Hearty Vegetable Miso Soup
1 tsp. extra virgin olive oil
2 Tbsp. onion, finely chopped
1 tsp. garlic, finely chopped
1 small carrot, cut in diagonal slices
1 small celery stalk, cut in in diagonal slices
½ tsp. peeled and finely grated ginger
2 C. water
¼ C. broccoli florets
2 Tbsp. chopped fresh green beans
1/4 C. bok choy, cut in 1″ pieces
¼ t. sesame oil
1 Tbsp. sliced green onion
1 Tbsp. miso paste mixed with 2 T. hot water (I found Miso paste in the refrigerated natural section of my grocery store)
In a medium-sized pot, heat olive oil over medium heat. Add onion, garlic, ginger, carrot, and celery and saute for 5 minutes until fragrant. Add water and simmer on low for 20 minutes until veggies are tender. Add broccoli, beans, and bok choy. Stir and simmer until tender but not overcooked; broccoli and beans should remain crisp. Remove from heat and add sesame oil, green onion, and miso mixture. This makes ONE serving, so I usually double/triple it and save the leftovers for another meal.
