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Spicy Miso Soup with Vegetables

by Becca Camacho

Serves 4

1 head of broccoli florets
½ medium sized carrot, cut into skinny planks
1 small shallot, sliced thinly
1 small bok choy, stalks cut into thumb sized pieces and the large leaves cut in half
3 garlic cloves, sliced thinly
3 tablespoons freshly grated ginger
8 cups of vegetable broth
5 tablespoons of white miso paste
1 tablespoon sriracha or to taste

Bring a pot of salted water to boil and quickly blanch the broccoli through the bok choy. To blanch, you lower the vegetables in the water quickly and leave them for about 20 seconds. Remove with a slotted spoon and set aside.

Drain the liquid from the pot and add the garlic, ginger and broth. Bring to a boil and simmer for 5 minutes. Ladle a cup of broth into a separate bowl then whisk in the miso paste until you’ve created a slurry. Add that mixture into the pot and let it heat through. Add in the sriracha (a little at a time) until it it to the level of heat that you like.

Divide the vegetables between 4 large bowls and add the broth. Enjoy!