Warm Up With Miso-Ginger Vegetable Soup

It's 9:00 AM and it's a chilly 45 degrees outside (it will warm up to 75 degrees by noon). We have not turned the heat on yet, so I'm warming up with a nourishing bowl of miso-ginger vegetable soup. 

I just made it this morning in less than 15 minutes. It took no more time than making a bowl of steel cut oatmeal.

Who eats soup for breakfast? 

My Miso ginger soup with added noodles

Many cultures around the world enjoy soup for breakfast, each with its unique flavors and ingredients. Here are a few examples:

1. Vietnam: Pho is a popular breakfast soup made with rice noodles, herbs, vegetables and various meats, usually beef or chicken. It’s often served with lime, bean sprouts, and chili. It can also be made vegan.

2. Korea: Juk, or rice porridge, is a common breakfast dish. It can be savory or sweet and is often served with side dishes. Another popular soup is kimchi jjigae, a spicy stew made with kimchi and tofu.

3. China: Congee, a rice porridge, is frequently consumed for breakfast. It can be topped with a variety of ingredients like pickled vegetables, meat, or century eggs. They served plain vegetarian congee at the buffet on the cruise ship we took last summer.

4. Japan: Miso soup is often part of a traditional Japanese breakfast, served alongside rice or with noodles.

5. Mexico: Caldo de pollo, a chicken soup, is frequently eaten for breakfast, often accompanied by tortillas and lime.

6. Philippines: Arroz caldo is a rice porridge with chicken and ginger, typically served with toppings like hard-boiled eggs and green onions.

   
   

   

   These soups often reflect local ingredients and culinary traditions, making breakfast a hearty and flavorful meal in these cultures.

My Morning Miso Soup 

My morning miso broth vegetable soup is made vegetables that I already have in the fridge, meaning the recipe is flexible and you can substitute other vegetables such as Bok choy, spinach or cabbage instead of the exact greens that I used. 

What is Miso and Why it is a Healthy Food? 

Miso paste 

                                    

Miso is a traditional Japanese fermented paste made primarily from soybeans, salt, and a koji culture (Aspergillus oryzae). It can also include or be made from other grains such as rice or barley. Miso varies in flavor, color, and texture depending on the ingredients and fermentation time, ranging from sweet and mild to salty and robust.

I buy miso at Whole Foods or Asian food markets

Miso can be found in the refrigerator case and will keep at home for many months in the refrigerator (even up to a year). Do not freeze miso.

 I make sure that my miso is gluten-free, as miso can sometimes be fermented with barley (which is not gluten-free) so always check for a certified gluten-free brand to avoid cross contamination. 

Nutritional Benefits of Miso:

1. Protein Source: Miso adds some plant-based protein (about 2.2 grams/tablespoon) to the soup.

2. Probiotics: Being a fermented food, miso contains beneficial probiotics that can support gut health and digestion.

3. Vitamins and Minerals: Miso is rich in essential nutrients, including vitamins B, E, K, and minerals like manganese, copper, and zinc.

4. Antioxidants: Miso contains antioxidants that can help combat oxidative stress in the body.

5. Low in Calories: It is generally low in calories, making it a flavorful way to enhance dishes without adding significant calories.

6. May Support Immune Function: Some studies suggest that the probiotics and nutrients in miso can support immune health.

Considerations:

While miso is nutritious, it can be high in sodium, so it's best consumed in moderation, especially for those monitoring their salt intake.

My miso soup with zucchini spiral noodles

Soup Ingredients:  

6 cups of water

1 cup of vegetable broth

1 cup of sliced celery

1 cup of sliced carrots

1/2 cup of diced zucchini

3 large mushrooms, sliced (any kind- I used white)

1 cup of curly kale or baby kale, chopped

1 teaspoon of freshly grated organic ginger

1/4 teaspoon of turmeric 

Cracked pepper to taste (miso is salty so you won't need salt)

2 tablespoons of miso paste ( Use less for less salty flavor) 

Directions: 

Add celery, carrots, zucchini, ginger, mushrooms and liquids to a soup pot. Bring to a boil and then simmer for 4 minutes. Add mushrooms and kale and simmer for an additional 4 minutes. When done, (and all vegetables are cooked) turn off the flame. Add miso according to the following directions and enjoy immediately.

How to add miso paste to soup so it does not destroy the health benefits 

Use a small mesh colander and make sure the heat is off.

