LEFTOVERS MISO SOUP
This hearty soup is a fun way to turn last night’s dinner into something new and exciting for today! Throw in your leftover meats like salmon, chicken or turkey, and winter veg like potatoes, carrots, squash and sweet potatoes. All those tastes and textures make every bite different and everybody blends beautifully into the rich miso broth!
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LEFTOVERS MISO SOUP
A hearty fall/winter miso soup made from leftovers!
Ingredients
Scale
ESSENTIALS
- medium-sized onion
- 4–5 cloves of garlic
- water
- miso
- oil
- soy sauce or Bragg’s
- lime
LEFTOVER OPTIONS
- barley and rice (not too much or it will soak up all the broth!)
- carrots and parsnips
- chicken and turkey
- corn
- peas
- potatoes, squash, sweet potatoes and yams (not mashed!)
- salmon
- etc.
Instructions
PREP
- Chop salmon, chicken or turkey, and roast potatoes, carrots, squash, sweet potatoes, etc, into bite-sized chunks.
- Slice your onion in half.
- Dice garlic.
COOK
- Boil a kettle of water and let it cool a little.
- Whisk a good-sized glob of miso into a good splash of warm water in a bowl (miso will be damaged if water is too hot!).
- Burn the onion halves cut side down directly on the element or burner until nicely singed. Let them cool a little then dice them.
- Fry onions and garlic in a good splash of oil, in a deep pot on medium heat.
- When onions soften, add salmon, chicken or turkey; and potatoes, squash, sweet potatoes, corn, etc (if they’re pretty soft already, throw them in toward the end- especially rice, peas and carrots!).
- Pour in some hot water from the kettle and simmer ’til everybody’s hot throughout.
- Turn off the heat let it cool a little.
- Stir in miso and a splash of soy sauce.
- Add a squeeze of lime to brighten your soup up a bit.
- Reheat, but don’t boil!
