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I created a soup, which I adapted from a restaurant called Mana in NYC. I don’t exactly know what they put into their soup but I had to try and recreate it since it was THAT delicious. I call mine the “yum bowl” and you’ll see why once you try it.

1 yellow onion, sliced

2 medium carrots, chopped

1 cup mushrooms

1 bunch kale, chopped

1 cup extra firm tofu, chopped into cubes

1 tbs tamari

1 tbs mirin

6-8 cups water (depending on how much you want to make)

2 tbs miso (I used barley miso)

1 inch of wakame (seaweed found in the Asian section of your supermarket/health food store)

1 package buckwheat soba noodles (gluten free)

1-2 tbs olive oil

Start by sautéing the onions in olive oil until soft. Once they get soft pour in the water, tamari and mirin. Then throw in the veggies and tofu (these are the veggies I chose and had on hand, but you can use anything that you like or have in the fridge) and let simmer on low until soft. While this is simmering bring a separate pot of water to boil and cook the soba noodles until soft and to your liking. While these are both on the stove take out two small bowls. Cut an inch of the wakame and put into one bowl – then immerse it with the liquid from the soup and let it get soft. Then transfer it into the soup pot. In the second bowl take your 2 tbs of miso and put it into the bowl and cover it with soup liquid (same as with the wakame.) Let it break up in the bowl so that it’s not clumpy in your soup. This may take a few minutes but trust me, its better then having clumpy miso soup! Don’t pour this mixture in until the very end when you turn off the soup pot and it’s finished boiling.
Taste the carrots or the hardest veggie that’s in the pot to see if they are soft enough for you. It may take about 20-25 minutes and maybe longer depending on what you’ve put in it. Lastly drain the noodles and throw them into your soup pot and stir everything together. The longer the soup sits in the pot, the more the flavors combine and the yummier it will taste! This will make quite a bit of soup so be prepared for leftovers.

Orange soup

Orange Soup - a mix of the orange veggies

I’m pretty lucky enough to live really close to where I work and have no problem going home for lunch. Today on my lunch break, besides making myself a sandwich I made something else… Orange soup and no it wasn’t the citrus orange that you’re thinking of, but a mélange of the orange veggies. I threw in butternut squash, sweet potato, and carrots and oh man is it delicious!

I made quite a bit so that we can have two bowls for dinner and then save the rest for the week.

I will list the recipe below and fyi it doesn’t take long to chop everything up and throw it into the pot – I had plenty of time to make my sandwich and eat my lunch all in one hour!

1 butternut squash

1 sweet potato

3 carrots (depending on their size – you don’t want them too large)

1 yellow onion

4 cups vegetable broth

4 cups water

1 teaspoon nutmeg to taste

1 teaspoon salt to taste

Start by chopping up the onion and letting it sauté in the bottom of the pot with some olive oil until it becomes clear. While that is sautéing peel the squash, sweet potato and carrots. Then chop up each vegetable into chunks. When the onions are clear and are beginning to brown pour the vegetable broth and water into the pot. Add the veggies and cover on high heat until it boils. Once boiling turn the flame to low and simmer. It should take about 20 minutes for the veggies to soften completely. Use your hand blender to puree the soup – If you don’t have one then you can use a blender but be careful since your dealing with hot liquid. Once pureed add the nutmeg and taste to make sure you love it!

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