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Miso Vegetable Soup

Looking for a little more tranquility in your kitchen? Try this recipe to help you slow down and be more mindful while you cook.

By Suzanne Boothby

Zen Master Thich Nhat Hanh sums up Zen practice with these few words: “Smile, breathe, and go slowly.”

In our busy lives, it's not uncommon to rush when preparing (and eating) a meal. But miso loses healthful enzymes and its aroma when boiled, so rushing is not the best strategy. Warming the soup slowly and gently requires mindful attention, which is the perfect opportunity to take Thich Nhat Hanh's advice.

Smile, breathe, and go slowly when preparing and eating this soup. Notice how you feel and how the soup tastes when you slow down and cook with intention.

Prep Time:
15 min
|
Cook Time:
20 min

Makes 4–6 Servings

Ingredients

  • 1/2 head of broccoli, chopped

  • 1/4 head of red cabbage, chopped

  • 1 red pepper, chopped

  • 2 scallions, sliced

  • 1/2 block extra-firm tofu, diced

  • 4 cups of vegetable broth (or water) 

  • 3 tablespoons miso (try red, yellow, or white) 

Directions

  1. Spend time mindfully chopping the vegetables and tofu for the soup.

  2. Heat the vegetable broth (or water) in a soup pot over medium-high heat. Once warm, ladle about 1 cup into a small bowl and whisk in the miso.

  3. Add broccoli, cabbage, and pepper to the soup pot and let the vegetables simmer for about 10 minutes.

  4. Then add the miso back to the broth, along with the scallions and tofu. Cook on low for another minute or two.

  5. Remove the pot from the heat and ladle the soup into bowls to serve.


    © 2015 Omega Institute for Holistic Studies

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