1. Place 2 tablespoons of miso paste into a small fine mesh colander.

2. Place the colander into the soup

3. Using the back of a tablespoon, rub the miso paste through the mesh colander into the soup. Stir

Other Ways to Use Miso:

Miso imparts that Unami flavor and it can be used in a variety of ways. It doesn't need cooking so it can be used as an additional flavor in: 

• salad dressings
• marinades 
• glazes for sweet potatoes or eggplant
• sauces 

My Notes: 

• If you plan to make the soup in advance, add the miso last minute prior to consuming. Boiling Miso destroys its benefits.
• Never heat or cook miso; always add it last to preserve nutrients
• As you can see from my soup photos, this simple soup broth can be eaten with cooked rice noodles or even zucchini spiral noodles for a heartier meal.

spiraled zucchini noodles to add to soup 

Have you ever had soup for breakfast? What is your favorite breakfast? 

Growing Greens In the Fall

You may remember that I shared this photo of the garden that my son built. It was a big project, and he didn't finish it until the end of the summer. Although he has never gardened before, he was pleased to find out that he could actually still attempt to grow some fall crops before closing shop for the winter.

Someone gifted him the sign 

Although the days are shorter and the air is crisper, fall offers a wonderful opportunity to plant a garden. While many think of spring as the prime planting season, autumn is perfect for growing a variety of hardy crops, especially leafy greens.

My son was a little too late to start his fall crops from seed, so he found a farm selling tiny starter plants which included lettuce, Swiss chard, carrots, cauliflower, Brussels sprouts, kale, dandelion greens, and some herbs - all fall crops.

Vegetable Garden Now in Bloom 

It has now been 6 weeks since I first shared his plantings, and the garden is now flourishing. I went over this morning to pick lettuce, kale, dandelion greens, and Swiss chard. 

Unfortunately, his radishes and cauliflower didn't seem to want to develop: there were plants but no bulbs. It is something he will have to figure out for next growing season. 

Swiss Chard

I looked it up and the reason the radishes bulbs never developed, and it may be that they were planted too close together, the soil many be too acidic, or since it is a first time garden, the soil may not be loose enough. 

He still has a lot to learn for his spring planting, but he is enjoying the abundance of greens!

Why Plant Leafy Greens in Fall?

Leafy greens such as spinach, kale, arugula, lettuces, dandelion, and Swiss chard thrive in cooler temperatures.

Leafy greens provide important health benefits: 

Nutrient-Rich Powerhouses: 

• Leafy greens are packed with essential vitamins and minerals. Spinach is rich in iron, kale boasts high levels of vitamins A, C, and K, while Swiss chard provides magnesium and potassium.  
• Greens such as kale and collard greens are rich in calcium and vitamin K, important for maintaining strong bones as we age.
•  Incorporating these greens into your diet may help boost your immune system as winter approaches.

1. Quick Harvest: Many leafy greens are quick to mature, allowing you to enjoy fresh produce in just a few weeks. This is especially rewarding in the fall, when the first frost can sweeten the leaves, enhancing their flavor.

Storing My Pickings

Since I only go to his garden once a week, I needed to know how long the greens would stay fresh in the refrigerator. This is what I found to help them maintain their freshness: 

• Lettuce: up to 1 week. Store in a plastic bag or container to retain moisture.
• Swiss Chard: up to 1 week. Wrap loosely in a damp paper towel and place in a plastic bag.
• Spinach:up to  5-7 days. Keep it in a breathable bag in the vegetable drawer.
• Dandelion Greens: up to 3-5 days. Store similarly to spinach for best results.
• Kale: up to 5-7 days. Use a perforated bag to maintain humidity without causing rot.

Kale 

Anti- Inflammatory Salad - this is a wonderful fall salad made with lettuce, kale, chickpeas, celery, red cabbage, roasted butternut squash and some other vegetables. Why not try it? It's a powerhouse of nutrients and tastes delicious.  It goes great with a bowl of quick and easy carrot ginger soup.

Do you plant a garden? Do you re-plant crops for the fall? Any suggestions on the radishes? 

Crunchy Tofu Bites: A Delicious Way To Eat Tofu

If you wonder what to do with tofu, you may want to try this quick recipe for simple "tofu bites" which are easy to make, come out crunchy, and are quite tasty.

Carrot Ginger Soup Made Easy

If you love fall soups, you will love this super quick and easy carrot ginger soup that I make I my Instant Pot in literally minutes (of course it is totally adaptable for the stove top too). 

Got carrots? Make soup!!!