Miso and vegetable soup

 

It was time to use up some of the bits of vegetables in the refrigerator (and a little chilly outside), so I made a semi-composed miso soup.   We've had composed soups in restaurants a few times lately, and it makes a pretty presentation.  Mine was more rustic, which is a nice way of saying that I just made little piles rather than working toward food art, but it was pretty nonetheless.

Aaron made and froze a batch of vegetable stock a few weeks ago that was particularly flavorful, and with a spoonful of dark miso, just a drizzle of tamari sauce, and slivered ginger, the broth was over the top.  I sautéed (separately from each other) cubed sweet potato, mustard greens with garlic, mushrooms, and tofu with tamari and mirin.  The base of the bowl had soy noodles, the sautéed vegetables added in little piles, and the broth was ladled over the top.   A squirt of Sriracha in my bowl to gave it a little extra love, while Aaron opted for the more tame version.