Miso soup isn’t something I’ve ever been a fan of. It’s up there with anything fishy, on the list of foods I avoid. Thankfully, I have discovered that by adding a bunch of powerful flavours to my miso, I can begin to enjoy it’s weird umami gunkiness. My partner is more than able to eat things he dislikes by eating them quickly, but dammit I enjoy eating and I want to enjoy what I’m eating as well. So in walks this soup. Well, semi-soup, as there’s not much soup going on in that picture, is there? What there is a lot of, is me showing how much time I had on my hands!
This soup or bowl or whatever, was inspired by Jamie Oliver’s “Super Food” series, when he was making a porcini mushroom base for his miso soup. And I thought I’d like to get in on that action. Then I added my own twists – but this isn’t to say my soup is better than Jamie Oliver’s, but it is more aligned to my own flavour cravings.
Although this is a soup, I have tried to keep as many of the veggies raw, because I enjoy the crunch they give and also think that it’s preferable to preserve those raw nutrients floating inside each vegetable. You don’t have to do that, but I think your body will thank you for it. By placing the raw veg in the bowl and pouring in the hot soup, they can soften slightly too. This is why I chose those little Enokitake mushrooms, because they have barely any flavour.
Another vegetable with barely any flavour (thankfully) unless you eat it straight up, was the dulse I sprinkled over the top. I was excited to find some dulse (and also some wakame and kelp noodles) recently. Why add little sea flakes? Check these deets:
Today’s dish uses wild rice, because it’s so high in B Vitamins, minerals, fibre, protein and our best mate, carbs.inerals, dietary fiber, protein and complex carbohydrates. 1 cup of cooked rice can have up to 25% of your daily Manganese, contains all of the required amino acids and has 6.5g protein, all with no gluten. It takes a bucket-load longer to cook, but has a nice chewiness and flavour that will more than make up for it. Also, think of how much more time you have for prep and presentation! Haha.
- 1 cup wild rice
- 1 litre water
- 1 TB miso paste
- ¼ cup dried porcini mushroom, chopped
- 3 dried red chillis
- 1 thumb-size piece of ginger, skin removed, sliced into sticks
- 2 garlic cloves, minced
- 200g firm tofu, sliced
- 1 TB kecap manis
- 1 tsp sesame seeds
- bean sprouts
- bok choy
- enokitake mushrooms
- Spring onion, sliced thinly
- dulse flakes (optional, but do iiiitttt)
- Set a medium saucepan on the stove to boil the water. Once boiling, add the rice. Allow the rice to cook for 45 minutes, or until the rice is soft but chewy, and has split open.
- Meanwhile, scoop about ½ cup of boiling water from the rice pot and pour into a small bowl. Add the miso paste, porcini mushrooms and the chillis. Set aside until the rice has cooked.
- Bake the tofu for 15 minutes at 200*C and it will dry out slightly. Once cooked, toss with the kecap manis and place in your serving bowls. Sprinkle with the sesame seeds.
- Place all of the veg you're using in the serving bowls, along with the tofu.
- Once the rice has cooked, add the miso mixture, plus the ginger and garlic to the rice, which should still have liquid in the pot. Put on the lid and cook for 5-10 minutes.
- When the miso mix has cooked, ladle the rice into the serving bowls. Pour the remaining liquid over the soup and serve with a sprinkling of spring onions, and the dulse if using.