With April showers sure to grace us with their presence soon, this light but warming Spring Miso soup is sure to transport you to warmer climates. Fermented soy, found in miso paste and tofu are not only tasty ingredients but they do wonders for our gut health.
2-3 tbsp of red, white or brown miso paste (the more paste the more savoury the flavour)
20g of dashi (Japanese stock) or use a good quality vegetable or chicken stock pot
800ml of water, boiling
3cm grated ginger
Half a fresh red chilli, chopped and de-seeded
1 clove of finely chopped garlic
¼ savoy cabbage, spring greens or cavolo nero, shredded
150g silken tofu
5 spring onions, finely chopped
1 tbsp of mirin
1 tbsp of soy sauce (use the reduced salt variety)
First make your stock by adding the dashi or chosen stock cube to your boiling water, stirring well to ensure the powder dissolves.
Add the ginger, garlic and chilli to the stock and reduce to a simmer for five minutes. Add the cabbage and spring onions, cover the pad with a lid and continue to simmer for another 5 minutes or until the cabbage has wilted.
Once your cabbage has cooked down, add in the miso paste, soy and mirin. Add more soy to taste and if you like a nutty flavour add a small dash of sesame oil.
Chop the tofu into bitesize chunks and add to the broth, allow it to heat for a couple of minutes before tucking in.