Miso Vegetable Chowder
12 cups water
5 cloves garlic, minced
1- 2”-3” piece of ginger, minced
1 organic onions, diced
2 organic carrot, diced
1 butternut squash, peeled and cut up into bite size pieces
2 organic celery stalks, diced
1 purple sweet potato, diced
1 head of broccoli, cut into florets
1 cup white miso
½ cup red miso
1- 8 oz package black rice soba noodles, cooked according to directions
In large pot, sauté onions, carrots and squash in olive oil for 5 minutes. Add garlic, ginger, celery and sweet potato, and cook for 5 more minutes. Add water to pot. Bring to boil. Reduce heat and simmer for 30 minutes. Add broccoli and cook for 5 more minutes. Remove 1 cup of broth and in a separate bowl, dilute the miso. Add the miso mixture back into the soup pot. Add more miso if desired. DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! Keep the noodles separate and add individually to each bowl, to prevent the noodles from getting over cooked.
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