Just recently I've been loving miso soup for lunch. Here's my version:
Marvellous Miso Soup
(Makes at least two portions - depending on the amount of vegetables and noodles used)
miso paste
ginger
garlic
cabbage
spring onion
mushrooms (optional)
brown rice noodles
sesame oil
boiling water
freshly ground pepper
Grate a garlic bulb with a knob of ginger. Sweat in a saucepan with the sesame oil. Meanwhile, slice a couple of spring onions into rings (include plenty of the green part). Shred two-three cabbage leaves (savoy looks best). Add the spring onion and cabbage (+ a couple or three of mushrooms if using) to the pan and fry gently for a couple of minutes.
Add around a pint of boiling water. Throw in a handful of noodles (I have been using King Soba brown rice and wakame noodles - delicious). Simmer for a two to three minutes, until the noodles are tender.
Remove the pan from the heat and add a good squeeze/spoonful of miso paste (about 1 tbs). Stir to dissolve. Return to heat (reduced) for a couple of minutes. DO NOT BOIL - this will kill off the beneficial enzymes in the miso.
Taste and adjust miso/seasoning if necessary. Ladle into bowls, distributing the noodles and vegetables evenly. You may find it easier to eat the noodles with chopsticks!
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