Wholesome, warming and filling, this Japanese Style Miso and Vegetable Soup is one the whole family will love! It's a great way to get in lots of veg (good for the kids) and another big plus, fermented foods like miso are great for the gut. It's one you'll definitely turn to again and again come winter time. Read on for all the details of how to make this flavoursome and healthy Japanese Style Miso and Vegetable Soup.
Japanese Style Miso and Vegetable Soup
- 1 onion sliced and chopped thinly
- 1 carrot diced very small
- 1 red pepper halved, deseeded, sliced thinly lengthwise and then cut across into small pieces
- 2 cloves of garlic crushed in a garlic press
- 1 inch piece of fresh ginger (skin should be smooth and not wrinkled), peeled, grated and chopped up fine
- 2 oz frozen peas
- 3 tablespoons of brown rice miso (Sanchi)
- 2 individual packets of toasted nori strips (Clearspring)
- 2 tbsp tamari or shoyu sauce
- ½ block of tofu sliced thickly and cut into ¼ inch cubes
- 2 tbsp extra virgin olive oil
- 1½ pints of water
1. Pour the oil into a medium saucepan. Heat gently and add the onions, carrots and red pepper.
2. Sauté with the lid on until they are soft.
3. Stir in the garlic and ginger and cook for a minute or two. Add the peas. Then add the miso and stir into the vegetables.
4. Gradually stir in the water and then add the tamari or shoyu sauce.
5. With kitchen scissors, snip the nori sheets into small strips into the soup.
6. Gently stir in the tofu and keep on a low heat making sure it doesn’t boil.
7. Cook gently for a few more minutes and serve.