Farmers’ Market Miso Soup



When I’m feeling under the weather, the first thing I want is a big bowl of soup. My mother’s go-to recipe would be classic chicken soup, but mine is miso soup — I always have the ingredients on hand, as it is an extremely variable soup to begin with. You can add just about any vegetables to the pot, and the miso paste is so flavorful that water will do quite well in place of a broth.

For this particular batch of miso soup, I was blessed with a bounty of ingredients fresh from this morning’s farmers’ market. Spring onions are out in full force — the bulbs are about two inches in diameter and they’re tender and quick-cooking. Thumbelina carrots were too cute to refuse — looking like squashed versions of regular carrots, they are sweet and flavorful. Tree oyster mushrooms were small and delicate, looking especially fresh and perky. Finally, I grabbed a bunch of radishes, knowing that their leafy tops wouldn’t go to waste.

As I said before, you can use just about any vegetables you want. If you’re not in possession of, say, thumbelina carrots, use regular carrots instead. Crimini or shitake mushrooms work just as well as oyster mushrooms. Spinach would do well in place of the radish greens. Substitute away, and make a bowl with your own favorite veggies!

Farmers’ Market Miso Soup

serves 2

1 Tbsp. olive oil
1 spring onion, halved lengthwise and sliced thinly (reserve some of green tops for garnish)
2 thumbelina carrots, peeled and sliced into half moons
1 large handful (about a cup) tree oyster mushrooms
1 Tbsp. white miso paste
1 1/2 C. water
1/8 tsp. toasted sesame oil
1 bunch radish greens, washed and dried

1. Heat the olive oil over medium in a small (2 qt.) saucepan.

2. Add the spring onion, carrots, and tree oyster mushrooms, sauteing for a few minutes until the onions are
softened and the mushrooms are wilted.

3. Add the miso paste and water to the pot, stirring until the paste is dissolved.

4. Bring soup up to a simmer, then turn off heat and add the sesame oil and radish greens, stirring until the greens wilt.

5. Ladle into bowls and garnish with a sprinkling of spring onion tops.