Miso Ginger Broth Bowl

Mince fresh ginger and slice green onion, keeping white and green parts separate. If using raw protein (salmon or mahi-mahi), cut into bite-sized pieces; if using tofu or tempeh, cube it.

Chop primary vegetable into bite-sized pieces and slice secondary vegetable thinly. Cook grain or noodles according to package directions and drain.

Pour vegetable broth into a medium saucepan and bring to a gentle boil over medium-high heat.

Reduce heat to medium. In a small bowl, whisk miso paste with 3 tbsp of the hot broth until smooth, then stir the mixture back into the pan to dissolve fully. Do not boil.

Add minced ginger, white parts of green onion, tamari, and rice vinegar. Simmer uncovered for 5 minutes to marry flavors.

Add primary and secondary vegetables and simmer for 4–5 minutes until just tender. If using raw delicate protein like raw fish, add it in the final 2 minutes; if using cooked protein or tofu, add it in the final minute to warm through.

Divide cooked grain or noodles between two serving bowls.

Ladle hot broth with vegetables and protein over the grain base. Sprinkle with sesame seeds and sliced green onion tops. Drizzle with sesame oil if desired.