So … I’m clearly not of Asian descent and I certainly did not grow up eating Miso in any form!
As such, I make absolutely NO claim to this being an even vaguely authentic (or even correct?!) way to make Miso soup 😆
However, it was delicious, easy, comforting and nutritious so I’m running with it!
Actually, if I’m honest, the first time it wasn’t quite as delicious … I waaaay overdid the chilli and I couldn’t feel my lips 😬 that is fixed now!
If you haven’t used Miso before, it is a rich, fermented soy bean paste with a deep savoury or umami flavour. It is also thought to be a great gut health food, being rich in fibre and high in protein and antioxidants. You can find it in big supermarkets, Asian grocery stores and health food shops.
To make the soup you’ll need:
- 1 tbsp garlic infused olive oil
- 70g white miso paste
- 1 heaped tbsp fresh grated ginger
- 1 tbsp coconut aminos (or soy sauce)
- 1/4 tsp dehydrated chilli flakes (check their heat!)
- 250g Enoki mushrooms (cut their gritty ends off before you weigh them)
- 4 cups hot veggie stock
- 6 cups hot water
- A good handful of diced sugar snap peas, snow peas or green beans per serve
In a large saucepan over medium heat, heat the oil, then add in the miso paste, ginger, aminos and chilli.
Cook, stirring for a few minutes until well combined and fragrant.
Add in the mushrooms and stir them through the miso mix so they are well coated. Cook for a further 2 minutes.
Add in the stock and water then stir well and bring to a gentle simmer.
Place your fresh, chopped peas or beans in a bowl and top with the very hot soup.
I freeze the leftovers of the soup for lunches, but I don’t add the peas or beans to the freezer – they keep their crunch best when you add them in fresh.