Fresh, home cooked, non processed foods are a priority in our home. I prefer a nutritious, home made meal over take out at any moment. Sometimes though I just don’t have the energy or time to spend in the kitchen. Especially after a long day of work.
This miso soup is super fast to make and I always find veggies in my fridge that will tatse delicious in it.
The recipe below is just one of the many variations that are out there.
Ingredients for two XL size bowls and two kid size bowls:
- 250 grams brown rice noodles
- 3 tbsp dark miso paste
- 5 slices ginger
- 3 cloves garlic
- bunch green beans
- tsp toasted sesame oil
- 1 zucchini
- 1 carrot
- 1 cup of shiitake mushrooms
- 1 pepper (choose your level of spiciness)
- small bunch of Chard
- Alfalfa sprouts for garnishing
- hand full coriander
- hand full of chopped chives
- 1 lime silken tofu
- 4 tsp sesame seeds
- 3 tbsp soy sauce
In a large soup pot heat up 1,5 litres of water or vegetable stock. Add slices of ginger and crushed garlic.
In a separate bowl, dissolve your miso paste in a cup of cold water. Cook your noodles in a separate pot according to the instructions. If you’re using instant noodles you can add them straight to your soup when you turn off the heat.
Slice the zucchini and carrot in matchsticks and the rest of your veg in bite size pieces. When the broth is boiling, reduce the heat to low and add the green beans, zucchini, carrot, mushrooms, chard stalks, soy sauce and sesame oil. Heat for no longer than five minutes to keep the produce crunchy. Turn off the heat.
In a large bowl, lay out a hand full of sliced chard leaves. On top of that a nest of cooked noodles. Then spoon in some silken tofu and throw in a few pepper slices. You can add your cold miso mixture to the soup pot now or divide it over your bowls. Finally fill up the bowl with the hot soup. Garnish with sprouts, chives, coriander and a piece of lime. Taste the level of saltiness after you incorporated the miso mixture and broth. When needed you can add more soy sauce.
Tip: fish sauce will give the soup an authentic Asian flavour. I left it out in this recipe to keep is 100% plant based
FYI: Miso is fermented soy bean paste. It has great probiotic properties. I prefer not too cook it. I also find that many times miso gets a bit bitter when cooked for too long.