Ever fall in love with one meal and eat it over and over? I’m there – this time with shakshuka (going on week 3) and miso soup (going on week 2).

I wrote about shakshuka at length last week, so now I want to turn our attention towards miso soup. As was the case with shakshuka, I was introduced to at-home miso soup by a girlfriend, who often makes it for dinner. A longtime favorite when out to eat for sushi, I had never made it at home. One trip to the grocery store to pick up miso paste changed everything – it’s officially a staple.

This week, I made it with bok choy, romaine lettuce, kale, and potatoes from the farm, adding mushrooms and tofu from the grocery store. It’s surprisingly easy, has a short prep time, and keeps well in the fridge. Here are the three main reasons why I love this recipe:

• It’s a perfect “oh-crap-what-do-I-do-with-all-these-random-vegetables” meal. Miso has a very mild taste that pairs well with almost everything. Purchase a bottle of miso paste (found in the international food section of most grocery stores) and it keeps in the fridge. You just add about a tablespoon of paste to 2 cups of water to make the broth, add your vegetables, and poof! Miso is ready to go.
• Use your leftover kale chips on top of soup. As I’ve lamented before, I love kale chips but just can’t find a way to keep them crispy. Throwing them on top of a soup naturally softens them, meaning it’s okay if they’re less-than-crispy to begin with. It adds a great texture.
• Romaine lettuce belongs in soup. I thought it was weird at first, but it’s actually delightful (and easy). Chop the romaine and throw it in the soup raw in the last few minutes of cooking.

Now that I’ve turned you on to miso, check out what else I made from this week’s share:

• Miso soup with roasted bok choy, romaine lettuce, potatoes, tofu, and mushrooms topped with kale chips
• French onion soup with a side of lightly dressed mixed greens
• Chocolate beet brownies with a cream cheese swirl (surprisingly tasty – recipe to come soon)
• Shakshuka with heirloom tomato sauce (Again! This time for breakfast)
• Pasta with kale pesto, mixed greens, and heirloom tomatoes

Have you ever made miso soup? What meal are you in love with right now?