Miso Ginger Broth with Soba.

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.

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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! 🙂

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MISO GINGER BROTH WITH SOBA

serves 3-4

Cook’s note: 100% buckwheat noodles, certified gluten-free tamari and brown rice miso will make this dish gluten-free 

Ingredients:

Stock:

  • 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)

Method: 

  • 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

Garnish:

  •  25 gms. spring onions
  • 50gms. daikon radish or mooli radish

Method:

  • 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.

Enjoy!

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Peace

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平和

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Please support The Dolphin Project

https://dolphinproject.net/blog/post/taijis-payday-as-26-dolphins-stolen-for-life-in-captivity/

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