It’s apparently spring in Seattle but it’s still very wintery.
As in it hailed last night and I’ve been freezing my buns off.
So naturally I’ve been whipping up soups, and spicy dishes galore!
Got to stay warm somehow, and hiding under a blanket isn’t always feasible.
This is by no means “authentic” so please refrain from coming at me.
I just wanted a simple, fresh soup featuring spring vegetables and delicate flavors.
This is also a push to encourage you to try out roasted radishes, which is honestly a huge game changer when it comes to those peppery little guys.
They mellow out and become perfect snacking material.
Or, a nice textural contrast in your soup!
This miso situation includes zippy ginger, vegetable broth, silken tofu, fresh baby spinach, liquid aminos, roasted asparagus and radishes, snipped chives, thinly sliced fresh radishes (for double radish trouble), toasted sesame oil, plus black sesame seeds.
It’s simple.
It’s savory.
And it’s packed with health, which is always the goal over here.
P.S. Make sure you us a high-quality broth for the best tasting soup. I’d be pressed to find someone who actually enjoys celery water.
P.P.S. I don’t salt the veggies or soup, since there’s a decent amount of sodium going on already, but you can if you want! It’s your soup, after all.
P.P.P.S. Want to use a marinated baked tofu instead? Go right ahead! Just top your soup with said tofu instead of simmering it.
Spring Miso Veggie Soup
Ingredients
Roasted Vegetables
- 1 scant cup 1-1/2" pieces asparagus (thin spears if possible)
- 1/2 cup quartered medium-sized radishes (halved if small)
- 1 teaspoon avocado oil, or other high smoke point oil (enough to lightly coat)
Soup
- 1 teaspoon coconut oil (refined or unrefined) or avocado oil
- 1 teaspoon microplaned or minced fresh ginger
- 2 cups high-quality low-sodium vegetable broth
- 2 teaspoons white miso paste (make sure you use a gluten-free product for a gluten-free recipe)
- 7 ounces cubed silken tofu (1/2 package)
- 1 lightly packed cup fresh baby spinach
- 1 teaspoon snipped (finely sliced) chives
- 2 teaspoons liquid aminos or low sodium tamari, or taste
Toppings
- Thinly sliced fresh radish
- Snipped chives
- Toasted sesame oil, for drizzling
- Black sesame seeds
Instructions
- Heat oven to 425.
- Place the quartered radishes on a parchment-lined rimmed metal baking sheet. Toss the vegetables in 1/2 teaspoon avocado oil, or enough to lightly coat.
- Roast for 10 minutes, then carefully toss in the asparagus with another 1/2 teaspoon of avocado oil. Roast for 10 more minutes or until tender.
- Meanwhile, in a medium-small pot, heat the coconut oil over medium heat. Add the ginger, reduce the heat to low and cook for one minutes, stirring occasionally.
- Pour in the vegetable broth then bring to a simmer. Remove 1/3 cup of broth and set aside.
- Gently add the tofu to the soup and simmer for 5 minutes.
- When the reserved 1/3 cup broth cools slightly, whisk in the miso paste.
- Remove the vegetable broth and tofu from heat, then stir in the spinach and miso mixture.
- Stir in 1 teaspoon chives, and season with liquid aminos or tamari to taste.
- Spoon the soup into a bowl, then top with the roasted vegetables, sliced fresh radish, more chives, sesame oil, and sesame seeds.