Creamy Miso Peanut Soup with eggplant

(2 servings)

For Broth - blend the following

- 2 C coconut milk 

- 1 c water or veggie broth 

- 1 C peanuts or 2/3 C peanut butter

- 1/4 - 1/3 C shoyu/ soy sauce 

- 2 T miso paste

- peel + juice from 1 lime

1/2" piece ginger

- 1 piece lemongrass

- 5 cloves garlic 

- 1/2 jalapeno (optional) 

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For veggies

- sauté 2 sliced Japanese eggplants with olive oil (+ water optional to make sure it doesn't dry out) for 5 minutes.

Then add in 1/2 C sliced onion & 1/2 C sliced zucchini and cook for 5 more minutes, they should all be ready at the same time. 

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For noodles

- cook noodles in water first to their instructions - also can cook green beans with noodles if you want. 

Strain water when done and stir in broth + veggies. 

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For Garnish

Can garnish with any of the following. 

Chili Crunch

Sliced tomatoes

fresh herbs

edible flowers

lime wedges 

peanuts 

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