Post Bank holiday weekend, often a time of excess and a little tomfoolery, we often need a bit of food r+r.
I thought this would be the perfect little dish for anyone feeling a little bit grotty this tuesday morning or even, just in need of a little warming nourishment. The soup is filled with a selection of goodies, including liver cleansing beetroot, bacteria fighting ginger and soothing miso. I promise you, it is just the ticket to warm those cockles and get you feeling fit as a fiddle.
I made it for dinner last night and it was so good, it has made a return trip to my table for lunch…. All it takes is five minutes prepping, a little oven time for the veggies (I had a bath whilst waiting) and then some assembling before you can slurp away.
I used a handy couple of little miso sachets. They make really convenient cheats miso, if you can’t get hold of bonito fish stock, or dashi (a granular stock traditionally used to make miso) and the regular (white or red) miso paste. I used the Itsu brand, which can be bought in most supermarkets.
I used a selection of foil roast veggies and greens to go with my soup. I tend to foil roast (aka wrap my root veggies in foil) when I cook beetroot, because it keeps the moisture in and prevents them shrivelling and becoming dry and chewy. The method for this is below.
Healing Miso Soup Ingredients
- 2 sachets miso and 650ml water
- 100g dried rice noodles
- 1 courgette
- a small handful of leafy greens, i used chard
- 2-4 beetroot, depending on size, plus any herbs for added flavour
- 1 thumb sized piece ginger
- 2 cloves garlic
- 1 tbs mirin
- 1-2 tbs tamari, or soy sauce
- 2 tbs coconut oil
For the Roasted Beetroot and Courgettes
Heat the oven to 180 degrees celsius/ gas mark 4
Slice the leaves off the beetroot (Save the beet greens – You can use them as the leafy greens) Scrub the beetroot thoroughly, then wrap them loosely in foil. (I often also add a handful of herbs to enhance their favour whilst they cook, like rosemary of thyme.)
Sit the wrapped beetroot on a baking tray and roast for 45-60 minutes, depending on size.
Halfway through cooking slice up the courgettes. Coat them in a tablespoon of coconut oil and place them on the baking tray, next to the beetroot. Sprinkle over a pinch of salt and and cook for 20-25 mins to soften and brown. (If you don’t fancy roasting them, you can also pan fry them for 10 minutes over a medium flame.)
For the Soup
Fill the kettle with water and bring to boil. Place the rice noodles in a large heat proof bowl and pour over the just boiled water. Leave them to sit for 10 minutes, or until soft.
Re-fill the kettle and bring the water to boil.
Sweat the garlic and ginger in a large pan with the remaining coconut oil, over a medium heat, until lightly golden. Add the greens and continue to cook for a further minute, then remove from the heat and leave to cool for a minute. Add 750ml of water to the saucepan with the ginger and garlic. Add the miso soup paste, mirin, soy sauce and stir to mix. (The reason we take the soup off the heat is because boiling miso paste kills a lot of its beneficial minerals)
Drain the water from the bowl of soft noodles and add to the pan with the roasted veggies and any other garnishes you choose.
Serve and enjoy hot.
+ optional extras : fresh coriander, toasted sesame seed oil. toasted seeds, soy sauce