Miso soup is a traditional Asian dish made from fermented soy bean paste and there are several different kinds of miso. Every family has their own recipe, which is given from one generation to the next so there is no "one" recipe for this and mine isn't always the same either!
In Japan miso soup is served for breakfast and we love it for breakfast too!
I usually begin with the base of leftover rice (or any other grain) and then I add some vegetables. More often than not I use any combination of carrots, radish, green peas, spring onions and napa cabbage. Sometimes I add mushrooms like shiitake. Then add water and bring to a light boil until the vegetables are tender.
Once the vegetables are soft enough for your liking, reduce the heat and stir in your favourite miso paste. I use a 50:50 combination of hatcho miso and mugi miso. (when stirring in miso make sure to use a very fine sieve to make sure the miso dissolves completely!) Use approx. 1 teaspoon miso per every 200ml of water.
Let it sit for 2-3 minutes and serve with a tablespoon full of you favourite homemade quick pickles!
Sometimes I add sriracha - the very hot asian chili condiment - which makes the miso soup a very warming dish! Skip the sriracha if you're having digestive problems!
Side note: do yourself the favour and use unpasteurised miso and never boil it to keep the good fermentation bacteria alive!
Bon Appetit!
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