Classic Miso Soup Featured

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This basic broth is one of my feel-good recipes for cold days and/or mood swings. Based on ancient Chinese medicine it strengthens the immune system and the kidneys, and thus vitality.

 

Ingredients (serves 4):
  • 1 liter of warm water
  • 1/2 small white cabbage
  • 1 red pepper
  • 2 carrots
  • 2 tablespoons granular broth
  • 1 small leek
  • 30 g grated ginger
  • 1 pinch of cardamom
  • 1/2 small fresh chili
  • 2 tablespoons soy sauce
  • 3 grams of dried Kombu seaweed
  • 2-3 tablespoons miso paste
  • 1 tablespoon tomato paste
  • some sprigs of fresh parsley
  • ½ teaspoon turmeric
  • 100 g of ramen (buckwheat noodles)

Clean vegetables and cut into thin strips, cut chili in very fine strips. Soak Kombu seaweed in hot water until soft, then cut in very thin strips.

Put cabbage, carrots, leeks, ginger and chili along with the granular broth and the warm water in a large pot and bring to the boil. Cook at medium heat until cabbage and carrots are soft (that should take a minimum of 30 minutes).

Add soy sauce, tomato paste and turmeric to the soup and mix well. Then add ramen, pepper strips and cardamom and cook over low heat for another 5 minutes.
Remove pot from heat and stir in miso paste (it might take a while until it has dissolved). Serve sprinkled with chopped parsley.

More in this category: « Sweet Potato Chips

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