Miso Soup for the Vegan Soul

Brrr! It is finally starting to get cold here and we are loving it! At night it drops down into the 40s and 50s and during the day it is brisk and sunny and usually in the 70s. Winter here in Saudi Arabia is glorious and we have been spending as much time as possible outside enjoying this rare respite from the usually ferocious heat.

And when it gets cold outside what does every vegan want? A bowl of soup, of course!

I wish I could invite you all over for a steaming bowl of this simple yet delectable soup. Its flavors are subtle, but perfectly married to create an absolute symphony of YUM in your mouth. I haven’t had soup this good in a long time.

Whereas I usually prefer spicier, bolder flavors, when I created this soup I was craving something simple and soothing, a hearty dinner to enjoy after a long and fun day spent playing outside. The miso swirled into the broth infuses this soup with a very authentic ‘chicken’ flavor while the leeks and green onions impart a buttery, onion taste to every bite. This is one of my favorites, I hope you make it and love it!

Ingredients

½ lb of farfalle noodles boiled separately according to package directions, drained and set aside (feel free to use more traditional buckwheat soba noodles, we just don’t get those here!)

1 bunch of leeks, chopped

3 cloves garlic, diced fine

5 liters of water

4 carrots, chopped

1 large bunch of chard, chopped

1 can of chickpeas, drained and rinsed

½ cup of white miso

Green onions for garnish

Recipe

- Boil the farfalle pasta by itself according to directions, drain and set aside

- In a large soup pot in a drizzle of olive oil, saute the leeks and garlic with salt and pepper for about 10 minutes

- Add in 5 litres of water, and the carrots, and bring to a simmer and cook until the carrots are soft, about 15 minutes

- Add in the large bunch of chard and the can of chickpeas

- Remove 1 cup of the simmering broth and whisk the miso into it, combining completely

- Add the  miso/water mixture back into the soup pot and stir everything to make sure the miso is dissolved throughout the broth

- Serve topped with green onions

I served mine with a side of vegetable spring rolls drizzled with sweet and sour sauce, and steamed broccoli.

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