Pick-Your-Grain Miso Soup

Step back in time with our nostalgic Pick-Your-Grain Miso Soup, a cherished favorite from Tami’s macrobiotic days in the 1980s. Embracing the comforting essence of miso soup for breakfast once again, this recipe brings back cherished memories and flavors. The key to its success lies in making your own broth, ensuring a depth of taste that will transport you to a world of wholesome goodness. Additionally, this soup is gluten-free, and you have the freedom to choose your preferred grain for a personalized touch.

YIELD: This heartwarming and nourishing Pick-Your-Grain Miso Soup yields 6 to 8 servings

INGREDIENTS:

For Homemade Broth:

• Bag of frozen vegetable scraps (see Recipe Note)
• 8 cups (2 L) water
• 1/4 cup (60 ml) white wine or additional broth
• 2 tablespoons (30 ml) tamari
• 6 cloves garlic, mashed
• 1-inch (2.5 cm) piece of ginger, roughly chopped
• A few dried porcini mushrooms (optional)
• Handful of fresh parsley (on stems) or 1 tablespoon (4 g) dried parsley
• Half handful of fresh thyme (on stems) or 2 teaspoons (3 g) dried thyme
• 1/2 stem of fresh rosemary or 1/4 teaspoon dried rosemary
• 2 dried bay leaves
• 1 teaspoon white peppercorns
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste

For Each Serving of Miso Soup:

• 1 cup (235 ml) homemade broth
• 3 tablespoons (27 grams, weight will vary) prepared grain of choice
• 1 teaspoon savory miso, such as South River Red Pepper and Garlic Miso
• Minced scallions, for garnish

INSTRUCTIONS:

For Homemade Broth:

1. In a large soup pot, combine all the ingredients listed for the homemade broth.
2. Bring the mixture to a boil, then cover and reduce the heat to a gentle simmer.
3. Allow the broth to simmer for 1 1/2 hours, allowing the flavors to meld together beautifully.
4. Let the broth cool slightly, then strain it into a large bowl to remove the vegetables and herbs.
5. Divide the broth into containers for storage and refrigerate it airtight for up to 1 week or freeze for up to 3 months.

For Each Serving of Miso Soup:

1. In a small saucepan, heat 1 cup of the homemade broth along with 3 tablespoons of your chosen prepared grain over high heat.
2. Bring the mixture to a boil, then turn off the heat.
3. Stir in 1 teaspoon of savory miso, such as South River Red Pepper and Garlic Miso, until it dissolves completely, infusing the soup with its rich flavor.
4. Garnish the serving with minced scallions for an added burst of freshness.

This recipe is perfect for sharing with loved ones or storing for later enjoyment. Get creative by selecting your favorite grain and savor the comfort of this timeless classic with its captivating homemade broth that elevates it to new heights of taste and satisfaction.

RECIPE NOTE:

• Tami’s ingenious tip for saving vegetable scraps in a resealable bag in the freezer is a fantastic way to reduce waste and enhance the flavor of the broth. Ideal vegetable scraps include those from the onion family, carrots, and celery, while being cautious not to overpower the broth with too many vegetables from the cabbage family.

Incorporating the essence of tradition and the flexibility of modern taste, the Pick-Your-Grain Miso Soup is a heartwarming dish that brings comfort and nourishment to your table. As you savor each spoonful of this delightful soup, you’ll be transported back to simpler times while savoring the wholesome flavors that come from creating your own homemade broth. Embrace the gluten-free potential and customize your bowl with the grain of your choice, making it a personal and satisfying experience every time. Whether enjoyed for breakfast or any meal of the day, this miso soup is a testament to the joy of savoring natural goodness and relishing in the warmth of homemade comfort. So, gather your cherished vegetable scraps, prepare your favorite grain, and indulge in the time-honored tradition of making your own nourishing miso soup—a taste of the past that remains ever-relevant and cherished in the present.