It is now pretty well established that eating fermented foods is a great way to enhance our gut microbiome, and miso paste (Japanese style fermented beans - soy, chickpea, fava etc.) is a staple in our fridge so we can make miso coated roast vegetables or a simple miso soup. Miso is a good source of protein as well as a host of vitamins & minerals and dietary fibre. This may not quite be the traditional Japanese style soup recipe, but we all love it, and you can adapt it as you like, with different varieties of miso paste, other green vegetables and the addition of a good quality tempeh.
INGREDIENTS
Gluten Free, Vegan
We use all organic ingredients
Serves 4
- 1 tbsp macadamia nut oil
- 1 ½ cups mixed mushrooms (shitake, oyster, brown)
- 1 tbsp ginger, grated finely
- 2 garlic gloves, peeled, crushed & chopped finely
- 1 pak choy, sliced finely
- ½ small Chinese cabbage, sliced finely
- 2 spring onions or garlic shoots
- 8 snow peas, thinly sliced
- 1 – 1 ½ tbsp chickpea miso paste
- 1 ½ litres of spring water
- Chopped coriander to serve
TO MAKE
- Heat heavy based pan on medium heat and add oil.
- Fry mushrooms, garlic, ginger in oil until fragrant, then add pak choy, cabbage, spring onion & snow peas.
- Add water & miso paste (vary amounts depending on strength of soup desired).
- Bring to the boil, then simmer for 15 – 20 minutes.
TO SERVE
Serve hot topped with chopped coriander.
Delicious with lightly fried & diced tempeh added just before eating.
