Love the creamy richness of clam chowder without the clams? This quick sweet and savory soup is a great way to use leftover corn on the cob and get your kids to eat their vegetables, protein and whole grains.
Creamy tahini and white miso broth combined with the juice of cooked tomatoes and the sweetness of fresh corn makes this soup rich and comforting. Makes 2-3 bigger bowls of soup 1/4 cup white or yellow onion chopped Kernels cut off 2 ears of lightly boiled corn 1/2 cup of brown rice (optional) 1/2 green bell pepper chopped 6 - 10 green beans diced 1 large ripe tomato diced 2 Tbsp white miso 2 Tbsp tahini 2 cups hot water sea salt to taste sprinkle of roasted peanuts (optional) Fry onion in a dash of olive oil or enough water to cover the bottom
This is a great recipe for finishing up leftover sticky rice. Chickpeas pop in your mouth, the simple miso broth is satisfying and the parsley adds beautiful contrast and everyone is happy. 2 cups of cooked black sticky rice1/2 cup chopped carrots1/2 cup of cooked chickpeas1 Tbsp white miso1 Tbsp brown misoChopped parsley for garnishCombine the sticky rice, carrots and chickpeas in a pot and add just enough water to cover.Bring to a boil and reduce to medium heat.Remove a teacup of the water from the pot and dissolve the miso. Whisk it or mash it with a fork until the chunks are gone. Turn
This is a great way to use leftover cooked brown rice. My husband grew up macrobiotic, and miso soup is one of his favorite healthy breakfasts. This is the best soup for colds, too. Miso has healing properties if it is not boiled. 15 min. Serves 2 tags: gluten-free, vegan, vegetarian, whole food plant-based, macrobiotic, oil-free Ingredients 1-2 cups cooked brown rice (short grain is my favorite) 3 cups of water ½ onion coarsely chopped 1 tsp ginger coarsely chopped 1 Tbsp dried seaweed that is good in soup (alaria, kelp, shredded nori, etc) 3 dried shitake mushrooms 1 coarsely chopped carrot ½ tsp