The GOOD Lunch: Miso Soup The GOOD Lunch: Miso Soup

The GOOD Lunch: Miso Soup

by Amanda Ehrman Isis Krause

February 18, 2011

It's time for the GOOD Lunch! Today's soup, prepared by GOOD team chef Isis Krause, is a not really a recipe, but rather a list of delicious ingredients thrown together ‘til they taste good.

Cost: $12 ($1 each at 12 servings)
Prep Time: 25 minutes prep
Taste: 3 stars
This soup was thrown together with ingredients we had at home, proving that a delicious lunch doesn’t need a lot of prep time. We made the broth the night before, and added the vegetables and noodles just before lunch time and heated it all together. Miso should not be boiled, so don’t heat it up excessively. This soup could be taken to the next level by using dashi (Japanese stock) instead of water for the broth, and extra seasonal vegetables.

Every Tuesday and Thursday for the next year, the GOOD team will cook and share a big bowl of healthy, vegetarian, seasonal soup or salad. This time last week we were enjoying a bowl of ginger pumpkin soup. The GOOD Lunch will explore new recipes that are easy to bring, serve and share in the workplace. We hope this will inspire you to make your office lunch a GOOD Lunch.

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The GOOD Lunch: Miso Soup