Homemade Miso Veggie Soup | One Pot Meals

fullsizerender#Miso #Veggie #Soup  as seen on IG: @APescatarianCamper
:: > Add Scallops or Fish for #Pescaterian Version

#healthful #veganoptions #comfortfood #ontheRoad #onepotmeals

——–> 2quart yield | 521 calories whole batch /4 servings  = 130 calories per serving

Recipe || Directions

CoconutOil 2Tbs (cal 234)
Onion 1/2 cup (cal 23)
Mushrooms 4pcs (cal 20)

Garlic 1tsp (cal 4)
Ginger 1 tsp (cal 2)
Sherry 1/2 C (cal 34)
SoySauce 1/2 C (cal 53)
Worcestershire sauce 1tsp (cal 5)

Carrots 1 med (cal 25)
Hot Water, about 4 cups

Green Beans 1/2 C (cal 15)
Broccoli 1/2 C (cal 16)
Cauliflower 1/2 C (cal 13)
Zucchini 1 Sm (cal 20)
Asparagus 6 stalks (cal 18)
Power Greens or Spinach 1/2 C (cal 15)
Miso Paste Soup Package — 1/2 of Base, all dry garnish (cal 24)

Optional “Additions”
1/4 pkg  Fresh Rice Noodles ( cal 40 )
3 large thawed scallops or handful of fish, each serving (cal est 50)

Directions:
Sauté mushrooms & onion in cook pot.
Add desired seasonings (we like TJ’s 21 Seasonings and  Chinese 5 Spice powder), along with sauces, garlic and ginger & cook for just a minute.

Add carrots and water to cover, boil  for 3-5 minutes.

Add other veggies & if you like scallops, saving zucchini & dry miso soup garnish for last… Add hot water as needed, everything should be free to move around in the boiling water! Cook veggies another 3-5 minutes, if you’ve out in scallops make it 6-9 minutes.

Add zucchini and dry soup garnish package, turn off heat & let sit for 3-5 minutes.

Add fresh rice noodles if you like, at serving. MMM, warm and soothing.

#Enjoy || #healthy #cozy #onepotcooking #homecooked #vegitarian (just skip the fish & buy Vegan Worcestershire)  #comfortfood

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