BASIC MISO SOUP by Danielle O’Donoghue

Recipe: BASIC MISO SOUP by Danielle O’Donoghue

Ingredients Serves:
  • 6 cupsvegetable stock
  • 1 x 5cm piecekombu seaweed*
  • 1 cupJapanese pumpkin, sliced
  • 1shallot
  • ½ tspgrated ginger
  • ½onion, cut into thin crescents
  • 1 cupseasonal vegetables, sliced
  • 1-2 Tblspgenmai (brown rice) or mugi (barley) miso
  • 1 Tbspsesame or macadamia oil

* Kombu is hard to find these days. There is an Asian food store on Oxford Street in Bondi Junction, NSW that stocks it, but if you can’t get your hands on any, wakame or arame sea vegetable will work as another mineral-rich substitute. Wakame is available at the Co-op.

 

Method

Heat sesame oil in a heavy-based pot. Add onion and sauté till aroma changes from pungent to sweet, adding a pinch of sea salt, as it cooks to translucent. Add seasonal vegetables now (unless using light leafy greens like bok choy, in which case add them right before serving) and sauté to release their flavour into the oil. Add stock and pumpkin to the pot.

Cut sea vegetables into small pieces with scissors and add to pot. Cover and bring to the boil, then turn down to simmer for 15–20 minutes.

Add miso to taste by dissolving in some of the hot soup in a small bowl or cup, then adding it to the pot with the grated ginger. Heat gently for a few minutes, being careful not to boil*. In general 1 tsp of miso to one bowl of soup is a rough guide. Garnish with some thinly sliced green shallot tops – their pungent flavour helps to activate the enzymes in the miso, as does ginger’s pungency, and their yin greenness balances the salty yang of the miso.

Miso is usually cooked as it is such a concentrated food; too much raw miso can lead the body into a cycle of sweet cravings.

*Remember never to boil miso if you want to retain its healing properties, as the high temperatures kill the enzymes.

© Copyright 2017 Danielle O’Donoghue

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