I’m drawn to preparing this meal because it is so simple and quick to prepare and eating it leaves me feeling completely full and satisfied. It is also easy to come up with variations of the extras that you can add to the basic miso soup mix, so it can’t ever become boring. Team it up with Nori Noshes and you have a delicious raw vegan twist of a Japanese feast!
It actually makes sense to use miso paste in raw food preparation. Miso paste is made by fermenting soybeans, rice or barley and the resulting smooth paste is high in protein and B12. It is the perfect all-purpose seasoning for soups or dressings, and actually comes in a variety of colours that each have their own flavour.
Miso is a living food which is fermented, and it is always eaten raw or just warmed, as the enzymes within the miso paste should not be destroyed by boiling. I have found a variety of miso flavours- yellow, red and brown- in the Japanese food section of Food Hall, and the small tub goes a long way- I’d say at least 10 bowls of delicious miso soup per tub. The other ingredients for my Mighty Miso Soup are also cheap and easy to locate in Jakarta, making this not only a nutritious and delicious meal, but also one that is very economical.
1/3 cup miso paste
4 cups room temp or warm water
1 tablespoon olive oil
1 garlic clove, crushed
- In a bowl, stir the miso paste with 1 cup of the water, using a fork or whisk to dissolve the paste.
- Add the garlic and the olive oil and slowly pour in the remaining water.
Pick and choose whatever you like or have on-hand from:
3/4 cup mushrooms, sliced
1 bunch leaves from spinach, kale or another green, coarsely chopped
1 cup mungbean sprouts
1/2 cup dried seafood flakes flakes or wakame strips rehydrated
2 tablespoons chopped spring onion (for garnish)
- Add whatever vegetables you choose to a separate bowl. Lightly cover them in olive oil and let marinate for 5 minutes to soften.
- Now pour the broth into the bowls.
- Add a portion of the vegetables to each bowl.
- Stir, then top with the spring onion for garnish. The soup is now ready to serve!
Variations: To make this even more filling, add cubes of soft tofu, spiralized carrot, or slices of daikon.
Serves 2 big bowls or 4 small bowls
This version of my Mighty Miso soup was made with baby spinach leaves and I added tofu and garnished with dried onion flakes as well as shallots.