Our weekend wasn't so bad. It included sunshine and temperatures in the mid-30s. Some of you might shudder at "mid-30s" but it is usually much worse around here at this time of year. I'm doggedly sticking to the refrigerator and pantry clean out. Admittedly, it is getting harder to put together a dish that works!! When rain and wind blew in around noon yesterday, I knew that soup of some kind needed to be bubbling away on the stove.
One crisper drawer held a lone zucchini which didn't inspire me at all. There were four green onions, a handful (about a cup sliced) of mushrooms, a chicken breast leftover from a rotisserie chicken and a tub of miso that needed to be used.
I heated a quart of chicken stock and decided that instead of sauteing the vegetables first, I'd just add them to the simmering stock for a fresher taste. The mushrooms went in first for about three minutes, then the onions for another two minutes. I added the chicken (about a cup) just long enough to heat. Lastly, in went three tablespoons of miso. Don't let the pot boil after adding the miso but stir it in well as it takes a minute or two to fully incorporate.
It all came together rather nicely. Now, what to do with that zucchini!!