Carla Christian, RD, LD
Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.see more from this author
I made this soup and it made a lot seemed way to thick so I added chicken vegan broth. It is also very bland needs seasonings added. The recipe said minced cauliflower which I thought was basically riced cauliflower. I now see in the picture flowered cauliflower. That seems a bit misleading.. What spices do you recommend?
I made this for the first time using white tepary beans (from Ramona Farms) sometime in November. I didn’t have a parsnip so I used a few small carrots. It was absolutely delicious and the carrots turned the soup such a pretty pastel orange color…. perfect for autumn! I had to giggle at it bc it was so pretty. I have made it since and will continue to make it and still use the carrots. One other thing, as a previous poster suggested, I wouldn’t boil the miso. This soup is delicious and filling and worth making again.
This recipe includes all of my favorite things…. except for any spices! It’s a little bland. Any recommendations for making it a little more flavorful?
Haven’t made it yet, but will. With one change – I will not boil miso. Instead, after the end of step 2, will dissolve miso in some of the hot soup, blemd in, and serve.
I don’t eat any soy products; what can I substitute for miso paste?
There is a chickpea miso out there.
There is a version of miso made with chickpeas. BTW, unless you have a soy allergy and despite the negative press, there are plenty of protective reasons to consume them… https://nutritionfacts.org/topics/soy/