As promised through the photos I’ve posted on Instagram and on my Facebook page for Chloe’s Countertop— it’s time for a new recipe (this time I’m going for something savoury, as the previous two recipes have been quite sweet and succulent)! Last night, I was working away and was really quite cold (it snowed yesterday morning, in Vancouver)- and was brainstorming what soup I would create. All sorts of ingredients were running through my mind & imagination: carrots, leeks, potatoes, sweet potatoes, parsnip, beets, dill, mushrooms…. my mind was running wild when all of a sudden it stumbled upon MISO SOUP! This was quite lovely- because when I started to create the dish in my head, I realized that I already had all the ingredients in my fridge! This is always a pretty lovely discovery, because it saves time and saves my bank account a couple dollars. Don’t get me wrong- I love going to the grocery store or the farmers market and just dive into the produce section in awe of all the wondrous colours and textures and shapes. I could spend my life creating dishes in my head while walking through the stands at a farmers market.
Back to Miso soup though- when I realized I had all the ingredients at home it became that much more exciting! One of the great things about soups (and this same thing really applies for salads & stir fry) is that you can really put anything together, as long as it’s fresh, whole (and organic when you can) – you’ll most probably end up with something delicious and satisfying.
With miso soup- some of the key ingredients that I try to stick with are miso paste (there is a variety of flavours and bases when it comes to miso paste- chickpea miso, barley miso, brown rice miso- I like to stick with a light colour miso), dulse or some type of sea weed, water (haha, just checking if you’re paying attention to what you are reading), and some type of green (this can be anything from bok choy, kale, spinach, more seaweed like nori, green onion)! From there, you can really go anywhere. See what you have in your fridge and improvise! Have fun with it!
Here’s what I did!
- 1/3 cup miso paste (I love chickpea miso or shiro miso)
- 2 tablespoon dulse flakes
- 4 1/2 cup filtered water
- 2 tablespoons green onion, chopped
- 2-inch piece of wakame, sliced into small pieces
- 1 tablespoon grated fresh ginger root
- 1 bunch of bok choy, sliced in half or thirds
- 1/2 cup crimini mushrooms (go for what’s on sale or in season)
- 1/2 cup brocollini, sliced into thirds
- 2 tablespoons arami seaweed strips
- 1/2 cup kelp noodles
- 1-2 tsp sesame seeds
- *optional: 1 tablespoon sauerkraut
- Soak wakame for 10 minutes in some filtered water
- Simmer water with grated ginger on medium heat
- Add wakame and let simmer for 5-8 minutes
- Take about a cup of the stock and mix with the miso paste gradually until it is blended well
- Meanwhile, in another pot- steam your fresh green veggies (and mushrooms in this case) with a small amount of water in the pot for just under 5 minutes
- In a bowl, place your vegetables at the bottom, pour the miso soup on top and dress with whatever you like (I topped mine with sauerkraut, kelp noodles, arami strips and sesame seeds!)