Fast & Light Soup

After Muay Thai class during the week day, I don’t usually have time or energy to get fancy with dinner – this is a great fast and easy soup that is healthy and filling.

The key ingredient is miso. The process is pretty easy:
- boil water which is slightly less than the final volume of soup you want to consume (ie. if you’re intending to fill a bowl, put in equivalent of 3/4’s of that bowl in volume)
- throw in protein source (i like it cut up in small pieces): tofu, wheat gluten or seitan, or other sources (table 2 gives you vegetarian protein equivalents).
- then I like to have some veg: which during the summer I get either fresh from the Farmer’s Market at Union Square, or from the CSA - and in winter, I just get frozen vegetables (365 brand from Whole foods).
- then after that boils, turn off heat, take the pot off the stove and add miso. Start with a tablespoon and add to taste until you know how much to get to your preferred concentration. I use , South River Miso which has brown rice, barley, azuki bean, chickpea and a bunch of other mixed ingredient misos.

It takes about 20 minutes from walking in the door to sitting down and eating.