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All recipes are deliciously vegan.

Miso Soup

gluten free
wheat free
low fat low sugar, diabetic friendly
1 spoon difficulty rating

25-30 minutes

Serves: 4

Miso Soup

This recipe is amazing and very healthy. It's good for lunch or supper, with or without some of our other Japanese dishes, eg Wholefood Sushi Or try eating it for breakfast, like a Samurai warrior (but take your sword off first!)

Ingredients: 

Dashi (base stock)

  • 1.5 L home-made vegetable stock or water
  • 5-6 small dried shiitake mushrooms or use larger, fresh shiitake
  • 2 tbsp mirin (rice wine) or medium sherry
  • 1 strip kombu

Soup

  • 1 stick celery, finely chopped
  • 1 large carrot, finely diced or sliced on largest section of grater
  • 1 small head broccoli or similar green vegetable, sliced into small pieces (if using broccoli, use all the vegetable, not just the florets. Peel the stem first then chop it into small pieces) 1 small onion, finely chopped OR a small bunch spring onions, sliced into 2cm/1inch pieces
  • ¼ cup shoyu soya sauce
  • 1 tsp grated fresh root ginger
  • 1-1 ½ tsp mugi miso (medium strong) per serving. If you can’t buy mugi miso, use a darker one such as genmai but use a little less. If using a very light miso, you may need to add a bit more, but do so gradually.

Optional

  • Cooked brown rice or cooked soba (buckwheat) noodles
  • Tofu chunks – e.g. Cauldron deep-fried or a firm, flavoured tofu
  • 1 cup cooked pulses, e.g. chick peas; whole lentils any colour; aduki beans
  • Nori flakes for a condiment

Method: 

1. Put the 4 dashi ingredients (stock/water; mushrooms; mirin; kombu) into a large pot.

2. Bring to boil and simmer for 15 minutes.

3. Meanwhile, prepare vegetables and other ingredients as above. Put aside.

4. After stock has cooked 15 minutes, blend the mushrooms and kombu with some of the stock until mixture is as smooth as possible. Return to soup pan. (Or discard the kombu altogether and blend the dried shiitakes.) If using fresh mushrooms, no need to blend.

5. Add rest of ingredients – vegetables, ginger and shoyu (not miso or options) – and simmer for 5-7 minutes, or until vegetables are just tender and no more.

6. Remove from heat.

7. Put 1 helping of miso into each soup bowl. Mix with a little cold water until it’s smooth.

8. Add 2-3 ladles of soup.

9. Add some of the options if desired and stir well in to the hot soup.

10. Sprinkle with nori flakes if desired and eat.

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