I know I said I would stay away from unusual ingredients, but miso paste is something really useful to have in your fridge. You can find it in many grocery stores these days, and it keeps forever (I think it does, anyway!). It can enhance a wide range of dishes but is especially good for adding to soups. Just a little of it will improve the soup without being a noticeable flavor. It comes in a small tub and in several varieties. My favorite is the “Sweet White” variety, as it’s a little mellower in flavor. You can substitute any variety, of course. It’s all a matter of preference.
This is a super easy soup that I like to have for lunch sometimes. I know it’s summer now so soup for lunch isn’t always the best choice, but I still like it on days that aren’t too hot and when I have some beet greens in my fridge I want to use up (like today).
This is a one-person portion but can easily be doubled, tripled, etc., as needed.
Also – it’s really hard to make a brownish soup look attractive in a picture, but believe me, this tastes better than my photo promises!
Miso Soup with Greens
Wash a handful of crimini mushrooms (baby bellas), and cut them into bite sized pieces. Steam them: put them in a covered pot with about a tablespoon of water and put them over medium/high heat. Let them cook for 4 or 5 minutes. That initial bit of water will get them going and once they start to soften up, they’ll release their own juices which will continue to steam them.
Add to the pot and whisk together:
1 cup water or vegetable broth
1 tablespoon miso paste
1 ½ teaspoons soy sauce
Heat this over medium/high heat until it is almost boiling, then add:
½ cup or so (a generous handful) of beet greens or another hearty green, chopped fairly small
Stir the greens into the broth then turn off the heat and let it sit for 3 or 4 minutes until the greens are wilted.