Asian vegetarian meal

Last night I made this delicious soup from smitten kitchen and some brussel sprouts to go along with it.  Although we sat down at 10 p.m. which is just too late for a Wednesday night dinner, schedules have been packed and sitting down to a meal is important even if you're then so hungry you don't speak.  At least you're sitting together.

The carrot soup with miso was great, nods to that tasty dressing you get when at a sushi place.  The brussel sprouts were a good side dish and in the crisper so I put them to use.  I just roasted the brussels in the oven and made a quick 1/2 soy sauce 1/2 balsamic vinegar glaze (it was intense).  Finding the miso paste was a little more of a challenge than I would have liked. Whole Foods prevailed on trip #3.

Carrot soup with miso and sesame (via smitten kitchen)
2 T olive oil
2 pounds carrots, peeled & chopped into thin pieces
1 large onion, chopped fine
6 garlic cloves, peeled & smashed
2 T grated fresh ginger
4 cups vegetable broth (I used chicken as it was on hand)
1/4 cup miso paste (add more to taste)
toasted sesame oil and thinly chopped green onions as garnish (**include these, makes the soup divine)

Heat olive oil in pot and add carrots, onion and garlic.  Stir and cook on medium heat for 10-12 minutes.  Add broth and ginger to pot, put lid on and bring down to a simmer for 30 minutes.  Make sure teh carrtos are tender, remove pot from heat and I used my immersion blender to puree the soup.  Then add in miso psate to hot bottom stirring carefully to make sure it is completely dissolved.  Serve with scallions and tosted sesame oil.

Roasted Brussel Sprouts
1 pound brussel sprouts, rinsed and sliced in half.
1-2 T olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
1/2 Meyer lemon (optional, I had one on hand)

Preheat oven to 400, place brussels on baking sheet after being tossed in olive oil.  Cook for 25 minutes.  In small sauce pan heat soy sauce and balsamic, reducing liquid to almost half. Remove from heat and toss with brussels in a large bowl.  Add in increments as this is extremely pungent and different people will like different amounts.  Juice 1/2 of lemon over brussels and serve.

Hope you enjoy!