Mushroom Miso Soup

I don’t know about you, but I thought spring was supposed to be warm! I mean, I realize that this is Ohio, but going from 82 to 28 in a week is just plain torture. As a result of this flip-flop weather (and I don’t mean sunny with sandals) I have come down with some sort of gross nasal crud. To warm up and fight this icky drippy nose, this Mushroom Miso Soup is just perfect. Check it out if you too are mad at the weather and trying to decide whether to unpack the shorts or just live in a sweater forever….

The best part about this soup is that it comes together in seconds. Because, let’s be honest, no one feels like making anything complicated when they’re sick. Plus, it’s the last week of school and exams, presentations, and papers are consuming my life!

I combined a few different recipes for miso soups I’ve seen on the web including this one that used lemon and ginger in the soup. The addition of these two cleansing ingredients makes this soup a powerhouse for kicking the crud! Oh, and it makes the souuuuper (see what I did there…) delicious!

DSC_0464

Making this only takes about 20 minutes, perfect if you’re under the weather or just need a little warm up! Try it today to soothe your cold weather frustrations!

Print
Mushroom Miso Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2 servings

Serving Size: 2 cups

The perfect comforting soup if you're feeling under the weather or are trying to warm up while waiting for spring!!

Ingredients

  • 4-5 Tbs organic white miso
  • 4 cups water
  • 1 Tbs freshly grated ginger root
  • 1 Tbs low-sodium tamari or soy sauce
  • 1 tsp toasted sesame oil
  • Juice of one lemon, 3-4 Tbs
  • 8 oz. baby ‘bella mushrooms, thinly sliced
  • 4 sheets of nori (dried seaweed), sliced into strips (optional)
  • ½ block extra-firm tofu (optional)
  • 1 Tbs sesame seeds
  • 3 green onions, green parts only, sliced lengthwise

Instructions

  1. Add water and miso to a small pot and heat over medium or medium-high heat.
  2. Add remaining ingredients through tofu, if using, and heat for 10-15 minutes.
  3. Meanwhile, toast the sesame seeds in a DRY pan, watching carefully, until lightly toasted.
  4. Divide the soup between two bowls and top with sesame seeds and green onion.

Notes

The miso and ginger may settle to the bottom of the pot or bowls while you make this. Whisking it gently mixes everything back together and ensures you get a spoonful of goodness each time.

http://areyoukitchenme.com/mushroom-miso-soup/

Veggie Spring Rolls

Happy Monday everyone!  I feel like I start every blog post whining about how little time I’ve had to blog and how it’s been forever since I posted a recipe… But truly my life has been completely consumed by school, the new house, and the fact that it’s FINALLY warm enough to go outside!  *raises hands to the heavens* So here’s a quick post about a surprisingly quick recipe for Veggie Spring Rolls that you’re going to absolutely love.

Spring rolls are so elegant.  They’re thin and somewhat see-through and delicate and beautiful.  They’re carefully rolled and crafted with care.  They must be hard to make….. right? Wrong!! These Veggie Spring Rolls are shockingly easy and SO delicious!

DSC_0421

Want to know the secret to making this dish even easier??  Ok, ok fine I’ll tell you.  I used a vegetable julienne peeler. It’s like a regular peeled except that it cuts the peels into thin strips (check out the one I use in the picture above). Because, let’s be honest, ain’t NOBODY got time for julienning carrots…. You just peel the veggies, set them in the rice paper wraps, and roll that s*&! up!  They won’t be perfect (at least mine weren’t…) but they will be beautiful and you will want to stuff them all in your face hole.

Quick note on rice paper sheets:  These were shockingly easy to find!  I found them in the Asian section at our local Giant Eagle but if you don’t have any success at your regular grocery store, international supermarkets are all over the place these days and will surely have them on the shelves.

DSC_0430

DSC_0438

Now GO! Get outside! Sit in the sun and enjoy these crisp, delicate beauties- you won’t regret it!

DSC_0446

Print
Veggie Spring Rolls

Prep Time: 20 minutes

Yield: 8 rolls

Serving Size: 1 roll

Cool, refreshing veggies rolled up in thin sheets of rice paper make the perfect spring or summer appetizer, lunch, or dinner! Don't be intimated- they're a cinch to master and totally worth the effort!

