Soups are one of my favorite things to make to use up anything and everything. With our veggies, protein, and grain all cooked and prepped, this might be the fastest soup you’ve ever made! But don’t worry, it’s not lacking in flavor thanks to some aromatics, tomato paste, and miso paste. If you don’t have protein prepped, it could be as simple as a can of beans or a fried or soft-boiled egg on top. See substitutions section for ideas!
Ingredient Highlight
Miso paste! Miso means “fermented beans” in Japanese and is typically made using fermented soy beans and/or grains. It packs in lots of umami-rich flavor, making it great for dressings, sauces, soups, and marinades. It’s also rich in probiotics, B vitamins, vitamin E, vitamin K, and folate.
Servings 4 People
Cook Time 10 minutes Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- ½ tsp kosher salt
- 2 tbsp tomato paste
- 1 tbsp grated ginger
- 2 cloves garlic, chopped
- 6 cups water
- 3 cups leftover roasted veggies
- 1 cup cooked protein shredded chicken, cooked beans, cooked sausage, or simply top with a fried or soft-boiled egg
- 1 cup cooked rice
- 1 tbsp soy sauce or tamari
- ¼ cup mellow white miso paste
- 1 tbsp lemon juice
Instructions
- In a large pot over medium heat, add the oil, onion, and salt and cook until softened, stirring occasionally, about 3 minutes.
- Stir in the tomato paste, ginger, and garlic, and cook, stirring often, for about 1 minute.
- Stir in the water, veggies, protein, rice, and soy sauce. Increase the heat to high and bring it up until you start to see little bubbles (we just want to warm everything up). Turn off the heat and transfer 1 cup of liquid to a medium bowl. Add the miso and use a fork to mix/mash until the miso is mostly dissolved. Pour back into the soup and stir in the lemon juice.
- You can eat as is or top with sriracha, fresh cilantro or scallions, and/or a soft-boiled or fried egg.
Items you can prep ahead (optional)
- Chop 1 onion and 2 cloves garlic
- Grate 1 tbsp ginger
Substitutions:
- Don’t have miso paste? You can skip it and add 1-2 tablespoons more soy sauce. You could try substituting with tahini to thicken (whisking the tahini in a bowl with the hot water and stirring it in), but you’ll still want to add some more soy sauce.
- Instead of rice, you could add cooked noodles, to serve.
- If no protein is prepped, you could fry up or soft-boil some eggs (keep that yolk runny!), add in a can of beans, or add some ground chicken or turkey. Just cook the ground meat in the oil into small chunks until cooked through, then transfer to a plate and follow the recipe as is. Stir the meat back in at the end.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers on the stove or in the microwave until warmed through. Top with fresh herbs and a soft-boiled egg. Add a drizzle of sriracha for some heat.
- Serve with a piece of crusty bread for dunking.
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