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I love Miso Soup, but recently learned that at many restaurants it’s not gluten free (if you’re celiac, make sure you ask!). So out of a desire to enjoy it I started making it at home and now I love making this easy, quick soup for a yummy dinner!

Miso soup:
  • 1t sesame oil
  • 4 green onion, chopped
  • 3-4T miso paste (to taste)
  • approx 1L chicken broth (tetra pack)
  • 1-2C broccoli, cauliflower and carrots (or more)

In a saucepan on medium heat sauté the green onions. Once fragrant add the miso paste and then the broth and whisk together. Allow to come to a boil, then add the veggies and cook to tender crisp. You could also add in some protein of choice (tofu, chicken, shrimp) to make it a lovely meal in a bowl!

Salad rolls:

You can put anything in these! The house fave at the moment is chicken, grated carrots, cucumber and peppers. To prep the wraps place in a shallow saucepan with warm water for a few seconds then pull out and lay on a flat surface (dampen your surface first if you can. Load them up (be careful not to overload) and carefully pull up the edges from both sides into the middle, then from one of the remaining free edges roll them together and gently “stuff” the ingredients in as you go (like a burrito)! #easypeasy

Miso-maple tahini dip:
  • 2T miso paste
  • 2T tahini
  • 1T maple syrup
  • 2T rice wine vinegar
  • 1T Bragg or soy sauce

Mix and add water to desired thickness.

This is Chase’s favourite meal and I love it because it’s loaded with veggies and healthy ingredients! Enjoy!

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