The brilliant Nina from Nourish Atelier has shared an incredible recipe for ‘Miso Happy’ from her nourishing cookbook ‘Bowls of Goodness’ (copyright Kyle Books). Check out how she has used our new 3-pint jug in samphire and the deep plates in coal black to serve. We think she’s genius and this recipe is ideal for in between seasons. She’s also offering an exclusive discount for Falcon product on her site!
Nina: "This easy-to-make soup is the perfect, light comfort food all year around. Miso is a big deal in Japan where it’s a staple of daily life. The uses for it are endless and its rich flavour makes it a great addition to any kitchen. Miso paste is made from fermented soya beans and is available in different varieties – lighter miso is milder in taste and has been fermented for less time than the darker variety.
Miso soup is popular for fasting and weight loss as it contains very few calories. It’s also a perfect restorative soup when you want to recharge with something light. This recipe delivers the lightness of miso soup while adding a little extra texture and flavour".
dashi (makes 1 litre)
1 strip of kombu seaweed
1 litre water
250g soba noodles
drizzle of rapeseed oil
75g shiitake mushrooms
150g firm tofu, cut into small cubes
few pinches of shichimi togarashi or chilli flakes
1 tablespoon grated fresh ginger
2 tablespoons shoyu
75g broccolini or broccoli florets
75g miso paste (I use white
1 tablespoon lime juice
drizzle of sesame oil
cucumber, cut in thin sticks
2 spring onions, thinly sliced
handful of sesame seeds
handful of fresh herbs (chives or coriander fit perfectly)
To make the dashi, soak the kombu in the water overnight in the fridge, or for a minimum of 1 hour. Transfer to a large saucepan, bring to a simmer then remove the kombu. Strain the liquid through a sieve and store in the fridge until ready to use.
Cook the soba noodles according to the packet instructions. Rinse in cold water and drain.
Heat a frying pan over a medium–high heat and add a drizzle of rapeseed oil. Stir-fry the shiitake mushrooms over a medium-high heat for a couple of minutes then remove from the pan. Clean the pan and add another drizzle of rapeseed oil, then stir-fry the tofu cubes until golden and sprinkle with salt and a little shichimi togarashi. Remove from the heat.
Bring the dashi to the boil in a soup pot, then reduce the heat to a simmer.
Add the ginger, shoyu, mushrooms and broccolini and simmer for 10 minutes, then remove from the heat.
Separate 200ml of the dashi broth and dissolve the miso in it. Pour the concentrated miso dashi back into the pot with the rest of the dashi and add the lime juice and sesame oil. Taste and adjust the flavour with additional miso paste, if needed.
Pour the miso soup into four bowls then add the tofu cubes and soba noodles. Top with cucumber, spring onions and sesame seeds, chives
Buy Bowls of Goodness here.