Rich miso broth, protein-rich edamame, flavorful and filling soba noodles, and fresh green and orange vegetables–everything you need for a delicious meal without using every pot in the kitchen!
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?
I designed this recipe to make a lot so that I could eat the leftovers for lunch over a few days. You can easily halve the recipe if you want to make less.
Hearty One-Pot Meal Miso Soup
- 1/2 teaspoon toasted sesame oil optional, 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
- 6-8 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 hot soup broth. Stir or whisk until there are no lumps and then add it back to the pot and heat through but do not boil. Taste and add more miso or wasabi as needed.
Nutritional info is approximate.
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