No matter how you make it, I know it will make you so happy!