As I continue my transition to a completely whole foods based healing diet, there are still random ingredients in the health food store that I am new to discovering. One of the foods that most recently became a regular in my life, spent a long time on the “I want to try this but what the heck do I do with it” list. This food is Miso.
One of my favourite afternoon snacks is a teaspoon or two of miso paste in a mug of boiled water. Just add the miso and stir. Really, it is that simple which is why I don’t get all those packets of instant miso soup. By its’ very nature, Miso soup is instant. Miso paste plus boiled water = miso soup.
What is Miso? Well, I paid a visit to www.southrivermiso.com for the following information:
“Miso (pronounced mee-so) is a delicious all purpose, high-protein seasoning which has played a major role in Japanese culture and cuisine for centuries. It is most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process, which was elevated to a state of fine craftsmanship in traditional Japan.”
- Most often made from a combination of soybeans, cultured grain, and sea salt by a unique fermentation process.
- Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids.
- Unpasteurized miso is a “living food” that contains natural digestive enzymes, as well as probiotics like Lactobacillus, and other microorganisms which aid in the digestion
When I want to get a little fancy, I make a proper veggie-laden soup, and toss in some grilled tempeh and some rice noodles as an extra treat. No outfit is complete without the perfect accessory and the perfect accessory to a bowl of miso soup, in my opinion, is a handful of fresh chopped cilantro. Miso-tempeh-soup-alicious!
Miso Noodle Soup
Prep Time: 10 minutes
Cook Time: 30-40 minutes
Keywords: boil saute soup soup/stew dinner entree lunch dairy-free gluten-free sugar-free vegan vegetarian miso paste tempeh whole food
Ingredients (3-4 servings)
- 4 cups water
- 1/4 cup medium soybean miso (could also use brown rice miso or white miso)
- 1/2 pkg tempeh, cut in 1/4-inch (5 mm) cubes
- 2 Tbs tamari
- 1 sheet nori (optional)
- 1 cup choice of veggies, sliced (carrot, celery, cabbage, broccoli, cauliflower etc)
- 1 1/2 cups Rice noodles (about ¼ of a packet)
- Cilantro to garnish
Bring water to boil.
Dissolve miso in 1/4 cup; whisk miso mixture into pot.
Grill tempeh in a pan with tamari and a little water. Once lightly browned, add to soup.
Reduce heat to medium-low and simmer for 30 minutes.
In a separate pot, cook rice noodles (following directions on the package).
If using nori, cut sheet into 1/4-inch strips with scissors; add to stock mixture in pot.
Add sliced veggies and cook for about 5 minutes or until broccoli is tender-crisp.
Once rice noodles are tender, transfer to a bowl and garnish with cilantro.
Note: This makes 3-4 dinner sized servings. If you want to keep leftovers, save the rice noodles in a separate container to add when you are eating. Otherwise they will absorb all the liquid and it will become one glumpy mess.
Currently up north and internet free. Not in the plans so I am sorry if I am tardy in replying to any questions of comments.