Recipe: Medicinal Miso Abundance Bowl
Preparation time: 10min
Cooking time: 20-30min
SF, DF, GF, VG, Great for Kids
2 White Onions (Finely Sliced)
1 Medium Carrot (Finely Sliced)
1 Leek (Finely Sliced)
1/2 Cup Dried Shitake Mushrooms
3 -4 Stalks of Spring Onions
2-3 Strands of Wakame Seaweed (cut into very fine pieces with scissors)
1 Piece of Kombu Seaweed (The length of your forefinger)
3-4 Tbls Brown Rice Miso Paste
Water or Vegetable Stock (See my Nourishing Life Giving Stock recipe)
1 Pack of Brown Rice Udon Noodles or Soba Buckwheat Noodles (Gluten Free)
1-2 Tbls Tamari (GF) or Shoyu
1 Bunch Asparagus (Broken in half with ends discarded)
1 Bunch Radishes (Washed and finely sliced)
150g Frozen or Fresh Peas
1 Can Cooked Organic Chickpeas
35g Fresh Alfalfa Sprouts
4 Spring Onions (Finely Sliced)
4 Blocks of Mochi
– Pre-heat oven to 200 degrees C.
– Finely slice the onions, carrots and leeks and place in a medium sized soup pot.
– Add shitakes, kombu and wakame seaweed. Make sure the wakame is cut into very small pieces with some scissors first as it expands a lot in the water and you don’t want big slimy pieces of seaweed to eat later on!
– Add water or vegetable stock to 3/4 full of the pot and 1-2 good pinches of sea salt and put on a high heat. Bring to a boil, turn down to a simmer and let it simmer with the lid half on for at least 15min or until veg are soft but not falling apart.
– In a separate pot, add boiled kettle water and once water is rolling add rice or soba noodles and let it simmer for 7-10min or until noodles are soft but not mushy. Drain and immediately run under cold water tap to stop the cooking process. Leave aside.
– In a baking dish put the 4 blocks of Mochi in the oven for approx 10min or until puffed up.
– Re-boil the kettle and add to a pot with a few pinches of sea salt. Once water is boiling, add peas and broccoli and let it simmer on a medium/high heat for 3-5min or until peas are all floating on the top. Add the Asparagus for 2min and let it all simmer.
– Take off the heat, drain and run the veg under cold water to stop them cooking anymore and to keep them green. Leave aside.
– Back to the soup, once the veg are nice and soft turn off the heat.
– In a small separate bowl ladle out 2 spoonfuls of broth. Then add the Miso Paste to this bowl and dissolve it well in the broth until it is a clear dark liquid. Make sure there are no lumps.
– Now add back to the soup pot and mix in. Then add tamari or shoyu. Stir in well.
– One point: Miso should NEVER be added whilst the soup is cooking, this kills the powerful enzymes and goodness of Miso. It should only ever be added once the soup is cooked and the heat has been turned off.
– To serve up, place noodles into each serving bowl then ladle in the soup on top.
– Add broccoli, peas, asparagus, alfalfa, finely sliced radishes, chickpeas & spring onions.
– Add the mochi crouton and drizzle a light serving of toasted sesame oil over the top.
By Nicky Clinch