I don’t eat sushi (obviously, no seafood here) but I’ve always loved going to Japanese restaurants. And even though miso soup is often served as a starter at most Japanese restaurants here, it’s always been one aspect of the meal that I enjoy the most.
I love how salty and flavourful the soup is, and I’ll happily have it with nothing in it except for a few diced salad onions.
This miso soup recipe that I’ve made here is slightly more filling, but it would make for a really great light, summery lunch!
Miso Soup
Ingredients:
750 mL of vegetable stock
3 cm piece of ginger, grated
2 cloves of garlic, chopped
1 fresh chilli, chopped and deseeded
1/2 of a savoy cabbage, shredded
1 carrot, julienned
3 tablespoons of miso paste (some miso paste has bonito a fish flavour so get a non-bonito if you’re cooking for vegans/vegetarians)
1 tablespoon of soy sauce
100 g of silky tofu, cubed
Instructions:
Pour your stock into a largish pot and bring it to boil.
Then add in the garlic, chilli and ginger. Cover and let simmer for 5 minutes.
Then add in your carrot and cabbage. Simmer for a further 5 minutes or until the cabbage has wilted.
Once your cabbage has wilted, stir in your miso paste and soy sauce. (Taste and add more of either if needed.)
Then add in your tofu, take your soup off the heat and let it stand for a few minutes before serving.
Are you a miso soup fan?
If you enjoyed this recipe, you might also like:
vegan coconut soup
chickpea and lemongrass green curry
coconut lentil soup
cauliflower manchurian
butternut squash thai green curry
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