Miso Pantry Soup
This soup is warming and packed with delicious umami flavoring – best of all, it’s easily adapted to whatever you happen to have on hand. It’s a perfect weekday lunch or quick weeknight meal, especially alongside some almond flour focaccia or gluten free crackers. It’s a flavor bomb that is also full of nutrients and good-for-you ingredients. As always, tweak the seasoning to your preferred taste and enjoy.
You can use any ceramic or metal pot, about 2 quarts in size. I am currently obsessed with Food52.com’s Dansk Kobenstyle 2 quart casserole – it truly does make your food look even more beautiful; but any pot or similar style cooking vessel will do!
I like to use bone broth in this recipe – but you can substitute whichever broth you happen to have on hand (chicken or vegetable) or to your dietary preferences (if vegan/vegetarian). This recipe also calls for the addition of miso paste. Miso is not necessarily gluten free — I like to use Eden Foods Genmai miso. It’s made with brown rice as the base and is a gluten free brand.
Miso Pantry Soup
Servings: 6 servings
Calories: 160kcal
This soup is warming and packed with delicious umami flavoring - best of all, it’s easily adapted to whatever you happen to have on hand. It’s a perfect weekday lunch or quick weeknight meal, especially alongside some almond flour focaccia or gluten free crackers. It’s a flavor bomb that is also full of nutrients and good-for-you ingredients.
Print Recipe
Ingredients
- Extra Virgin Olive Oil
- 1/2 onion white (or yellow), chopped into small pieces
- 4 Carrots peeled and sliced into circles
- 1 small sweet potato peeled, and cut into equivalent sized chunks (as carrots)
- Generous 1 T gluten-free miso paste such as Eden Foods brown rice brand
- 1 16.9 oz container chicken bone broth such as Thrive Market brand
- 1 can black lentils
- salt pepper
- red pepper flakes
Instructions
- Place your pot on a burner set to medium and heat some nice quality extra virgin olive oil (a swirl or two) in the bottom of the cooking vessel.
- Once warm, stir in your chopped onion and let cook down for about 3 minutes; add carrots and sweet potato and cook another 3 minutes or so; you may need to adjust your burner down slightly.
- Next, add your container of bone or other broth, as well as a heaping tablespoon of miso paste. Stir to combine. Turn burner to simmer or low.
- Add your can of black lentils (or whatever legumes you have on hand), as well as salt and pepper to taste. I like to also add some generous pinches of red pepper flakes to give the broth a nice depth of heat. Make sure you use a spoon to taste after each addition to make sure the broth is to your liking. Taste, taste, taste!
- Simmer until vegetables are cooked but still have some bite to them. You can always add some water during this step if you require more broth to vegetable ratio. Remove from heat and serve. This soup will keep in your fridge for up to a week and will also freeze well.
Nutrition
Serving: 1g | Calories: 160kcal
