Wholesome, warming and gut-friendly, miso soup is the nourishing dish your body will thank you for this winter.
And we’ve got the perfect recipe you to get you started on a magical miso journey.
Start by soaking a few pieces of kombu seaweed in several cups of water for 15-30 minutes and bring it to a simmer with a few slices of ginger. Once simmering, add the kombu and a cup or two of dried, fermented, and smoked tuna. Let this bath for around 5 minutes before turning off the heat and leaving to steep for another 10. Strain it, and return the broth to the pot. Have a taste and then put it back onto boil at a low heat (steamy bot simmering). Add add several cups of kale/your preferred dark, leafy green allow to cook down slowly.
Next, cook the soba noodles, give them a quick rinse under cold water, and aside. Prepare your choice of additions, sautéed mushrooms, tofu, seaweed, grated carrot, sliced scallions, fresh coriander and/ore boiled eggs.
When you’re ready to serve, take the broth off the heat and add some miso. In a separate dish, pour a bit of warm broth into the miso paste (I usually use organic white miso, about 1 tbsp per cup of broth) and stir to loosen it. Pour some of the thinned-out miso into the broth, taste and add more as needed.
Grab a big bowl, fill it with noodles and toppings, and then ladle the broth on top. Garnish with sesame seeds, add a squeeze of fresh lime juice, and finish with a drizzle of sesame oil. Eat with chopsticks for the full experience.
On those dark nights when ordering in is looking likely, opt instead for a bowl of detoxifying, gut-bolstering, immune-boosting broth that, when mixed with buckwheat soba noodles, vegetables and protein, becomes a comforting and restorative meal.