The Kitchen sink soup recipe is one of my favourites that I’ve created – it’s easy, nutritious, and satisfying. It’s perfect for a cold day, if you’re feeling under the weather, or just as (my current) every day favourite meal.
I call it the kitchen sink recipe because the recipe is versatile – I use whatever left over veggies are in the crisper (which is also a good way to use up those random assortment of veggies that are at the end of their shelf life!) and there’s not too much you could put in there that wouldn’t taste good!
Here is a typical kitchen sink soup recipe (single serving):
- 1 tsp sesame oil
- 1 carrot, chopped into rounds
- 1 celery stalk
- 1/3 c chopped onion
- 2 cloves of garlic, minced
- 1 in ginger, minced
- 4 c water
- 1/2 tsp dulse (seaweed powder) OR 1 sheet of nori, chopped
- 1 c chopped greens (one or a combination of spinach/cabbage/chard/kale/bok choy)
- a half-inch bunch of soba noodles
- 1/4 – 1/3 c miso paste (I use this one)
- 1 tbsp tamari
- a few squeezes of hot sauce
- roasted broccoli
- garnish: 1 tsp chopped green onion
- garnish: 1 tbsp chopped cilantro
Sauté garlic, ginger, onion, celery and carrot in a bit of sesame oil in a pot for 2-3min.
Add 4 cups of water to the pot and simmer with the seaweed. I rip up nori sheets, or have used dulse powder or kelp powder, or you could try using Kombu. Start off with only a bit of seaweed powder if you’re not sure you like seaweed taste – I use 1/2 tsp so I don’t get an overwhelming seaweed flavour, but still get the nutrition and a bit of saltiness. If you add too much, simmer for a bit longer (5min), and the flavour will get milder.
Once you’re satisfied that the seaweed flavour is to your liking, lower the burner to low, add the soba noodles. After another minute, add the greens so they can soften a bit. Add the miso paste at the very end – the water should not be boiling when you add it, it destroys the beneficial enzymes in the paste. Add the tamari and hot sauce, toss the roasted broccoli in, give it a bit of a stir, and serve!
The beauty of this recipe is that you can play with the quantities – add more greens, throw in some shiitake mushrooms, different veggies, add a bit of tofu, whatever strikes your fancy! Using the miso paste is a great base, and it’s full of flavour.