Miso soup

Miso soup is a salty, savoury broth, with green scallions little peaces of sushi nori and silky tofu, served at most Japanese restaurants before sushi. I love making it at home, it’s very warming for the stomach and makes you feel good. Be creative and try experimenting with different kinds of vegetables, seeds, spices or herbs.

Miso soup

 

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Author: EnHealthy

Ingredients

• 2 tablespoon olive oil
• 2 big onions, chopped
• tablespoon grated ginger
• 3 cloves garlic finely chopped
• 3 liters water
• 1 tablespoon vegetable stock powder
• 200 grams of miso paste
• 3 mushrooms, finely chopped
• Salt, Pepper
• 5-6 tablespoons soya sauce or tamari sauce
• 200g rice noodles

TOPPINGS

• 1 cup tofu cut into small cubes
• 3 mushrooms, finely chopped
• 4 radishes, sliced
• 2 Spring onions, finely chopped
• 1 cup fresh Cilantro, chopped
• 5-6 tablespoons sesame oil
• 1-2 tablespoons black cumin seeds
• 1-2 tablespoons sesame seeds

Instructions

1. Heat a large pot over medium-high heat.
2. Once heated, add olive oil, onion, ginger and garlic.
3. Sautée for 2-3 minutes.
4. Add 3 liters of water, vegetable stock powder, soy sauce or tamari, mushrooms, salt and pepper and stir well.
5. Reduce heat to low and cover.
6. Simmer on low for at least 45 minutes, stirring occasionally.
7. Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the 200gr miso paste at this time.
8. When you’re 30 minutes from serving, prepare the toppings.

NOODLES

1. Fill a large bowl with hot water; place the noodles in for 15 minutes.
2. Remove the water and drain well and set aside.
3. To serve, divide rice noodles between five to six serving bowls.
4. Top with broth and toppings, such as mushrooms, radishes, spring onions, fresh Cilantro, seeds. Serve with soy sauce or tamari.

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