Loaded Miso Soup

Like many people, I have been trying to add more fermented foods into my diet. I generally have a serving of plain yogurt or kefir each day, and I like kimchi in Korean restaurants (have never tried making this). Another  ingredient that I have been tinkering with is miso, a tasty paste that forms the basis of the soup they serve at Japanese restaurants.  Most of the miso soups I have had have been mostly broth, with only a few cubes of tofu and some green onions added in. As a starter (or finisher) of a meal that’s fine, but to make a more substantive meal of miso soup, I like to add a lot more ingredients, including: brown rice (or soba noodles), fresh and raw vegetables, leftover meat, an egg if you want more protein, and a touch of spice.  A version I made last week had handfuls of fresh spinach instead of leftover vegetables, shredded carrot, and leftover roast chicken. I chose a light miso from the Asian grocery store. The whole thing comes together really quickly and is a great meal to throw together if you are out very late and need a simple supper before bedtime. I like this so much, I will be trying other recipes with miso soon.

Loaded Miso Soup
makes 2 large servings

4 cups chicken or vegetable stock
2 T light miso
1 cup cooked rice (I used brown jasmine)
1 cup leftover vegetables
1/2 cup leftover meat, in cubes, (or tofu)
2 lightly poached eggs (optional)
2 green onions, sliced thin
sriracha to taste

In a saucepan, bring the stock to a boil; remove from heat, then stir in the miso soup (remember miso shouldn’t be cooked).  In two very large serving bowls, divide the rice, vegetables, meat and poached egg. If the rice and vegetables were not hot, warm up in the microwave. Pour half of the soup mixture over the rice mixture, add sriracha hot sauce to taste and sprinkle with a small handful of green onions.

shared at $5 Dinners,  Pennywise Platter, Ultimate Recipe Swap, and Tempt My Tummy Tuesday