Miso Vegetable Soup
with leftover wonton ‘noodles’ / carrots / coleslaw mix / soft boiled egg

Name: Miso Vegetable Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 oz Carrots, sliced; 1 Onions, medium, diced; 2 tsp Ginger, grated; 2 cloves Garlic, chopped; 12 oz Zucchini, chopped; 4 oz Cabbage, napa or savoy, finely chopped; 1 Tbsp Cilantro leaves, chopped; 1 Tbsp Oil, cooking; 1 Tbsp Miso, any type; 5 cups Stock, any type; 4 Eggs; 12 Wonton wrappers, round or square, thinly sliced (look for these refrigerated near the produce section); 2 tsp Lime juice; 10 oz Edamame, frozen in pods; 1/2 tsp Salt

Active: 30 Total: 30

Original GF Paleo Vegetarian

Savory miso adds rich creaminess to this comforting vegetable soup.
Smarts: To make use of leftover wonton wrappers from Monday's meal, slice them into strips and add them to the soup. They soften quickly, so combine them with the hot soup just before serving. Any pre-cooked noodles will work as a sub.

Ingredients

Metric

Servings:

Miso Vegetable Soup:

Carrots - 8 oz , sliced
Onions, medium - 1 , diced
Ginger - 2 tsp , grated
Garlic - 2 cloves , chopped
Zucchini - 12 oz , chopped
Cabbage, napa or savoy - 4 oz , finely chopped
Cilantro leaves - 1 Tbsp , chopped
Oil, cooking - 1 Tbsp
Miso, any type - 1 Tbsp
Stock, any type - 5 cups
Eggs - 4
Wonton wrappers, round or square - 12 , thinly sliced (look for these refrigerated near the produce section)
Lime juice - 2 tsp

Steamed Edamame:

Edamame, frozen in pods - 10 oz
Salt - 1/2 tsp

Prep

Carrots / Onions / Ginger / Garlic - Prep as directed. Combine carrots and onions in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
Zucchini - Chop zucchini. (Can be done up to 2 days ahead)
Cabbage - Slice cabbage.
Cilantro - Chop cilantro.

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Make

Heat a Dutch oven with cooking oil over medium-high heat. Add carrots and onions to heated oil. Saute until vegetables are starting to soften, 2 to 3 minutes. Add ginger and garlic and a pinch of salt and cook for 1 minute more.
Add miso, stock and zucchini. Bring to a low simmer and simmer for 7 minutes to let flavors come together.
While soup simmers, bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. When cool enough to handle, peel eggs.
Slice wonton wrappers into thin strips (these will be the “noodles” for the soup).
When eggs are nearly finished, add cabbage to soup. Simmer until tender, ~2 minutes more.
Place edamame in a microwave-safe bowl. Cover with a damp paper towel and microwave until heated through, 2 to 3 minutes. Top with salt.
Divide sliced wonton wrappers between serving bowls. Ladle soup over top.
Peel eggs and slice in half and add to each bowl of soup. Top with lime juice and cilantro leaves. Enjoy with edamame on the side.

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