There are lots of things to love about soup! It definitely warms you up from the inside and is a great way to keep all the nutrition of your ingredients in one delicious pot. This easy soup is one of my favourites, takes about 10 minutes to prepare and has a noodle-y texture without the gluten (or carbs) if that's something you're looking out for.
500g button mushrooms, sliced
125g of enoki mushrooms, tails chopped off and separated
1 brown onion, finely diced
2-3 generous Tbsp of miso paste, to taste (I like the red one, but the white is good too)
1 Tbsp of freshly grated ginger
1 bunch of choy sum, roughly chopped (or other favourite leafy green)
200g of silken tofu, cut into small cubes
Spring onions, sliced finely for garnish
Olive oil for sauteing
2L of water
Saute onion and button mushrooms in olive oil until starting to brown. Add ginger and stir until warm and fragrant. Add water and bring to the boil. Add silken tofu and enoki mushrooms (these are the noodles in the soup!). Once heated through add leafy greens and heat until just cooked. Dilute miso paste in a cup of warm, boiled water. Turn soup off the heat and add miso liquid. Stir through, garnish with sliced spring onions (these give a lovely fresh flavour to the soup) and serve!
This is a salty, fermented soy paste used to flavour Japanese dishes. It is also a live probiotic food, hence it is generally not heated at high temperatures for long periods. This preserves the health-giving properties of the miso. You can find it in most major supermarkets these days, usually alongside the noodles and other specialty foods for Asian dishes.
Tofu is one of those foods that can be difficult to bring into your diet at first. With a neutral taste, it generally takes up the flavours of the dish it is prepared in. As a phytoestrogen, tofu can have beneficial effects on hormones, balancing the effect of estrogen whether you have an over or under supply of the hormone.
This is a wonderful anti-inflammatory spice, helpful for stimulating a sluggish circulation, soothing a nauseous tummy and warming your digestive fire. I try to have a little ginger in my meals every day. I even grated a little over my breakfast creation of yoghurt, chia seeds, walnuts, pepitas, a sliced navel orange and rolled oats this morning 🙂 How do you use ginger?
These are the stringy looking mushrooms that are starting to be available in more greengrocers these days. However, if your local doesn't have them, you can be assured that your local Asian market will, along with the other ingredients mentioned above! Enjoy!