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The Cascade Kitchen: Jar of Miso Soup

This article was published on December 8, 2021 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.

If you know me, you know I love food in a jar. I am a big fan of meal prep, so whatever I can cook and fit in a jar to freeze or save for later, I am a fan of. When I discovered I could put this tasty miso soup in a jar without compromising taste or texture, I was on board. Now, this is not authentic miso soup you’ll find in Japanese restaurants, as I couldn’t find any kombu seaweed in any of the three grocery stores I frequent (if you know of a great Asian supermarket in Abbotsford, let me know!). But it does contain miso paste, a lovely fermented ingredient that can be used in many soups, sauces, dressings, and marinades.

Cook Time: 20 minutes. Serves: 2

Ingredients:
2 cups water
2 cups vegetable broth
1/4 lb. shiitake mushrooms
5 oz. firm tofu, cut into small cubes
1 thumb freshly grated ginger
2 tbsp tamari or soy sauce
1/2 cup broccoli florets
1/3 cup miso paste
8 oz. soba noodles
1/2 cucumber, cut into matchsticks
2 green onions, thinly sliced
Sprinkle of sesame seeds

Method:

  1. Bring your water and broth to a boil in a large pot then add the mushrooms, ginger, tamari or soy sauce and simmer for 10 minutes.
  2. While this is cooking, prepare your soba noodles in another pot until just soft, then drain and rinse with cold water to stop them from overcooking.
  3. Scoop out 1 cup of the broth and dissolve the miso paste into the broth, stirring vigorously until it is all combined. Add your miso mixture back into the simmering broth.
  4. Add your broccoli and tofu and simmer for another five minutes or so until the broccoli is soft, but not mushy.
  5. Ladle your broth and veggies into two different jars, they should fill up a little over half of each jar. Divide your soba noodles into the two jars to float on top of the broth; they should not be submerged. Add your cucumbers and green onions on top of the noodles, and finish with a garnish of sesame seeds.
  6. Leave the jars uncovered while they cool, and store in the fridge for up to three days.

Image: Andrea Sadowski/The Cascade

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Andrea Sadowski is working towards her BA in Global Development Studies, with a minor in anthropology and Mennonite studies. When she's not sitting in front of her computer, Andrea enjoys climbing mountains, sleeping outside, cooking delicious plant-based food, talking to animals, and dismantling the patriarchy.

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