This miso soup with leeks and carrots is hearty and delicious. The perfect recipe to to help you get a healthy start to the new year!
Happy New Year, friends! We just got back from Amiens where we rang in the new year with a dear group of old friends. Spending New Year’s Eve with this group of friends in Amiens is our new year’s tradition. We don’t see these friends very often – usually twice per year – but we love getting together to catch up and start the new year off right as a group. You know that warm and cosy feeling you get when you see friends you don’t see often but each time you get together it’s like no time has passed at all? That is the best feeling. Do you have similar friends?
As a year finishes and a new one begins, I love to reflect on everything that has happened over the past year. Time goes by so quickly and Hugo and I make it a goal to appreciate each day, each moment and each new experience. Every day is a new opportunity for beautiful experiences and happiness!
Spending NYE with a group of friends we only see a couple of times per year, reminds me of how quickly time flies by. Three years ago, we didn’t have any babies in our group. Now there are 2 and soon there will be 5 as two of our friends are expecting – one is expecting twins!
Time keeps moving on and with it’s consistent march come great gifts – new blessings and new discoveries. We are grateful for so many reasons, including this amazing group of friends. What are you grateful for this year?
As a new year begins, we begin thinking about what we’d like to experience this year, what we’d like to keep doing and what we hope to change. Many people are hoping to make healthier, homecooked food. This miso soup with leeks and carrots is a great start. We’ve topped this soup with organic sesame seeds, kombu seaweed and Nori seaweed for added taste and an additional vitamin boost.
This miso soup is warm, comforting, bursting with flavor and filled to the brim with vitamin rich carrots, leeks and soba noodles. This is a simple vegan version – just miso broth and veggies but you could spice it up with some grilled chicken or salmon too. Sometimes, we add a poached egg on top which is also yummy.
This miso soup with leeks and carrots is perfect as a healthy vegan lunch or as a dinner recipe. You could even serve smaller portions as an appetizer.
Materials needed for this recipe :
We will be looking over the past year and putting together a best of post with some of our favorite recipes from 2016 so keep an eye out for that one coming very soon! What are your New Year’s resolutions this year? What are you grateful for as we head into 2017?
- Soba noodles (150 g)
- 2 miso bouillon cubes (20 g)
- 1 large carrot
- 1 medium leek
- 1 small red onion
- 2 tsp sesame seeds
- 1 liter of water
- 1 leaf of Kombu seaweed
- 6 x 1 inch squares of Nori seaweed
- Pour the water into a large pot.
- Add the Kombu leaf.
- Cut the carrot into 6 pieces (3 per person).
- Cut the leek into 4 pieces (2 per person).
- Cut the onion in two.
- Add the carrot, leek and onion to the water.
- Heat on high heat.
- When it starts to boil, add the 2 miso cubes to the soup.
- Lower heat to medium.
- Cook for 30 minutes.
- Once the soup has been cooking for 20 minutes, start preparing the soba noodles.
- Fill another large pot with water and bring to a boil.
- When the water begins to boil, pour the soba noodles into the pot.
- Cook on high heat for 6- 8 minutes (check your package for exact cooking time).
- Strain noodles using a colander.
- Remove soup from heat and remove the Kombu leaf from the soup.
- To prepare each bowl of soup, divide the noodles in 2 parts and line each soup bowl.
- Pour the soup over the noodles.
- Garnish each bowl of soup with 3 cubes of Nori seaweed and a teaspoon of sesame seeds.
We shared this recipe at Healthy Vegan Fridays, Saucy Saturdays and Meat Free Mondays.
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