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Simple Miso Soup

I’m not 100% sure what triggered this, it may have been Sundays 59-0 Patriots snow infused dismantling of the Titans or that the fields have transitioned from summer crops to fall, but I started thinking about miso soup today. Most seasons the transition from ratatouille to miso soup isn’t as pronounced. The 2009 season has yet again surprised me.

Simple Miso Soup a la today’s share:


Olive oil
3 or 4 carrots cut thin
2 or 3 leeks cut thin
2 or 3 bok choy , both stems and leaves cut thin
miso, 5 or 6 tsp (I use traditional red and well worth a special trip to the supermarket)
block of tofu, cubed
crushed black pepper and soy sauce (tamari) to taste


Add olive oil, carrots, and leeks into a pan and sauté until carrots are less crunchy (approx 10 minutes).

Add bok choy, tofu, and water to just cover the veggies and cook until bok choy is tender.

Remove from heat and add miso (follow directions for use on miso container).

Add crushed pepper and soy sauce to taste.


And, voila, a meal that will make you happy it’s Fall.

- Farmer Tim

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