Homemade miso soup

A steamy bowl of miso soup.

Serves: 2
Time: 15 minutes

Ingredients
1/4 cup carrot, thinly sliced
1/4 cup fresh mushrooms, sliced into thin pieces
1 scallion, chopped
1/4 block tofu, cubed
1/4 cup snow peas
2 cups vegetable broth
1 tablespoon miso

Directions

Sliced vegetables ready to be added to soup stock.

Slice the vegetables and tofu and set aside. Add the vegetable stock to a soup pot and bring to a low boil. Add the vegetables (except scallions) and tofu to the vegetable stock. Lower the heat to medium and allow the soup to simmer for 10 minutes.

Put the fresh miso paste in a glass. Add a ladleful of hot broth. Whisk until the miso is entirely dissolved and then add the entire mixture back into the soup pot. Do not allow the soup to boil because the miso will become gritty. Stir in the scallions and serve warm.

Lentil soup with kale

Serves: 6
Time: 1 hour

With its rich spices, this lentil soup recipe is perfect for fall, snuggling up in front of a fire and a warm belly.

Ingredients
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1 pound lentils, picked and rinsed
2 quarts vegetables broth
1/2 package kale
2 teaspoons Smokin' Texas Gourmet Smoked Salt
1 1/2 teaspoons Smokin' Texas Gourmet Holiday Spice

Directions

Place the olive oil into a large soup pot and set to medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, about 6 to 7 minutes. Add the lentils, tomatoes, broth, and Smokin' Texas Gourmet Holiday Spice and stir to combine. Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

Rinse the kale, remove center ribs and chop the large leafs. Steam the kale for approximately 5 minutes, or until done.

Using a stick blender, puree the soup to your preferred consistency. Dish soup, add steamed kale and serve immediately.