Miso and Greens Soup
We rescued an abundance of beautiful winter greens and cruciferous vegetables this week! With winter upon us, there’s no better way to enjoy these vegetables than in nourishing bowls of steaming soup. Simmering greens in broth helps to tenderize them quickly, reduces bitterness, and is an easy way to help your family eat more of these incredibly nutritious vegetables.
This Miso and Greens Soup is weeknight-friendly and on the table in 30 minutes or less, prep to serve. It’s also easily adapted to make use of the vegetables you received. Bok choy, spinach, kale, and cabbage can all be used interchangeably. If you received broccoli shoots, trim the ends, then slice lengthwise into thinner strips before simmering in the soup. And if kalettes showed up in your haul (they look like baby kale bunches), trim off any tough stem ends like you would Brussels sprouts, then drop into the soup and simmer until tender.
This recipe calls for miso, a fermented and seasoned soybean paste that you can find in the refrigerated section of many grocery and specialty stores. If you don’t have miso, simply replace the two cups of water with equal parts vegetable stock. Using edamame and/or cubed tofu adds protein and keeps this soup vegan-friendly, but cooked and shredded chicken works as well.
Miso and Greens Soup
Active time: 20 Min.
Total time: 30 Min.
3-4 ounces soba noodles (or substitute whole wheat spaghetti)
4 cups low sodium vegetable stock
1-inch piece fresh ginger, peeled and thinly sliced
⅓ cup white or yellow miso paste
2 cups water
2 Perfectly Imperfect carrots, spiralized, cut into matchsticks, or grated
1 cup frozen edamame
1 Perfectly Imperfect bok choy, chopped
8 ounces silken or firm tofu, cubed
2 large handfuls Perfectly Imperfect spinach
3 green onions, dark and light green parts, thinly sliced
Cook soba noodles according to package directions. Drain and rinse under cold running water for 30 seconds; set aside.
In a large saucepan, bring the vegetable stock and ginger to a simmer. Whisk together the water and miso paste, then whisk into the simmering stock.
Drop in the carrots, edamame, bok choy and tofu. Continue to simmer until carrots are just tender, about 4-5 minutes. Stir in the spinach and simmer until it just wilts, about 1 minute more. Check for seasoning and add soy sauce, tamari or sea salt if needed.
Divide the cooked soba noodles into wide shallow bowls and top with soup. Garnish with sliced green onions.
How will you use all of this week's beautiful and nutritious vegetables? Don't forget to snap a pic, post and tag us @perfectlyimperfectproduce and so we can share your creations to inspire others!