Tweaked from your average sushi joint miso, you’ll love this souped-up miso soup.
Now we’re not saying this version is totally traditional, but it does turn your favourite Japanese soup into a meal. Which is pretty exciting.
Seaweeds are known to be one of the most nutritionally dense plants around. They contain huge amounts of calcium, clean our blood, and chelate heavy metals to detox our bodies of icky chemicals and so much more. Basically they’ve got our backs. Arigato, seaweed.
Tip: This made 2 big bowls of miso soup. If you’d like more, double the recipe – being mindful of the water to miso ratio.
- 1 shallot minced (optional)
- Coconut oil – for sautéing only
- 4 cups water
- ~1 nori sheet, shredded (I use scissors!)
- 1/3 cup miso
- Organic tofu, cubed (As much as desired. I used 3- 4 ounces)
- Broccolini (or other greens)
- Mushrooms, sliced (again, as much as desired)
- Soba noodles (make sure to find some made with Buckwheat or another gluten free grain if necessary)
- Sesame seeds (black and white if you have them)
- Green onion chopped
- Tamari – to taste
- Sesame oil – to taste
1. Heat a large pot over medium heat. If using shallot, add a little coconut oil and the minced shallot. Stir and cook until browned.
2. Next, add the water to the pot and bring to a simmer and add your seaweed (nori).
3. Simmer for 5 minutes or more (more simmering = less seaweed flavour). Reduce heat to low and then add the miso. (High heat will kill the beneficial bacteria in your miso so make sure and take care of it!) Stir to break up the miso and combine it well into the broth.
4. In a separate pan sauté the tofu until lightly browned. Then remove from pan and set aside.
5. In the same sauté pan, toss in your broccolini (or kale or other green) and sauté until slightly softened and bright green. Then remove and set aside.
6. Again in the same sauté pan, toss in the sliced mushrooms and a splash of tamari – sauté until nicely browned.
7. While sautéing the veggies, bring another pot of water to boil and boil the soba noodles. Drain once they’re done and set them aside.
8. Next we’ll build the miso bowls. Divide the broth between bowls and then arrange your soup contents as you like – adding the noodles, tofu, broccolini and mushrooms.
9. Garnish with green onion, sesame seeds and a little drizzle of sesame oil and tamari if you like.