One-Pot Miso Farro Soup
Another one-pot meal/soup — this one is for all my girlies out there who never feel like the tiny bowl of miso soup you get with sushi is enough and could easily inhale 10 more bowls. I love how simple this one-pot miso farro soup is while also being filling, thanks to the tofu and the farro. Farro is a protein-filled whole grain (6g protein per 1/4 cup!) that’s chewy and has a slight nutty profile, texture-wise it reminds me of barley.
I used (serves 2):
- 2 scallions, cut into 3-inch pieces
- 2 cloves garlic, thinly sliced
- 2 pieces of kombu
- 4 cups water
- 3/4 cup farro, rinsed (i used the trader joe’s 10-min farro)
- 8 leaves of dino kale (de-stemmed and chopped)
- 5 crimini mushrooms, thinly sliced
- 1/2 block of firm tofu, cubed
- 2 tbsp miso
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
To make:
- in a pot, saute scallions and garlic in oil over medium until fragrant
- add in the kombu and top with water and bring to a light simmer
- once the water starts simmering, remove kombu, garlic, and scallions
- add in the vegetables and farro along with soy sauce and shaoxing wine, simmer for 10 minutes until fully cooked *note: if you want to preserve more of the kale’s vibrancy, add it in at the 5 minute mark
- dissolve in miso paste (i like to use a strainer for this to help reduce clumps!)
- season with salt to taste and serve!
More soups: