I love this soup for the colder months, it’s super quick and easy, and requires minimal washing up!
And trust me, once you try it you’ll be shouting “Miso happy” all day long! But soup puns aside, miso has been prized by Asian philosophies for centuries for its rich enzymatic content and healing qualities including supporting cardiovascular health and blood flow.
The fermented quality of this food makes it a powerful probiotic that helps digest, synthesise, and assimilate the nutrients we consume, to support the immune system and fight infection. Add some noodles and veggies and this soup becomes a tasty power pack of vitamins and minerals, especially good for boosting immunity in the winter flu season, or when we get run down by sky-high mountains of work.
Ingredients (serves 1 hungry vegan)
- 1x sachet of miso paste*, approx 18g or 1 Tbs (I like the ones with wakame/seaweed in them but it’s totally up to your preference)
- ½ x portion vermicelli noodles (approximately 25g or one handful)
- ¼ cup shallots
- 1 cup mixed vegetables, fresh or frozen, finely chopped or diced**
- ½ cup soft tofu or edamame beans (shelled)
- 1 Tbs tamari or soy sauce (use reduced salt where possible)
- ½ tsp crushed garlic
- ½ tsp ginger, finely chopped (optional)
- chilli to taste (optional)
- 1 tsp mirin (optional)
- A dash of imagination (optional)
- Pick a bowl that matches your hunger levels.
- In the bowl, place the chilli, garlic and ginger.
- Next add the vegetables, tofu/edamame, noodles and miso paste.
- Boil the kettle and fill your bowl with boiling water until everything is well covered.
- Add the tamari and mirin, and stir well.
- Leave to cook for approximately 10 minutes to allow the flavours to absorb.
- Sip and enjoy the goodness.
- Miso sachets can be found in the Asian food aisle of most supermarkets, or in paste form at health food stores
- *Not all miso pastes are gluten free, some are made on grains containing gluten (oats, wheat, rye, barley) whilst others use other GF grains. If coeliac always check the labels.
- **For the vegetables, use whatever is cheap and in season. I often use baby spinach, bok choy/pak choy or silverbeet, carrot, capsicum and mushrooms as they cook through quickly and go well with miso.
- The strength of flavour can be adjusted according to your preferences. For a weaker soup simply dilute with more hot water, or for a stronger flavour add more tamari, mirin and miso.
- Vermicelli noodles can also be found in the Asian food aisle and are an awesome cheap and healthier alternative to two-minute noodles. For extra nutrition try brown rice vermicelli or also sweet potato noodles. They usually come in packs divided into smaller portions so you can use them gradually. To cook them simply add hot water and leave for 5-10 minutes, then drain. They can be used in soups, stir-fries, rice paper rolls…the list goes on.
- For a wholefood alternative: try spiralising your own sweet potato or zucchini noodles and placing them at the bottom of the bowl before adding the other ingredients.