- Prepare soup and get it cooking
- Put egg cups in oven
Miso soup
Here is an amazing trick for vegetable stock. Save all the scraps of fresh food that you would normally throw out every week (example: sweet potato peels, tops of onions, leaves of celery, stems of herbs and put it in a large pot and boil for 2 hours, salt to taste and there you have it! The more vegetable scraps the better its flavor!) You can do this and freeze it, you can do it with turkey necks and chicken or beef bones to add more flavor! Then you can strain it and freeze it or strain it right into this soup!
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Ingredients:
- 1 tablespoon extra virgin olive
- 8 portabello mushrooms sliced into thick pieces
- 2 tablespoons fresh ginger finely chopped
- 6 cups vegetable stock
- 1/4 cup miso paste
- 2 tablespoons honey
- 1/4 cup soy sauce
- 1 cup scallions chopped
Directions:
- Prepare a large pot on high heat. Add the olive oil and get hot.
- Add the mushrooms and ginger and mix well. Cook for 3-4 minutes, mixing often.
- Add the stock and bring to a boil.
- Add the miso paste, soy sauce and honey and cook for 15 more minutes.
- Serve with fresh scallions.
Notes & Tips:
If you ever wondered about how to use dried mushrooms, try it in this soup instead of the fresh ones! Pour boiling water over them and let them sit ten minutes and put them in this soup in the beginning, it will be a very distinct and deep mushroom flavor! Feel free to add bean sprouts and other mushrooms to this mix too!
Scallion egg cups
This is a great recipe to play around with. If you add other vegetables like peppers, onions, tomatoes, mushrooms or fresh herbs, it will taste better if you saute them first and then add them to the egg mixture. I like using little dessert cups because I don’t have to clean a muffin tin after, if you use them, bake them about ten minutes longer because they are taller and bigger than muffin tins. Don’t worry when you see the egg muffin collapse a little after coming out of the oven, it is supposed to do that and will taste delicious! This is great for kids school lunches, breakfast, lunch or dinner! Use them to dip in soup instead of bread!
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Ingredients:
- Olive oil spray
- 8 eggs
- 1/2 cup scallions chopped
- 1 chili pepper chopped, seeds removed for less heat
- 1/2 cup sundried tomatoes chopped
- 1 1/2 tablespoons garlic powder
- 2 teaspoons salt pink Himalayan
Directions:
- Preheat oven to 375°F. Prepare a muffin tin with muffin cups and spray them evenly with olive oil.
- Whisk all ingredients together in a measuring cup and pour evenly into the muffin tins.
- Bake for 30 minutes or until fully cooked.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
The soup and egg cups reheat so well! If you want a little bit different of a soup for lunch, add fresh cilantro, sprouts,soft boiled eggs and more scallions to give it a great fresh flavor! Put all those things in your bowl and pour the boiling miso soup on top!
