As we've been faced with frosty mornings and busy work/study schedules, this warming miso soup has been a saviour in recent weeks. There's something so satisfying about soup during this time of year, but the options can often feel a little predictable... tomato, carrot, mushroom...you know the drill. So with something more 'exotic' in mind, we whipped up this delicious soup with toasted sesame seeds, vegetable noodles, herbs & tamari. This really is such a simple, quick soup to prepare, but it packs a whole load of flavour and texture too. Basically, it's the best of both worlds!
We've opted for vegetable noodles in our soup, made with a julienne peeler and whatever we have in the fridge! This works great with carrot, courgette (zuchinni) & butternut squash. If your'e in the mood for something a bit heartier though, the soup is great with some noodles thrown in at the end too. Our personal favourite are buckwheat noodles by King Soba.
Ingredients (serves 2-3)
2 tablespoon of organic red miso paste
1 tablespoon of tamari
1 litre of water
a handful of fresh coriander
1 small onion, finely sliced
1/2 head of broccoli, chopped up
1/2 cup of coconut milk
1/2 teaspoon of good quality salt
(optional: buckwheat noodles, fresh green chilli)
1 inch of fresh ginger, finely sliced
2 tablespoons of sesame seeds
for the vegetable noodles:
1 courgette (zuchinni)
1/2 a butternut squash
1. In a small frying pan, toast your sesame seeds until fragrant and golden. Set aside.
2. Prepare your vegetable noodles for the dish - you can use a julienne peeler, spiraliser or a normal vegetable peeler for this.
3. In a large saucepan, heat some coconut oil and add your onions. Fry for 4-5 minutes until golden.
4.Add in the water, salt, half of the ginger and the broccoli. Bring to the boil and simmer for a few minutes,until the broccoli is nearly cooked. If you're using buckwheat noodles, add them now.
5.Add in your vegetable noodles and simmer for another 4-5 minutes, with the lid on the pan.
6. Turn off the heat, before adding your miso paste, coconut milk, tamari, coriander & the rest of the ginger. Stir thoroughly to make sure the miso paste has dissolved.
7. Your soup is ready! Serve and top with the sesame seeds and extra coriander.