Miso Soup

February 12, 2014 in Soups & Starters

This soup has become one of my favourite lunches over the winter as it is so quick and easy to make, full of flavour and keeps you lovely and warm. Plus one of the massive positives to this soup is it is amazingly low in calories, so perfect for anyone that is trying to lose a little bit.

When it comes to lunch in my house it usually has to be something that can be prepared in 15mins max, largely because I am rushing around all day and like to have my evenings and mornings free and so the middle of the day does not have much space for cooking. This means that I either have left overs from the night before, I hate waste, or I have a salad. The first one is great if I have any which is not always the case and sometimes I want something warming and a salad just will not cut it. That is when the miso soup comes into its own.

If you like oriental flavours you will love this soup and the miso just gives it so much depth and flavour. Interestingly enough, when my parents first got together about 35 years ago you couldn’t get gravy that was vegetarian and so they had to make their own from scratch and my mum used miso as the base for it which she still does sometimes now. It makes a really yummy gravy and the perfect alternative to Bisto when you want a change.

Miso Soup

Serves 4

Prep time: 5-10mins

Cook Time: 10-15mins

Total Time: 15-25mins

Ingredients

1-2 tbs Brown Miso Paste

100g/3.5oz Fresh Shiitake Mushrooms, sliced

200g/8oz Firm Silken Tofu, cut into 1in cubes
2 Fat Garlic Cloves, sliced
1 inch Fresh Ginger, sliced
60g/2oz Dulse Seaweed
2 tsp Tamari
1 tsp Oil
200g/8oz Konjac Noodles

Instructions

1. Heat the oil in a heavy bottomed pan and then add the garlic and ginger slices and cook for about 1 minute then add the mushrooms, seaweed, tofu and enough water to cover everything and a bit more.

2. Bring the pot to the boil and then reduce to a simmer and add the Tamari and cook until the mushrooms are soft but still have some bite.

3. While the soup is cooking mix the miso paste with about 2 tbs of hot water to completely dissolve is, then when the mushrooms are ready stir into the soup. Do not bring back to the boil as this will cause the miso to split.

4. While your soup is on cook the konjac noodles.

5. To serve place noodles in the bottom of the bowl and ladle the soup over them, top with chopped spring onion greens and chilli slices.

Notes

1. I have used fresh Shiitake mushrooms in this soup because I have a wonderful green grocer that stocks them. If you can’t get them then try oyster mushrooms or even button mushrooms, just go for one that you love.

2. Konjac is a plant native to Japan and other parts of Asia, these noodles are very unusual and something I only came across recently and love them as 100g is only about 2 calories. If you can’t get them any noodles should be fine, something like rice noodles or buckwheat noodles would work well.

About the author

Mercedes Aspland

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Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

Ingredients

Instructions

Notes

Mercedes Aspland

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