Spice up your boring ramen with this comforting miso soup recipe! Highly customizable, this soup is a favorite of mine when I have a bunch of random veggies lying around. It’s easy, quick, and so so delicious! I chose South River Three-Year Barkley Miso, which comes to City Feed from Conway, MA. It’s dark, robust, and very tasty!
Ingredients:
1 1/2 T miso
2 c water
1 t ginger
One serving vermicelli or ramen noodles
1 t soy sauce
Chili paste
Sesame oil
Veggies of choice: carrots, bell pepper, spring onion, mushrooms, cabbage, etc.
Optional add ins or substitutes: fresh garlic, tofu, sriracha, chicken, spinach, etc.
Bring water to a boil and add miso paste. If you’re using hard veggies like carrots or cauliflower, add to the water and simmer until soft. Add ginger, then noodles. Remove from heat and cover until noodles are cooked (about 5 minutes). Place noodles and all the precooked veggies and proteins in a bowl, then ladle the broth to cover. Add toppings such as chili paste, sesame oil, sriracha, chopped peanuts, green onions, etc.
Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week! Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!
