Soup is always great, too because its flavors become more concentrated as time goes by. I love to eat soups the day after I make them, when the ingredients have had time to marinate and become more rich. There’s nothing better to make you feel at home!
I also love to eat sandwiches and soup together. I like sandwiches by themselves, too, but much more if they’re next to a bowl of soup. There’s something about eating bread and soup together…it’s such a classic combination. I’m going to throw together a sandwich from ingredients that I have on hand, so definitely do the same if you’re into the idea! I didn’t include a recipe for the sandwich because I think it’s a fun thing to play with depending on the ingredients you have at your house and what’s in season near you. For me, it’s early Autumn and I decided to go a little sweet and savory with sliced apple, caramelized onion (reserved from the soup!) and vegan cheese. You need to indulge every now and then, people! 😉
This prompt was interesting because I really had to think about what ingredients I had in my house already. I always keep certain things in my fridge, like miso, onions, etc. I figured miso soup would be a great thing to make since I almost always have the ability to make it! I tried to make my miso soup a tad different than the normal scallion and tofu combo. My grandma taught me to make miso with whatever I had to put in it. If you have daikon, put that in it. Potato? Put that in. Onion? Yup! So, I figured, what’s something cool I can do with onion? Uh, caramelize them! And leeks too? Why not?! =D
This soup recipe is meant to feed approximately 4 people. You can make it stretch if you serve everyone a smaller portion. For a small crowd, though, I’d double the recipe. Plus, leftovers!! ^_^
Caramelized Leek & Onion Miso Soup
Yield: About 4 servings
Free of: Gluten, Nuts, Sugar
- 1/2 onion, thinly sliced
- 3 medium carrots, peeled into ribbons
- 1/3 large leek, thinly sliced
- oil for cooking (I used coconut)
- 4 cups water
- 4 cups dashi (or vegetable stock of choice; I would recommend mushroom!)
- salt, to taste
- 5 Tb white miso
- 1 Tb tamari/shoyu
- 1 vegan sandwich 😉
- Put your liquid (water & dashi/vegetable broth) either in a pot on the stove over low heat or in a slow cooker set to “low”. Continue with the rest of the soup while the liquid heats through.
- In a large pot, heat oil over medium heat. Add your onions, leeks and some salt to taste and sautee until they are translucent, about 4 minutes.
- Turn the heat down to low and let the vegetables caramelize. Stir them occasionally for about 12-15 minutes until they are golden brown and fragrant.
- Add the carrot ribbons and 1/4 cup water to your pot. Turn the heat up to medium-low and stir until the carrots soften, about 3 minutes. This should not take long since the carrots are very thin.
- Add the rest of your water and dashi/vegetable broth mixture to the vegetable pot. Stir everything to incorporate and salt if you need to.
- Add the 3 Tb of miso last, mashing it through a strainer to avoid it clumping up in your soup.
- Serve right away next to a delicious vegan sandwich!
- homemade gluten-free bread
- grape heirloom tomatoes
- sunflower sprouts
- vegan cheese
- thinly sliced gala apples
- reserved caramelized onions from the soup! P=