Veggies and Quinoa Miso Soup

Veggies and Quinoa Miso Soup
Prep time: 10 minutes
Cook time: 35 minutes

I love going to Japanese restaurants and getting miso soup – it is so comforting! However, a cup of traditional miso soup isn’t enough for a whole meal. I wanted to come up with a miso soup recipe that you can have for a meal – I did that with including a bunch of veggies and quinoa. This turned into a healthy, comforting, and delicious meal!

Ingredients:

• 1 T olive oil
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 cloves of garlic minced
• 8 cups of water
• 1/3 cup of white miso paste
• ¼ cup quinoa uncooked
• ¾ cup scallions chopped
• 2 cups chopped spinach
• 7 oz tofu cut in small cubes

Directions:

1. In a Dutch oven or stock pot, with the olive oil, over medium heat, sauté carrots and celery for 5 minutes.
2. Then add garlic and sauté for 2 more minutes.
3. Add water to the pot and then stir.
4. Then add the miso to the pot and stir for 1-2 minutes until miso has melted in with the liquid.
5. Add the quinoa, cover the pot with a lid, and cook for 15 minutes.
6. Uncover the pot and add scallions, spinach and tofu and cook (uncovered) for another 10 minutes.

Notes:

If you are not serving the soup right away, but want to keep the soup warm, turn the burner down to low heat.