Soup And Salad Recipe
A Cup of Our Soup of the Day and a Mixed Green Salad
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Ingredients
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Soup of the Day (Vegetable-Miso Example)
Mixed Green Salad
Simple Vinaigrette
Method
Soup of the Day (Vegetable-Miso Example)
- 1
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Simmer broth
In a medium saucepan, combine 4 cups vegetable broth and 1 cup water. Add grated ginger and minced garlic. Bring to a gentle simmer over medium heat.
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Finish soup
Lower heat to low. In a small bowl, dissolve 2 tablespoons miso paste with a ladle of hot broth until smooth, then stir the miso mixture back into the pot (do not boil after adding miso). Stir in cubed tofu, 1 cup baby spinach, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Heat gently for 1–2 minutes until spinach wilts and tofu is warmed through.
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Mixed Green Salad
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Assemble salad
Place 4 cups mixed salad greens into a large bowl. Add 1/2 cup sliced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion, and 1/4 cup shredded carrot. Sprinkle 2 tablespoons crumbled feta (if using) and 2 tablespoons toasted seeds or nuts on top.
Simple Vinaigrette
- 7
Make dressing
In a small jar or bowl, combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk or shake until emulsified.
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Dress salad and serve
Right before serving, drizzle vinaigrette over the mixed salad (about 1 to 2 tablespoons per serving) and toss gently to coat. Plate salad alongside the 1-cup bowl of soup and serve immediately.
