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
Ingredients: Continue reading “Miso Ginger Broth with Soba.”