Tasty Red Paste and bone broth Miso Soup which can easily be made vegan friendly.
For this soup I brought an organic unpasteurized red miso paste by Miso Tasty which I purchased in waitrose after finding it quite hard to come by except on amazon. It is made from fermented soya bean and rice, fermented soya is the beneficial form of soya which has gut repair benefits including glutamine and ‘umami’ which is Japanese for ‘pleasant savory taste’ or ‘yummy’. I think using my bone broth also really helped to make this a favourite soup, whereas until now I haven’t been a great admirer of miso based soup based on the ones I had brought ready made.
Serves 2-3 adults
2 garlic cloves chopped.
4 spring onions sliced, the green as well, reserve some green to garnish.
700 ml / 1 3/4 pints of bone broth, you can use vegetable or fish if you want to.
To make bone broth:http://cornwallnan.co.uk/2018/06/making-bone-broth/
100g silken tofu diced. I used the silken tofu for this recipe but I think the next time I make it I will try leaving it out, (just because I need to limit soya in my diet) but if you are vegan or vegetarian and making it with a veg stock or simply like tofu, then it is a very good food source for following :
Benefits:- tofu is a good source of protein and contains all eight essential amino acids. It is also an excellent source of iron and calcium and the minerals manganese, selenium and phosphorus. In addition tofu is also a good source of magnesium, copper, zinc and vitamin B1.
10 cm / 4″ strip of dried kombu (kelp) seaweed, cut into a few pieces.
2 teaspoons of miso paste. I used red but the original recipe from Naomi Devlin just states miso, (although she also recommends the red). I have seen white in most shops but have not tried it myself, but I can vouch for the red one I brought, it was deep and rich and savory.
Dried green nori flakes.
Note: Naomi dresses her soup with ribbon pickle which I hadn’t made at the time but which I have since made.
Place the garlic, the spring onions and the broth into a medium sized pan and bring to the boil, cover with a lid and reduce the heat, simmer for 15 minutes. Strain out the bits, return the pan to a simmer
Add the tofu to the broth and simmer for another 5 minutes, do not boil the soup once the tofu has been added, then turn off the heat.
Stir in the kombu unwashed leaving the white powder on the kombu, this contains healthy glutamine, cover again and leave to stand for 10 minutes.
Remove the kombu and discard.
Put the miso paste in to a little bowl and loosen it with a little of the broth then pour back into the pan. (It is very important to wait until the soup has been taken off the heat to stir in miso). The paste-like texture will melt into the soup thanks to the residual heat of the stock. Add enough miso to suit your preference.
If topping with with ribbon pickle be careful not to make the soup too salty as the pickle is also salty, if not using the pickle to top you can adjust the soup at this point by adding more or less miso paste to the pan. When satisfied with your seasoning ladle the soup into two bowls, add the reserved spring onion and sprinkle over some nori flakes to garnish.
Add the ribbon pickle if using.
The soup should be at a suitable temperature to eat but if you need to heat it up a bit more do so very gently, miso is a fermented food which means it contains live, active cultures of bacteria the type that is also found in live yogurt. Boiling the soup will kill the probiotics in the miso, destroying the health benefits it typically offers, such as better digestive health.
I did a bit of research on how to store miso soup, ours was so nice most of it went on the day but I did have a third serving left over. I found the following advice.
If you want to refrigerate miso soup, put it in a container that can be tightly sealed to keep it fresh and free from any bacterial growth. The soup should be eaten within three days of being cooked and refrigerated to be safe.
To freeze Use containers with lids that seal well so as to minimize freezer burn. It is best to leave at least one inch head space in the soup containers when freezing so the soup has room to expand. Once you’ve poured the miso soup into freezer-safe containers and sealed the lids, the soup can be kept frozen for up to six months and still retain a high quality of flavor.
On another site it suggested only 3 months in the freezer, so am popping mine in with a 3 month label but I really don’t think it will be a problem, I am already hankering after another bowl of it, especially now I have the ribbon pickle to top as well!.