Soup Commie

Soup for You

Monthly Archives: January 2011

Shirataki Miso Soup

12 oz shirataki noodles
4 cups water
1 c thinly sliced vegetables (carrot, snow peas, sprouts, etc)
1/2 cup fresh mushrooms
2 T miso
1/2 cup green onions

1. Cook the noodles according to the package directions, drain and set aside.

2. In a large saucepan, bring the water or stock to a boil. Lower the heat to medium and add the carrots and cook until the carrots are tender, 1 to 2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the mushrooms, cook for 30 seconds and remove from the heat.

3. Spoon the miso in a medium bowl and add a ladleful of hot broth. Whisk until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. Do not boil the soup with the miso. Stir in the noodles and the green onions.


Miso Spinach Soup

  • 6 c water
  • 2 c spinach
  • 1/2 c mushrooms
  • 3 T scallions
  • 1/3 c miso
  • 4 oz cubed firm tofu

1. Add the spinach, mushrooms, scallions, and tofu to boiling water. Reduce the heat to simmer for several min.
2. Place about 1/4 cup of the hot soup mixture into a small bowl and add the miso, blending well. Stir the mixture back into the soup and simmer for 2 minutes but do not boil or overcook miso.

Detox Hemp Pepper Soup


2 peppers, seeded and roughly chopped
½ c hemp protein powder
½ t salt
2 T lemon juice
½ t curry powder
¼ t turmeric

1 water

Mix ingredients and bring to a boil.

Spinach Salad with a Dollop of Hummus in Soup Form

For those cold Saturday early afternoons when you’re not sure if you’re groggy, dehydrated, and lost your voice because you’re coming down with a cold or from singing along to 80s classics with too much enthusiasm while out dancing the night before.

  • 4 cups water
  • 2 T tahini
  • 1 clove garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 cup chickpea flour
  • 2 cups spinach
  • 1 scallion, green part only, thinly sliced
  • 1 lemon, cut in wedges

1 In a medium saucepan, combine water, tahini, garlic, and cumin. Bring to a boil and boil for 1 minute. Reduce heat to low and whisk in chickpea flour. Return heat to high and boil for 3 minutes, until soup is consistency of heavy cream. Add spinach and stir until it wilts.
2 Ladle into bowls and top with scallion and freshly ground black pepper, if desired. Serve with lemon wedges.

Bittersweet Long Distance Relationship Turkey Noodle Soup for the Soul

The perfect recipe for a cold winter night, and/or to extend the deep-fried turkey your long distance boyfriend’s mother sent back to school with you after an amazing winter break as you face another long semester.


  • 2 T vegetable oil
  • 2 medium onions, chopped
  • 6 oz pasta
  • 16 oz frozen vegetables
  • 2 cups coarsely chopped cooked turkey meat (without skin)
  • 4 c water
  • 1 T Mrs Dash garlic herb seasoning
  • 1 T brewer’s yeast
  • Heat oil in pot over moderately high heat until hot but not smoking, then cook onions until golden, 10 to 12 minutes.

    Add noodles and cook until noodles are tender, about 10 minutes. Add remaining ingredients and simmer 10 minutes or until vegetables are tender. Season to taste.