Miso Soup
This miso soup is great for a light meal or can be modified to be a more substantial meal with the addition of noodles and a boiled egg or protein choice.
There are no hard and fast rules with particular ingredients, get creative and use whatever vegetables are on hand
Serves 2
Prep time 10 minutes
Cook time 10 minutes
INGREDIENTS:
For soup
- ¼ leek or ½ a white onion, cut into slices
- 1 clove grated garlic
- 1 small carrot, finely diced
- 1-2 tsp fresh grated ginger
- 1-2 sticks of celery, finely sliced
- ¼ cup coriander stems, finely sliced
- 1/2 – 1 tsp chilli flakes
- 1-2 tsp dulse flakes
- 2.5-3 cups water
- 2 tbs miso paste
- Fish sauce
- Tamari
For garnish
- 1 fresh chilli
- Sprigs of fresh coriander
- Fresh crunchy vegetables (eg. finely sliced radish, cabbage or bean spouts)
- Sesame oil
- Sesame seeds
METHOD:
- Heat a medium pain until quite hot, add ½ teaspoon of sesame oil and onion/leek slices. Do not stir. Leave for a few minutes until they are charred. Keep exhaust fan on!
- Once charred immediately add a dash of water to prevent the onion sticking to the pan. Add carrot, coriander stems, celery, garlic, ginger, chilli flakes, dulse flakes and water.
- Bring to the boil, reduce heat and simmer until a broth has formed and vegetables are at desired consistency
- In a separate bowl, whisk miso paste and a bit of water to form a runny paste
- Add half of the paste to broth and taste, add more paste if necessary
- Add fish sauce (a few drops at a time) and tamari (about 1-2 tsp) to taste (this created a ‘unami’ flavour)
- Take off heat and serve with fresh chilli, coriander, extra finely sliced vegetables, sesame seeds and drizzle of sesame oil to finish