Miso Soup

Name: Miso Soup
Cuisine: Asian, Japanese
Ingredients: 600ml water; 1 fresh shiitake, sliced; 1 leaf cabbage, roughly chopped; 2-3 cm carrot, sliced in discs or julienne; 3 mangetout, sliced; 2 tsp miso paste; 1 scallion, chopped finely

4 steps

You can use brown rice miso for this, and barley miso is nice. White miso is lovely but quite sweet so you need a bit of experience to get it just right. Sometimes we mix two different miso pastes, like brown and white. This makes for a nice depth of flavour. Play around and find your own favourite. 'Dashi', a Japanese style of soup stock, is considered crucial for making miso soup but I have found that a good quality European soup stock actually makes a decent miso soup too. The combination of cabbage and miso flavours work well. If you are omitting cabbage add in some vegetable bouillon.

Updated at: Wed, 16 Aug 2023 21:11:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories32.5 kcal (2%)

Total Fat0.5 g (1%)

Carbs6.2 g (2%)

Sugars2.6 g (3%)

Protein1.6 g (3%)

Sodium228 mg (11%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

600mlwater

1 leafCabbage

2-3 cm, sliced in discs or julienne

2 tspmiso paste

Instructions

Step 1

Place the water, shiitake, cabbage and carrots in a pan. Bring to boil then add the mangetout or French beans. Cook until vegetables have just softened.

Step 2

Stir in the miso and sliced scallion. Make sure the miso paste has combined. Turn off the heat immediately - don't allow the soup to boil once the miso has been added as this would destroy the beneficial probiotics and the delicate flavour.

Step 3

To serve: Pour into small bowls and enjoy immediately or put in flask to take in O'Bento - We do both.

Option

Step 4

You can use different veg, like spinach, turnip, even potatoes. And of course tofu and seaweed are great to include. Shiitake gives such good flavour, I recommend using it over other mushrooms.