Its been pretty chilly around here and all I have been wanting to do is eat soup!
I threw this together with a bunch of stuff that was leftover in my fridge and it came out comforting and delicious. I made the last minute decision to throw in these thick spinach noodles from the asian market I had sitting around and they were perfect. Reminded me of a good bowl of chicken soup, only there is no chicken here!
4 cups vegetable broth
2 cups water
chopped carrots, celery, onion
(really you can use whatever you have laying around!)
1/2 cup of miso paste (i used yellow or brown i think!)
2-4 cloves of garlic, minced
Your favorite noodles (optional)
salt and pepper
Saute chopped onions in olive oil about 5-7 minutes until golden and translucent. Add minced garlic and cook about a minute or so, then add carrots and onion, stirring occassionally and cooking until a little soft, maybe 5 minutes or so. Add cauliflower and green beans or whatever vegetables you are adding at this point and stir and cook a few minutes longer. Add broth and water and cover pot and cook until cauliflower and green beans are cooked through, maybe 10 minutes or so. I had the water bowling. Add the miso paste and stir into dissolved.
Note: The noodles i used only needed about 5 min to cook, so I added them while the soup was boiling and I had about 5 min left. then i added the miso and cooked for about 2 more minutes until the miso was dissolved.