Happy Monday! After too many mimosas and a lot of good food at yesterday's Easter brunch, I could use a bowl of Miso Soup With Spring Vegetables. Plus, it's a chilly day here in DC.
I made the soup in the picture above last week by taking a simple packet of Marukome Miso Soup with Tofu and adding a few spring vegetables.
If you have thin asparagus and carrots, there's no need to cook them: slice them thinly and add to the bowl at the same time as you are adding the content of the soup packet and boiling water.
For the portobella mushroom, definitely roast it first with a bit of salt and pepper or saute it in a skillet.
Doesn't this soup scream SPRING!? Plus, it's a perfect Meatless Monday lunch or dinner starter.
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