Asian Miso Soup
As a big fan of Japanese food, miso paste is a regular ingredient in my cooking. It is a great source of iron, calcium, potassium, vitamin B and protein. It is extremely versatile and using it to flavour this soup has brought my love for Japanese into my kitchen. I have kept this recipe simple and is a fabulous option for a light lunch or dinner, however if you would like to include more protein into it some shredded chicken would be a great addition.
2 spring onions, trimmed and sliced finely
2cm piece ginger, cut into matchsticks
6 cups vegetable stock
2 tablespoons miso paste (I use brown rice miso)
2 tablespoons luke warm water
1-2 teaspoons tamari
1 teaspoon coconut nectar (or raw honey)
500g mixed mushrooms (enoki, shitake, button)
2 cups mixed Asian greens, roughly chopped
250g Kelp noodles or udon noodles.
Heat large saucepan on stove and add spring onions and ginger. Stir for 1-2 minutes. Pour in vegetable stock and bring to boil. Reduce heat and simmer for 10 minutes.
In the meantime, prepare your miso, water, tamari and coconut nectar by mixing well in small bowl. Prepare your mushrooms and greens.
After 10 minutes, add the miso paste and mix well. Add your mushrooms and greens and allow to simmer for 5 minutes.
Whilst the soup is finishing cooking, prepare noodles as per package, divide amongst bowls and then ladle in your soup with mushrooms and greens.