stock | Pamela Toman

Egg Drop Miso Soup

The easiest meal in the world. Packs a boatload of delicious nutrition in 10 minutes of prep.

This gave me the most dreadful stomach ache with soy-based miso, but the chickpea miso works great.

Ingredients	Step
1 qt. stock	Heat the stock in a saucepan, bringing it to a boil.
3 eggs	Blend together in a separate dish.
¼ c. miso	Measure the miso into a separate dish. Retrieve a bit of the heated stock, and loosen the miso into a dissolvable texture.
	While stirring the boiling stock, slowly pour a thin thread of the egg mixture into the stock. Once it's all in, let the egg cook for a minute. Then stir in the loosened miso.
chives or green onions	Cut with scissors atop the soup bowls to add a bit more flavor and garnish.

An easy and delicious way to serve greens.

Violife parmesan is acceptable, but dairy parmesan is better. I often split the meal in half before the last "saucy" step to target both diets.

First enjoyed with Tom and Tobi.

Ingredients	Step
	Preheat oven to 375 degrees.
1 small onion, diced olive oil	In a cast iron skillet with a lid, saute onion until softened.
1 small garlic clove minced 1 heaping c. Arborio rice	Add garlic and stir until fragrant (about 1 minute), then stir in rice. Season with salt and pepper, and fry rice until lightly toasted (about 2 minutes).
4 oz. kale leaves, as bite-sized pieces salt and pepper	Add. Stir until wilted.
quart of no-chicken broth	Add broth. Bring to a boil over high heat.
	Cover and bake until liquid is almost all absorbed and rice is tender, about 20 minutes.
4 oz. spinach (chopped) 1 c. frozen peas, thawed --or-- asparagus, sliced 1 T. lemon juice	Stir in. (Don't add too much lemon -- we're not making lemon risotto!)
¾ c. parmesan 3 T. butter	Add. Stir until well blended and saucy.

Not truly North African, of course. But it does feature some nice warm spices.

This recipe makes enough to feed 2 people for a couple meals (it's only 4 cups of stock). To feed more people, double it.

Ingredients	Step
1 small onion, diced 1 carrot, diced	Brown in the bottom of a soup pot.
2 cloves garlic, diced	Add the garlic to the onion. Let cook about 1 minute.
¾ t. cumin ¼ t. paprika ¼ t. ginger ⅛ t. allspice ⅛ t. cayenne pinch saffron, lightly crushed 1 bay leaf ½ cinnamon stick	Add. Let cook about 1 minute, stirring.
1 can chickpeas, rinsed	Stir into spiced onion mixture.
4 c. stock	Add. Bring to a boil, then simmer for 20 minutes with a lid.
4 c. kale, torn to bite-sized pieces	Add & stir. Ensure the kale is submerged. Serve once the kale is cooked to your liking (maybe 5-10 minutes?).

Source: Fat Free Vegan