There is nothing like a good soup to beat the winter blues. Soup doesn’t have to be complicated and elaborate. One of my favourite soups is miso soup. It is quick and easy and bursting with natural goodness.
Miso is available in several different varieties but for best result go for unpasteurised organic barley miso. Miso contains living microorganism and beneficial enzymes that are heat sensitive. As a general rule, never bring miso soup to a boil. Use salt sparingly in miso soup. It is best to add it later individually according to taste.
- 1 medium size potato, cubed
- 1 large carrot, peeled and cubed
- 1 medium size daikon radish, peeled and cubed
- 300gm silken tofu, cubed
- A strip of kombu
- 25gm fresh ginger, finely sliced
- 30gm wakame
- 1.2lt filtered water
- 35gm of miso
- Sesame oil for garnishing
- Finely chopped spring onion for garnishing
Put aside the miso, sesame oil and spring onion. Place the rest of the ingredients in a large stainless steel or heavy cast iron pot and bring to a rolling boil, lower the heat and simmer for a further 30 minutes until all vegetables are thoroughly cooked and soft. Remove the pot from the heat, mix the miso with a little hot water and mix well into a thick paste, and add it to the pot. Stir well. Serve immediately in individual serving bowl and garnish with a dash of sesame oil and spring onion.