Easy Miso Soup
With the chills of Autumn, comes the need for comforting and warming foods. This Westernised take on the traditional Japanese miso soup, with it's mix of cauliflower, carrots and nori makes for a nutritious and filling lunch. In this version, the 'wakame' (sea vegetable) is replaced by nori – a dried sea vegetable (edible seaweed). In the West, we tend to associate nori with sushi, it is however also great as a garnish in noodle and soup dishes. The health benefits of nori are abundant: ranging from high protein and fibre, to a rich source of iron, as well as being brilliant for bone health.
Don’t forget to add a little more nori to this recipe (if you wish), to increase the protein and fibre; this helps you feel fuller for longer. I used a standard miso paste in this soup but there are many variations – experiment and find one that you enjoy.
- 4 spring onions, sliced
- 1 clove garlic, crushed
- 1 tsp grated ginger
- 1 carrot, diced
- 1/2 small cauliflower, broken into florets
- 2 sheets of nori seaweed, cut into small squares
- 50g (2oz; 1/2 cup) of peas
- 1 litre(1 3/4 pints; 4 cups) water
- 1 - 2 tbsp Miso soya bean paste
Gently cook the vegetables and the ginger in the water until soft. Pour off a little water into a bowl and blend the miso in this. Add the liquid to the vegetables but do not allow the soup to boil and sprinkle over the nori. Serve and enjoy.
mouth-watering to share?