+SF +GF +QP
One pot chock-full of fresh vegetables and a heavy dose of miso paste is all that’s needed to whip up a soup that cooks in about 15 minutes—a scrumptious soup that comes together quicker than it takes to watch an episode on Netflix. —MR
SERVES 4
8 cups (1.9 L) water
3–4 tbsp (54–72 g) white miso paste
2 zucchini, cut into thin circles
1 head broccolini or ½ head broccoli, chopped
2 cloves garlic, roughly chopped
1 tsp red pepper flakes
1 cup (75 g) thinly sliced mushrooms
3 heads bok choy, chopped
½ (10-oz [285-g]) package soba noodles (I like the buckwheat version)
1 cup (150 g) snap peas, cut in half
Handful fresh cilantro
3 green onions, roughly chopped
Sprinkle of sea salt, to taste
In a large cooking pot over high heat, mix the water and miso paste together, and bring to a boil. Stir well until the miso has dissolved. Once the water is boiling, lower the heat to medium and add the zucchini, broccolini, garlic and red pepper flakes, and cook for 10 minutes. Then toss in the remaining ingredients—mushrooms, bok choy, soba noodles and snap peas, and cook for 5 more minutes, or until the veggies are tender and the soba noodles are cooked through. Top with fresh cilantro, sliced green onions and salt. Serve in bowls and enjoy!