Miso Vegetable Ribbon Soup

Miso soup keeps its health-giving properties if it is never brought to a boil, so it works perfectly here to provide you with an instant hot desk-side lunch. Vegetables are cut very thinly so they simply soften in the just boiled water, making this a very easy good-for-you kind of lunch.

2 large carrots, peeled

2 medium yellow beets, peeled

½ cup (125 mL) white miso paste

2 tsp (10 mL) grated fresh ginger 2 cups (500 mL) thinly sliced shiitake mushroom caps

2 cups (500 mL) diced medium tofu

2 cups (500 mL) slivered snow pea pods 3 green onions, slivered

¼ cup (60 mL) slivered nori (optional) 4 wide-mouth 3 cup (750 mL) heatproof jars 8 cups (2 L) boiling water, divided

1 Use a spiralizer or a vegetable peeler to cut carrots and beets into long thin noodle-like ribbons.

2 Divide miso, ginger, mushrooms, tofu, pea pods, vegetable “noodles,” green onions and nori (if using) between 4 jars.

3 When ready to eat, pour about 2 cups (500 mL) boiling water into each jar. Let stand 3 to 5 minutes to soften vegetables. Stir gently to dissolve miso and combine flavourings.

Makes 4 servings WHAT TO SERVE Hakutsuru Junmai Sake

VINTAGES 12849, 720 mL, $9.85

Tarlant Brut Reserve Champagne

LCBO 325167, $45.35