Get access to everything we publish when you sign up for Outside+.
Always in need of easy, healthy recipes, we went in search of some tasty meals that are straightforward, robust and different. We found three from the new book, SIMPLE GREEN MEALS © by Jen Hansard, whom you may remember from the green smoothie craze.
This week, whip up the Miso Fine Veggie Bowl, an entirely plant-based recipe that is rich and warming for a post cold-run meal.
NOTE: The recipe calls for “spiralized” zucchini (as a stand in for noodles) which requires a certain appliance. At TR, we used chopped zucchini and it worked just as well. If you’re wanting noodles to make this more ramen-like, consider adding in rice ramen noodles.
“I remember the first time I had miso soup—it was at my aunt and uncle’s house in Redondo Beach. They had welcomed a Japanese woman, Akemi, into their home and she made us lunch one day—miso soup. My cousins quickly ate it like it was just another normal lunch, while I stared at it in confusion. What was this?! Yet after the first sip, I was hooked and slurped down the whole bowl. This recipe is a twist on that very soup and has gotten rave reviews from our ‘rawkstar’ community.”
Gluten Free, Nut Free, Vegan (without eggs), Dairy Free
1/4 cup organic white miso paste
1 teaspoon sesame oil
6 cups vegetable stock, divided
1 tablespoon organic virgin coconut oil
1 cup thinly sliced scallions
1 tablespoon finely minced fresh ginger
3 garlic cloves, minced
1 cup thinly sliced shiitake mushrooms
1/2 cup shredded carrots
4 cups cored and very thinly sliced baby bok choy
1 zucchini, spiralized
4 hard-boiled eggs, halved
1 sheet nori, cut into thin strips (optional)
1. In a small bowl, stir together the miso and sesame oil. Add a little of the stock and stir to remove any lumps. Set aside.
2. In a large pot, warm the coconut oil over medium-high heat. Add the scallions and cook, stirring constantly, for 2 minutes, or until bright green. Add the ginger and garlic and cook, stirring constantly, for 30 to 60 seconds.
3. Add the mushrooms and carrots. Keep cooking, stirring occasionally, for 3 minutes, then add the bok choy and sauté briefly.
4. Stir in the miso mixture and the remaining stock. Bring to a simmer and cook for a few minutes so the flavors blend. Add the zucchini noodles and allow them to soften in the broth.
5. To serve, ladle the soup into bowls and top each with 2 hard-boiled egg halves and a sprinkling of nori strips, if using. Serve immediately.
Stay tuned for more recipes from Simple Green Meals.
Excerpted from SIMPLE GREEN MEALS Copyright © 2018 by Jen Hansard. Published by Rodale Books, an imprint of Penguin Random House.