MisoSoup22

Good Food Friday: Anny Foder’s Miso soup

Remember Anny Foder you met a few weeks back?  Well, here’s her fabulous Miso soup.  I’m a HUGE fan of miso soup as a snack or meal.  I’ve been known to eat it for breakfast and it’s brilliant to help replenish and heal.  (Um.. that rhymes)

Anyway!  Enjoy this one today – even though it’s going to be a gazillion degrees here today, you can pop this one in your recipe file.

 
Miso soup recipe

Prep time: 10 – 20 mins

Equipment: sharp cutting knife, (I prefer ceramic) heavy based stainless steel, ceramic or cast iron cooking pot, your favorite soup bowls, chop sticks if you like, and loving company.

Serves: 4 – 6

Ingredients: 1 brown onion, 1 garlic clove, 1 inch fresh ginger, 1 inch fresh turmeric if available, splash of olive oil or ghee, 1 tsp dried turmeric, 1 tsp ginger powder, pinch of quality salt, pinch black pepper, 1 carrot, 1 white radish (daikon) 4-6 fresh shitake mushrooms, tsp dried wakame, 1 litre *stock. Fresh parsley or coriander to serve.

*Stock. I prefer fish or vegetable stock for miso soup. 2 celery stalks, half a fennel, whole onion including the peel if organic, several garlic cloves, 2 -3 bay leaves and salt. If adding fish, use the whole fish. I like to use small local fish in season.

Method: Soak the wakame in a bowl of warm water while you prepare the vegetables. Slice the vegetables with your utmost love and care knowing it is healing your core. The best is as fine as possible, as matchsticks or rough bite sized cubes.

Sweat off onion, garlic, fresh ginger, fresh turmeric (if you found some) salt and pepper in olive oil or ghee until soft. Add the dried herbs and spices and keep stirring until a wet paste forms. Now add in all the vegetables and stock. Take out the wakame from the soaking water and chop roughly, add to your soup. You may wish to add the wakame soaking water.

Cover and cook for a further 30 – 40 mins depending on how well the vegetables cook. You want the vegetables to melt in your mouth. Now comes the miso. It is important not to add the miso to the cooking pot. Boiling miso destroys the goodies. Put a few tablespoons in a bowl or mortar or surabachi (Japnese mortar) and add some hot soup water to make a paste. Add one or more spoons of miso paste to your soup at service and top with fresh herbs.

Tips:

A). Use darker colour miso for colder weather and lighter colour miso for warmer weather.

B) I have been able to find fresh turmeric more often in Asian grocery stores. In Melbourne the fresh produce people in Glen Eira Rd and the Asian grocery behind Coles, in Prahran both often stock it.

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2 Responses to “Good Food Friday: Anny Foder’s Miso soup”

  1. megan

    I’d love to make this as part of my cleanse but I can’t see Miso as part of the ingredients list. What type should I buy? And the paste or instant? Thankyou.

    Reply