Usually I serve miso soup as part of our “sushi meal.” I make or buy vegetable sushi rolls, cook some edamame, toss some green leafies with some tahini dressing, and make a simple miso soup. On a recent rushed weeknight, I decided to skip all the separate dishes and just throw everything into the soup.
If you’ve been following this blog for a while, you know that I’m a fan of one-pot meals. Many of my soups and stews (and even some of my casseroles) contain enough protein, vegetables, and starch to be nutritious and filling meals all on their own. On nights when I’m too rushed or tired to bother making several dishes, I check the fridge for what I have–or what’s been in there the longest–and figure out a way to cook it all together and make it come out tasting like a lot of thought and planning went into it–without dirtying every pot in the kitchen.
If you’re transitioning to a vegan diet and feel overwhelmed, give one-pot cooking a try. Even if you’re a seasoned vegan cook, you can get supper on the table without a lot of fuss (and make clean-up a breeze) by cooking a one-pot meal every now and then. To make one-pot recipes easy to find, I’ve created a new category in my Recipe Index called One Pot Meals. I’ll be going back through my older recipes adding dishes that fit, but you can speed things up. Please let me know in the comments:
Which of my recipes have you made as a one pot meal? And while you’re at it, what are some other one-pot meals that you love?
Hearty One-Pot Meal Miso Soup
This soup is very versatile and makes a lot, so plan on leftovers (you may need to add extra broth the next day as the noodles suck up all the liquid overnight). You can use whatever vegetables you have on-hand instead of the carrots and bok choy. See the notes for some additional options.
- 1/2 teaspoon sesame oil (see note)
- 1 tablespoon ginger-root, peeled and minced
- 4 cloves garlic, minced
- 12 cups water
- 1/2 tablespoon wakame or other seaweed
- 1 1/2 cups carrots, cut into matchsticks
- 1 1/2 ounces dried shiitake mushrooms (see note)
- 1 1/2 cups frozen shelled edamame
- 5 ounces buckwheat soba noodles, uncooked (see note)
- 1 pound baby bok choy, cut into 1/2-inch slices
- 6 to 8 tablespoons mellow white miso (see note)
- 1 teaspoon prepared wasabi (optional or to taste)
- Heat the sesame oil in a large, non-stick soup pot. Add the ginger and garlic and cook for one minute. Add the water, wakame, carrots, and dried mushrooms and bring to a simmer. Cover and simmer for 15 minutes, or until mushrooms are tender. Add the edamame and cook for another 5 minutes.
- Add the noodles and the bok choy, cover, and cook until noodles are tender, about 7 minutes.
- Place the miso and wasabi in a bowl and add about 1/2 cup of the soup broth. Stir or whisk until there are no lumps. Add miso to the soup and heat through but do not boil. Taste and add more miso or wasabi as needed.
A little sesame oil gives the broth a richer flavor, but if using it is not an option, cook the garlic and ginger in a teaspoon or two of water instead.
Whole dried shiitaki mushrooms look nice in this soup but may be hard to chew. You can cut them in pieces with a pair of kitchen shears after they’ve softened. If you happen to have fresh mushrooms, you can use about 5-8 ounces.
Most buckwheat soba noodles found in the U.S. are not gluten-free. If necessary, you can substitute gluten-free pad thai noodles or spaghetti. If you’re avoiding pasta, you can substitute about 2 cups of cooked brown rice or other grain; add more as necessary if the soup is too “soupy.”
If using miso from an Asian grocery, check ingredients carefully to make sure fish (bonito) isn’t in the ingredients. To reduce sodium, look for low-sodium miso in natural food stores.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 8
Nutrition (per serving): 160 calories, 25 calories from fat, 2.9g total fat, 0mg cholesterol, 691.1mg sodium, 514.7mg potassium, 27.9g carbohydrates, 4.1g fiber, 3.4g sugar, 9g protein, 4.7 points.