I always try to keep a container of red miso paste in the refrigerator. Slightly sweet and a little smoky, this fermented soy wonder is great in sauces and salad dressings (I’m looking at you, Carrot-Ginger Dressing.) Miso soup is my go-to quick lunch. I skip the traditional dashi broth and use water infused with garlic and ginger. Sliced scallions are a must, and I usually stir in some tender greens at the end. Poach an egg in the broth, and you’ve got a warming breakfast. The best part is that it’s ready in about 5 minutes.
Quick Miso Soup
- 4 cups water
- 1 clove garlic, thinly sliced
- 1 teaspoon grated fresh ginger
- ¼ cup organic red miso paste
- 2 scallions thinly sliced
- a handful of tender greens, like spinach, arugula, or watercress
- pinch red pepper flakes
Bring water, garlic, and grated ginger to a simmer. Add miso paste and stir until dissolved and heated through. (Do not boil or the miso will separate.) Remove from heat and add scallions and greens. Season with pepper flakes.