What the hell is miso?
We know it’s a weird soup that is often served with Japanese meals, but it is actually a soup made from a miso paste. Miso paste is a thick fermented bunch of soy beans or other grains. While I’ve often thought about making a miso paste for myself – using rice or other beans – I have since discovered that it takes as much as a year to ferment it all, and I’m slightly too impatient for this. I would also hate to wait 8 months and then be devastated to find it was rotten.
Having purchased a bunch of paste, I was unsure how to use it. I wasn’t entirely sure about the use miso with other flavours, such as curry spice. Luckily, it was yummy and there wasn’t much more than a salty flavour like a soy sauce. Noodles were the perfect flavour sponge for this simple dish, and the rice noodles made us feel like we were having something out of our detox.
Oh, and I have since found that miso is delicious on toast with a bit of vegan butter,
as a substitute for Vegemite. So yummy!
4 garlic cloves, smashed
2 tsp curry powder
1tsp chilli powder
1/2 (heaped) tsp miso
2 cups water
bok choi, chopped
coriander stalks, chopped finely
cashews, to serve
1. In a skillet, heat the garlic. Add the curry powder and chilli.
2. Reduce the heat to low-medium and add the miso along with a little water.
3. Pour in the water and noodles. Allow the noodles to soften, then stir to
coat the noodles in the spices. Once soft and the water has gone. remove from the heat.
4. Stir through the veg and serve with cashews.