Vegetarian Cure-All Soup

Lance is the one who first introduced me to homemade miso soup.  Since we always have a tub of miso paste in the fridge (and he's actually currently brewing a batch of miso), we eat miso soup fairly regularly.  When he is not feeling well, he makes a pot of miso to feel better, and I began doing the same.  Miso soup has become my chicken noodle soup--and I think it beats it as a curative, hands down.

I started feeling like I was coming down with a cold a couple of days ago, so Thursday night I made a big pot of miso soup with chard and tofu.  With a little added sriracha and a hunk of homemade bread, this soothing brew has helped me fight off the cold.  The hot broth helps soothe my throat and the sriracha spiciness keeps my sinus passages clear.  I thought I'd share the recipe with you all in case you too are succumbing to late fall/end of semester illnesses.

Spicy Miso Soup with Tofu and Greens

Makes 4 servings

In a saucepan, saute some onion--I used the white bulb from some green onions--in a little olive oil.  Add a couple of handfuls of thinly sliced chard (about two big leaves + stems) or other green.  Cook until the greens begin to wilt, then add 4 cups of water.  Bring to a boil and add 3-4 tbsp miso paste (to taste) and 1/2 block of chopped tofu.  Season with pepper and nutritional yeast to taste.  (I find the miso salty enough, so I don't add any salt, but if you want more salt, some soy sauce would be good).  Add sriracha (aka "rooster sauce") to taste.  Top with green onion and eat with a chunk of good bread for a healthy and soothing meal.