I don’t know about you, but I thought spring was supposed to be warm! I mean, I realize that this is Ohio, but going from 82 to 28 in a week is just plain torture. As a result of this flip-flop weather (and I don’t mean sunny with sandals) I have come down with some sort of gross nasal crud. To warm up and fight this icky drippy nose, this Mushroom Miso Soup is just perfect. Check it out if you too are mad at the weather and trying to decide whether to unpack the shorts or just live in a sweater forever….
The best part about this soup is that it comes together in seconds. Because, let’s be honest, no one feels like making anything complicated when they’re sick. Plus, it’s the last week of school and exams, presentations, and papers are consuming my life!
I combined a few different recipes for miso soups I’ve seen on the web including this one that used lemon and ginger in the soup. The addition of these two cleansing ingredients makes this soup a powerhouse for kicking the crud! Oh, and it makes the souuuuper (see what I did there…) delicious!
Making this only takes about 20 minutes, perfect if you’re under the weather or just need a little warm up! Try it today to soothe your cold weather frustrations!
The perfect comforting soup if you're feeling under the weather or are trying to warm up while waiting for spring!!
- 4-5 Tbs organic white miso
- 4 cups water
- 1 Tbs freshly grated ginger root
- 1 Tbs low-sodium tamari or soy sauce
- 1 tsp toasted sesame oil
- Juice of one lemon, 3-4 Tbs
- 8 oz. baby ‘bella mushrooms, thinly sliced
- 4 sheets of nori (dried seaweed), sliced into strips (optional)
- ½ block extra-firm tofu (optional)
- 1 Tbs sesame seeds
- 3 green onions, green parts only, sliced lengthwise
- Add water and miso to a small pot and heat over medium or medium-high heat.
- Add remaining ingredients through tofu, if using, and heat for 10-15 minutes.
- Meanwhile, toast the sesame seeds in a DRY pan, watching carefully, until lightly toasted.
- Divide the soup between two bowls and top with sesame seeds and green onion.
The miso and ginger may settle to the bottom of the pot or bowls while you make this. Whisking it gently mixes everything back together and ensures you get a spoonful of goodness each time.
Happy Monday everyone! I feel like I start every blog post whining about how little time I’ve had to blog and how it’s been forever since I posted a recipe… But truly my life has been completely consumed by school, the new house, and the fact that it’s FINALLY warm enough to go outside! *raises hands to the heavens* So here’s a quick post about a surprisingly quick recipe for Veggie Spring Rolls that you’re going to absolutely love.
Spring rolls are so elegant. They’re thin and somewhat see-through and delicate and beautiful. They’re carefully rolled and crafted with care. They must be hard to make….. right? Wrong!! These Veggie Spring Rolls are shockingly easy and SO delicious!
Want to know the secret to making this dish even easier?? Ok, ok fine I’ll tell you. I used a vegetable julienne peeler. It’s like a regular peeled except that it cuts the peels into thin strips (check out the one I use in the picture above). Because, let’s be honest, ain’t NOBODY got time for julienning carrots…. You just peel the veggies, set them in the rice paper wraps, and roll that s*&! up! They won’t be perfect (at least mine weren’t…) but they will be beautiful and you will want to stuff them all in your face hole.
Quick note on rice paper sheets: These were shockingly easy to find! I found them in the Asian section at our local Giant Eagle but if you don’t have any success at your regular grocery store, international supermarkets are all over the place these days and will surely have them on the shelves.
Now GO! Get outside! Sit in the sun and enjoy these crisp, delicate beauties- you won’t regret it!
Cool, refreshing veggies rolled up in thin sheets of rice paper make the perfect spring or summer appetizer, lunch, or dinner! Don't be intimated- they're a cinch to master and totally worth the effort!
- 8 rice paper sheets
- 1 zucchini or cucumber
- 2 carrots
- 1 bunch of green onions (scallions)
- 1/2 cup alfafa sprouts
- 1 cup button mushrooms
- 1 bunch fresh cilantro
- 1 package extra firm tofu, drained and pressed
- Soy sauce or peanut sauce, for dipping
- Prepare vegetables: using the green parts only, slice the green onions into strips; julienne (by hand, with a peeler, or on a mandolin) the carrots and zucchini; thinly slice the mushrooms; and cut the tofu into 1/4 inch strips.
- Prepare workstation: on the counter, spread a slightly damp towel out, this is where the rolls will be made; assemble all filling ingredients for easy access; and fill a plate or large bowel with warm water.
- One at a time, dip the rice paper sheets in the warm water and lay on the damp towel
- Fill the sheet with 2-3 pieces of tofu, a portion of each of the vegetables, and a few pieces of cilantro.
- Carefully fold the left and right sides of the roll in toward the middle, then roll the paper around the veggies, moving away from your body. (It is helpful to use your pinky fingers here to keep the sides tucked in as you roll.) Repeat with remaining sheets.
- Be sure all edges are sealed, dipping your finger in water and smoothing them out if necessary.
- Serve immediately with soy sauce or this peanut dipping sauce. Keeps in the fridge for 1-2 days.