I woke up to snow this morning in Seattle. Snow is a rare event here and one that always makes me feel like something special is happening. During a long walk this morning, my creative juices got flowing and I created this snowball soup as soon as I returned home.
Both sweet white miso and chickpea miso add a light sweet flavor that will compliment the cauliflower, so feel free to use either one. Remember to go light on the miso for young children, whose bodies are strongly affected by too much salt. For adults, add a little more miso, or a spoonful of sauerkraut, after children have been served. For children, I use 1/2 tsp or less of miso per cup of water. Adults can use up to 1 tsp of miso per cup of water. South River Miso and Miso Master are decent brands that are made in the US and can be found in many natural food stores. I used South River Sweet White Miso for this soup and I also love their Chickpea Miso.
Cauliflower is one of my favorite vegetables and it always reminds me of snowballs. When cutting the cauliflower, try to keep the round florets intact as much as possible to mimic a snowball shape. I cut the carrots into little snowman nose triangles. You may think of other snow themed vegetables to add as well. Use your imagination.
This soup is fabulous with a little added corn for sweetness and garnished with fried bread cubes or with my easy dumplings. I left the corn out this time because it didn’t quite fit my snow theme.
If you have a child who doesn’t mind eating wakame, remove it from the soup, chop into small pieces and then add it back in. Otherwise, leave it whole so it can be removed easily before serving.
6 cups water
3″ piece of wakame
2-3 Tbsp minced onion
1 1/2 cups small, bite-sized cauliflower snowballs
1/3 cup thin, carrot triangles, half of a small carrot cut into rounds and then 8 triangles per round
1 Tbsp sweet white or chickpea miso (unpasteurized is best)
chopped parsley or green onion for garnish (or other fresh garnish your child might like)
- In a medium size pot, bring the water, wakame and onion to a simmer.
- Add the cauliflower. Let simmer for a few minutes.
- Add the carrots. Let simmer for a few minutes more.
- Spoon a small amount of the liquid into a bowl. Add the miso and stir to dissolve. Add back into the soup and let simmer very lightly for a few minutes to activate the miso.
- Ladle into soup bowls and serve with garnish on top. This is also the time to add the dumplings or fried bread cubes if using.