Meatless Monday: Loaded Miso Soup

Meatless Monday: Loaded Miso Soup

My mother in law saved me an article from The New York Times Magazine titled "No Meat, No Dairy, No Problem: Going semi-vegan: A resolution with no downside" (January1, 2012).   The author Mark Bittman explains this way of eating is not a diet or a gimmick, but a path. The recipes ranged from Bean Burger to Fried Rice, but my husband gravitated toward the Loaded Miso Soup recipe. 

Whole Foods carried all the ingredients and after two separate trips I was prepared to begin. It was simple to prepare, but surprisingly the recipe was not all I hoped it to be. All the vegetables, especially shitakes and turnips, in the soup were delicious, but the broth seemed somewhat bland if not salty.  My kids were not interested in even tasting the hearty clear broth stew, although my sister and dad raved that it was perfect for a healthy, winter lunch.

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Even though the recipe was not one I most likely will cook again.  It did give me confidence in preparing soups and I'm thankful I tried something new.  Lately I've noticed how much healthier my body feels when I eat clean, vegetable heavy meals. 

What are you eating for Meatless Monday? 

 

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  • We love miso soup, the more veggies, the better and yours looks delicious--so perfect for a cold, gloomy day. For our MM tonight we're having quinoa with pesto, white beans, roasted tomatoes, and toasted pine nuts.

    Have you seen Bittman's How to Cook Everything Vegetarian? Or Deborah Madison's Vegetarian Cooking for Everyone? I'm not a vegetarian (our philosophy is more like meat=condiment), but I rely on those books for fresh ideas for my veggies.

  • Thanks for commenting, Bob. I'm going to look for the vegetarian books you suggested. I love your philosphy of meat=condiment.

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