This is vegan miso broth soul food. Packed with goodness…and full of the flavours of Japan. Give your immune system a boost … with this ninja-karate-kicking bowl of wonder 🙂
A traditional miso broth is unlikely to be vegan, so I’ve made a base stock with fresh vegetables, ginger and seaweed to enrich the depth of flavour.
The ginger in this recipe really sings, and I’ve used a dark hearty miso to match it.
There are some more unusual ingredients included here today – particularly Kombu and Wakame seaweed and also Mirin; Japanese sweet rice cooking wine. Seaweed is just such a good addition to a varied vegan diet, full of minerals and trace elements. Some types are more readily available than others, but a decent whole-food store should have them. Or else on-line…. chase them down, you won’t regret it 🙂
Any signs of a cough or a cold this winter, and I’ll be making this…. well any excuse actually, it’s just so good.
Hope you enjoy! 🙂
MISO GINGER BROTH WITH SOBA
Cook’s note: 100% buckwheat noodles, certified gluten-free tamari and brown rice miso will make this dish gluten-free
- 1 large carrot
- 1 stick of celery
- 1 medium onion
- 50 gms. fresh ginger
- 3 gms. dried shitake mushrooms
- 3 gms. strip of kombu seaweed
- 5 gms. dried wakame flakes
- 1100 ml. filtered water (just over a litre)
- Wash peel and chop carrot in half.
- Wash, trim, and cut celery in half.
- Peel and roughly chop ginger into several pieces.
- Place all the ingredients in a saucepan (with a tight-fitting lid) and bring to a gentle simmer.
- Cover, reduce heat to a minimum (I used a heat diffuser), and simmer very very gently for 90 mins. or so.
- Remove from heat and strain, retaining the stock.
- Transfer the stock to the saucepan.
- Cook’s note : Keep the discarded vegetables and seaweed, and puree them into a soup e.g. carrot soup. #wastenot
Miso broth ingredients:
- 1 Litre of homemade vegetable stock as above.
- 160 gms. soba (buckwheat noodles)
- 75 gms. spring onions
- 40gms. fresh ginger
- 50 gms. dark brown rice miso
- 100ml. water
- 15 gms. dried shiitake mushrooms
- 5 gms. wakame flakes
- 2 tbs. tamari
- 1 tbs. mirin
- 100 gms. extra-firm tofu (plain or smoked – I used smoked).
- 1 tbs. sesame oil
- 25 gms. spring onions
- 50gms. daikon radish or mooli radish
- Wash, trim and finely slice spring onions.
- Peel and finely grate the fresh ginger.
- Finely slice, and then hydrate shitake mushrooms in just enough water to cover for up to 15 mins.
- Hydrate wakame flakes in just enough water to cover.
- Slice and cube the firm tofu into pieces approx. 1 cm. square.
- In a wide pan, on a medium heat, add 1 tbs. sesame oil.
- When hot, add the diced tofu, and sauté for 3-4 mins.
- Remove from heat and set aside.
- Mix the miso with 150 ml. water, and stir to form a smooth thin paste.
- Bring the vegetable stock to the boil and add the soba noodles.
- Boil the noodles for 3-4 mins. until nearly tender: (see packet for exact timings).
- Add shiitake mushrooms, and wakame flakes, with soaking water, to the pan.
- Add grated fresh ginger.
- Simmer gently for 2 mins.
- Add tamari and mirin.
- Stir to combine and simmer for 1 min.
- Add diced spring onions, sautéed tofu and miso sauce.
- Stir to combine. for 10 secs. Please don’t let the miso boil, as this will destroy the nutrients.
- Cover, and switch off the heat.
- Leave to infuse for 5 mins.
Serve with a garnish of finely diced spring onions and daikon/mooli radish matchsticks.
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