Rejuvenating Miso Soup

Happy 2021 veggie fam!!! Welcome to my very first post of the year. I’m so excited to finally be back in this space. After a few false starts and a couple of extra lock downs (#pandemiclife) it’s suddenly the tail end of February. But don’t worry, this Rejuvenating Miso Soup recipe should hit the spot.

I’ve been wanting to share this soup with you for the longest time. In fact, it was supposed to be my News Years Day post, can you believe it? But things have been so strange over the last 12 months. I moved house, started working full-time and suddenly lost my blogging mojo. What are you going to do?

Throughout it all, good food has remained an important part of my day. Especially when you’re stuck in the house with an 8pm curfew and a 5km travel limit. Man, last year was weird.

Thinking about and preparing food has always brought me back to center. And when I discovered this deliciously simple Miso Soup I just couldn’t get enough. Every time I eat it I feel like all is right in the world again.

I was inspired to try some Asian style dishes because my friends over at Mrs Trans Kitchen sent me some of these delicious rice noodles. I’ve always been a little unsure about cooking with Asian flavours. I mean, I love to eat it but I’m not quite sure if I can cook it. You know what I mean?

Anyway, this dish took me out of my comfort zone and I couldn’t be happier. Nourishing, simple, and inexpensive, my Rejuvenating Miso Soup has become a favorite at my place. I’m sure you’re going to love it!

Serves 2

1 litre of veggie stock

1/4 cup dark miso paste, plus 1/4 cup water (mix them together to make a thick paste)

1/2 pack of Mrs Trans Kitchen Thick Rice Noodles (soaked in boiling water until al dente)

8 shiitake mushrooms (sliced)

2 spring onions (green part only, chopped)

2 tsp sesame seeds (to garnish at the end)

Method:

Pop your stock on the stove and bring to the boil, add your mushrooms, then reduce to a simmer.
Let it simmer for around 5-7 minutes then stir through the miso/water mix.
Add the spring onions and the rice noodles and simmer for a further minute or so.
Turn off the heat, divide the soup between 2 bowls and sprinkle with the sesame seeds.