Carrot & Rice Miso Soup

Carrot & Rice Miso Soup is a cross between a porridge and a vegetable soup. Soupy Rice is also a fitting name. But not such a good recipe title.

I did come across a Chinese rice porridge recipe years ago (don't remember where) that translated to Soupy Rice. I had more rice than money and was looking for a cheap but tasty rice recipe. Soupy Rice checked those boxes.

More money, more veg. Well, not much more money. Carrots and onions are easier on the wallet than most in the produce section. Fresh or frozen, spinach is no slouch.

The red (aka) miso isn't essential. Leave it out if you don't have it. Hunt it down if you want a serious flavor (umami) boost.

Text and Photo by Jac Kyles Baker

Makes 1 serving

Ingredients

1/2 cup thinly sliced carrots

1/4 cooked white rice

2 tsp vegetable or olive oil

1 handful of fresh, torn spinach

1 small onion, thinly sliced

1 cup chicken or vegetable broth

2 tsp red miso paste

salt and pepper to taste

Preparation

Place sliced carrots and onions in a microwave safe bowl and cover. Cook on HIGH for 2 minutes. Carefully remove bowl. Mindful of the steam, carefully remove the lid.

Coat carrots and onions with oil and salt to taste.* Microwave, uncovered, on for 30 seconds HIGH. Carefully remove bowl. Using a fork, test vegetables for tenderness.

In the same bowl, layer spinach and mushrooms over carrots and onions. Cover bowl and microwave for 1 minute, or until spinach wilts.

Carefully remove bowl, add chicken or vegetable broth to vegetables. Stir and return to microwave to cook on HIGH for 1 minute.

Carefully remove bowl and stir in red miso paste. Microwave on HIGH for 1 minute or until soup is hot.

Carefully remove bowl and serve.

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