I love the miso soup!!! It’s sooo easy and quick to make. And an extremely healthy and yummy dish. For lunch, as a snack or as a main meal. A low carb dish and no animal protein. Yet you can add loads of veggies and add ingredients like seaweed and shitake mushrooms, both great plant-protein sources.
You can make the soup as simple or as extended as you like. I have made two recipes. A simple version and an extended version. Here is the Miso Soup Extended version, it seems like a ‘long prep’ recipe..but it’s not. I just made a big list with all the possible ‘ingredients’ that you can add to your miso soup. Preparation time, including ‘infusing’ the miso broth will be 35 min. If you skip the infusion you should be done in 15/20 min. Good luck ..and share your experience with me! thank you.
Miso Soup (extended version)
- 1/4 -1/3 cup Miso paste
- 4 - 5 cups 1 l water
- Fresh ginger 2 or 3 slices
- 1/2 lemongrass stalk cut in half and bruised with back of knive
- 1 garlic clove smashed
- 2 kaffir lime leaves teared (optional)
- You can choose as many veggies as you like from the following list (for 2 persons you need about 3 - 4 cups of veggies in total)
- Shitake mushrooms or brown mushrooms
- Sugar snaps snow peas, peas
- Kale spinach,chard
- Green beans
- Romanesco or cauliflower
- Bok choy
- You may like to add some noodles you can add soya, rice or buckwheat noodles. Many choices these days. There is this new product, which combines seaweed and noodles = seaweed pasta..
- more info coming soon
- If you like plain tofu add some cubes. There are many more options available these days. Tofu, tempeh, fermented tempeh, often seasoned already, which gives them more flavour.
- Kombu soak 10 minutes in warm water , Dulse, Wakame etc..
- This is a new food on the market. In the Netherlands it's available under the name "I sea Pasta". Checkout 'Seamorefood.com" for more information about this product
- Toppings: very important...this is the finishing touch and makes your miso soup crunchy with lots of flavours
- Springonions cut lengthwise once or twice, then chop
- Cilantro chopped
- Sesame seeds roasted
- Peanuts chopped
- Chili flakes
Infusing your Miso Broth
- Bring 5 cups (1,25 liter) of water to a boil in a pot
- Add ginger, lemongrass, garlic and kaffir limes. Cover pot and set aside to infuse for about 30 minutes. Remove the spices with a slotted spoon.
- If you would like to add noodles, cook a handful in a separate pot and follow cooking instructions, usually 4- 8 minutes, drain and put aside.
- Meanwhile cut the veggies of your choice, until you have about 3 - 4 cups
- Add miso paste to the infused broth and stir thoroughly until all miso is dissolved, bring to a boil and lower the heat.
- Some veggies need to 'cook' for some minutes in order to soften, add them into the miso broth now: (green beans, cauliflower, romanesco flower, asparagus, carrots)
- Keep miso broth hot, but don't boil, for about 5 minutes
- Add the seaweed and the noodles
- Add all other veggies. You could also divide the veggies among the soup bowls
- Pour miso soup into the bowls, covering all veggies.
- Let stand for a minute or two.
- Add toppings to and enjoy this healthy boost.