Ingredients

  • 8 rice paper sheets
  • 1 zucchini or cucumber
  • 2 carrots
  • 1 bunch of green onions (scallions)
  • 1/2 cup alfafa sprouts
  • 1 cup button mushrooms
  • 1 bunch fresh cilantro
  • 1 package extra firm tofu, drained and pressed
  • Soy sauce or peanut sauce, for dipping

Instructions

  1. Prepare vegetables: using the green parts only, slice the green onions into strips; julienne (by hand, with a peeler, or on a mandolin) the carrots and zucchini; thinly slice the mushrooms; and cut the tofu into 1/4 inch strips.
  2. Prepare workstation: on the counter, spread a slightly damp towel out, this is where the rolls will be made; assemble all filling ingredients for easy access; and fill a plate or large bowel with warm water.
  3. One at a time, dip the rice paper sheets in the warm water and lay on the damp towel
  4. Fill the sheet with 2-3 pieces of tofu, a portion of each of the vegetables, and a few pieces of cilantro.
  5. Carefully fold the left and right sides of the roll in toward the middle, then roll the paper around the veggies, moving away from your body. (It is helpful to use your pinky fingers here to keep the sides tucked in as you roll.) Repeat with remaining sheets.
  6. Be sure all edges are sealed, dipping your finger in water and smoothing them out if necessary.
  7. Serve immediately with soy sauce or this peanut dipping sauce. Keeps in the fridge for 1-2 days.
http://areyoukitchenme.com/veggie-spring-rolls/

 

Spinach Soup

Oh man, this soup you guys. Oh man

This dish never should have happened. But WOAH am I happy that it did. We had plentyyyy of leftovers in the fridge. In fact, I deliberately made a huge casserole on Sunday so that I could focus on schoolwork and buckle down all week before midterms. Focus… HA. Who was I kidding? Of course, I got bored and needed a study break. And of course, I was hungry. It’s pretty much a constant state.

Spinach Soup 4

Lucky for me, we had a plethora of yummy greens in the fridge.

Spinach Soup 3

Even though we had tons of greens, I didn’t want a salad. I mean, give me a break, it was single digits out!! I knew I wanted a soup but I also knew I shouldn’t waste too much time… That meant no standing in front of the stove for an hour simmering, stirring, simmering, stirring… No one likes doing that anyways. The good news about this Super Greens Spinach Soup is that it comes together in a flash! Seriously, start to finish it probably took me 20 minutes. And I’m not exactly a speedy cook. Oh, and I won’t judge you if you want to use one of those “steam-in-bag” pre-cut bags of broccoli for this… Because buying, chopping, and steaming whole broccoli is great, but during exams ain’t nobody got time fo’ that.

Spinach Soup 2

With all the green, vibrant veggies yet warm, comforting nature of this soup, it’s a complete win-win! Try it tonight!

Print
Spinach Soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 3-4 Servings

This warm, comforting soup comes together in a flash but is packed with bright, fresh greens! The perfect soup to keep you warm while loading up on veggies!

Ingredients

  • ½ yellow onion
  • 3 celery stalks
  • 3-4 cups broccoli florets
  • 3-4 cups spinach
  • 1 avocado
  • ½ green apple
  • ¼ cup cilantro
  • 2 cups water
  • 3 cloves roasted garlic
  • 1 tsp salt
  • ½ tsp pepper
  • Optional: Cashew cream, sour cream, or Greek yogurt for serving

Instructions

  1. Roughly chop the celery and onion and add to a sauté pan over medium heat. Sautee for 5-6 minutes, just until they are translucent and sweating. Add spinach and toss until lightly wilted, no more than 1 or 2 minutes.
  2. Meanwhile, steam broccoli for 3 minutes just until tender.
  3. Add warm veggies to blender with broccoli, flesh from the avocado, chopped apple (leave skin on), cilantro, garlic, and 1 cup of water. Blend until smooth.
  4. Add remaining water until soup reaches desired consistency.
  5. Add salt and pepper gradually, testing for flavor.
  6. Optional: Add soup to a pot and heat gently until warm.

Notes

If you don’t have any roasted garlic on hand, you can sauté some raw, chopped garlic with the onions and celery. If you are interested in a raw diet, this soup can be made by just adding all of the raw veggies to a blender and serving chilled.

http://areyoukitchenme.com/spinach-soup/

1 2 3